Fig & Chocolate Granola | Sugar-free, Gluten-free & Vegan
This gluten-free and vegan granola made with figs, chocolate, almonds, pumpkin seeds and more is naturally sweetened with bananas to make a true guilt-free treat. It is a wholesome and nourishing granola that is chewy and soft without any added sugars like maple syrup and honey.
Equipment
- 01 Weighing Scale
- 01 Chopping Board & Knife
- 01 Food Processor or blender
- 01 Baking tray or sheet lined with parchment paper
- 01 Air-tight container or Glass Jar
- Mixing Bowls
- Spatulas
Ingredients
Pre-Bake Ingredients
- 230 grams Good-quality Whole Rolled Oats
- 50 grams Almonds, roughly chopped
- 60 grams Pumpkin Seeds
- 3 grams Ground Cinnamon
- 5 grams Salt
- 120 ml Ripe Banana Puree
- 100 grams Unsweetened Almond Butter, creamy
- 70 ml Extra virgin Olive Oil
- 05 ml Pure Vanilla Extract
Post-Bake Ingredients
- 80 grams Dried Figs chopped
- 100 grams 55% Dark Chocolate*
Instructions
Preparation
- Preheat the oven to 180°C.
- Weigh, chop and blitz the banana till smooth.
- Weigh the olive oil, almond butter, pure vanilla extract and banana puree in a bowl. Set aside.
- Weigh and then roughly chop the almonds.
- Weigh the chocolate. Chop if you are using chocolate bars.
- Weigh the figs and then chop them lengthwise. Set aside.
- Weigh the whole rolled oats, chopped almonds, pumpkin seeds, ground cinnamon and salt.
- Line a baking sheet with parchment paper
Method
- Using a spatula, mix all the dry ingredients (except the post bake ingredients)
- Whisk the wet ingredients together till smooth.
- Transfer the wet ingredients into the dry ingredients.
- Mix till the dry ingredients are evenly coated with the wet.
- Transfer to the baking sheet.
- Bake for a minimum of 20 to 30 minutes till golden brown and crisp. Make sure to stir the granola every 10 minutes while baking to prevent it from burning.
- Let it cool completely before mixing in the figs and chocolate.
- Transfer the granola into an air-tight container when completely cooled.
- Enjoy!
Notes
- Storage Instructions – This granola stays fresh for about 2 weeks. However, if the granola becomes soft, bake it for 10 mins and then consume it. Store it in a glass air-tight container, once cooled.
- Ripe Bananas - Use ripe yellow bananas that have black spots on them.
- Olive oil – You can use extra virgin olive oil or extra-light olive oil for best results.
- Dark Chocolate - Use good quality pure or couverture dark chocolate. I recommend using a minimum of 50% dark chocolate because it does provide a bit of a sweet flavour to the granola (as it is not sweet at all). You can use sugar-free or vegan chocolate that you enjoy. If you enjoy granola that is not sweet or wish to make overnight oats with honey then you can use 70% dark chocolate or sugar-free chocolate of your choice. Roughly chop if you are using chocolate bars.
- Ingredient Substitution & Weighing Guide - Read it here