Breakfast fig and quinoa granola

  • Preparation: 10’
  • Cooking: 22’
  • Total time: 32’


  • 140g (1 cup) raw almonds
  • 100g (1 cup) walnuts
  • 75g (1/2 cup) pepitas
  • 110g dried figs, trimmed and finely sliced
  • 160g (2 cups) quinoa flakes or rolled oats
  • 90g (2 cups) coconut flakes
  • 75g (1/3 cup) coconut oil
  • 85g (1/4 cup) maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground ginger


Preheat oven 180C/160C (fan forced) and line 2 baking trays with baking paper


Insert the “Multi Blade” into the bowl and add almonds and walnuts. Press PULSE for 5 seconds. Scrape down the sides and repeat two or three times until nuts are coarsely chopped. Tip into a large bowl and add pepitas, figs, quinoa and coconut flakes. Toss to mix evenly.


Replace the “MultiBlade” with the “Stir Assist” and add coconut oil, maple syrup, vanilla, salt and spices. Manually select 140C and 2 minutes cook time, STIR SPEED 1. Press START.


Once cooking time has ended, open lid and pour syrup over nut and seed mixture and mix well to coat. Spoon over the 2 prepared trays, making sure to spread it out evenly.


Bake for 10 minutes. Remove tray from oven and stir and turn over granola. Return to oven and cook for a further 10 minutes or until crisp and golden.


Remove and cool completely on trays before storing in an airtight container


For a sweeter granola increase maple syrup to 1/3 cup. Try replacing the dried figs with dried blueberries or your favourite dried fruit. Granola will keep in an airtight container for 2-3 weeks.