- 1 1/2 cups California Dried Figs, divided
- 1/4 cup olive oil
- 2 Tbsp maple syrup
- 1/2 tsp salt
- 1 1/3 cups rolled oats
- 1 1/3 cups spelt flakes
- 1 cup coconut flakes
- 1 cup pumpkin seeds
- 3 Tbsp chia seeds
- 3 Tbsp flax seeds
Preheat oven to 300°F. Line two rimmed baking sheets with parchment paper.
In small bowl, cover 1/2 cup figs with boiling water. Chop remaining figs coarsely; set aside. Let figs soak for about 30 minutes or until softened; drain. In blender, purée soaked figs, olive oil, maple syrup and salt.
In large bowl, combine oats, spelt flakes, coconut flakes, pumpkin seeds, chia seeds and flax seeds. Stir in fig mixture until well combined. Spread out onto prepared baking sheets.
Bake, stirring every 8 minutes, for 20 to 25 minutes or until golden and dry. Let cool completely on rack.
Mix remaining figs into cooled granola.