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Fig and Ginger Granola

Recipe photo courtesy of Anna Williams

This granola recipe makes a versatile base for the two variations that follow, using just a few simple swaps.

Total Time Prep Yield




Cocoa Nib and Cherry
Omit almonds and walnuts and use 1 cup chopped skinned hazelnuts. Once cooled, stir in 1/3 cup cocoa nibs and 1/2 cup dried cherries instead of figs and ginger.

Chocolate and Apricot
Omit walnuts and use 1 cup chopped raw almonds. Once cooled, stir in 1/2 cup chopped semisweet chocolate and 1/2 cup chopped dried apricots instead of figs and ginger.

Cook's Notes

Granola can be stored in airtight containers at room temperature up to 2 weeks, or in the freezer up to 3 months.

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