Salted Bourbon Vanilla Granola… with Caramelized Fig Parfaits.
What an obnoxious title. I know.
It’s just that.
The granola. It’s so good. It’s the best part, even though initially creating this recipe I was adamant that the figs would be the best part… obviously… because I love figs. And I get like five figs every year here in Pittsburgh and they stay around for even fewer minutes than five and finding enough to make a full recipe is GIGANTIC news.
I thought that I had a favorite granola recipe. And I mean, like, a REAL favorite granola recipe. Not an “oh I call everything my favorite and this is the favorite of right this second” granola recipe. This coconut butter granola has been one I’ve made over and over.
But then. I made THIS granola here today and I am dying. The coconut butter version is still fab but you gotta be in the mood for coconut, you know? Which of course I almost always am. But this little snack here is kind of like… vanilla.
And I don’t mean vanilla as in it has vanilla inside of it. But more like vanilla because it’s simple and can go with all the things. It has hints of bourbon, vanilla and sea salt but still is simple enough for a classic granola.
Two words: REEEE. Diculous.
Anyway, I’ll shut up about that. Because I also need to take a moment to flip the heck out about the FIGS. Yes, what I said above is true – adore adore adore. I love me some figs and even though I technically prefer the dried ones (best pre workout snack ever), there is nothing like a fresh fig.
And yes, I’m sure there is nothing like a fresh fig off the tree in your backyard but please don’t rub it in since the ones I get are ripened on a truck for ten days. Oh so delicious. At least that’s what I tell myself.
Is it acceptable to move across the country solely for fig purposes?
Yep yep, I feel a tiny bit dumb telling you how to make a parfait, so we don’t really need to do that. The key here is make this granola, eat it in the middle of the night or for breakfast or whatever. Also make the figs, and maybe eat them with ice cream or on cereal if you aren’t feeling the yogurt.
Oh also can we discuss how the highlight of this day was when a plumber came to do some repairs… and sitting on the counter was a half-drank bottle of bourbon while the only person in the house was clearly knocked up?
Salted Bourbon Vanilla Granola and Caramelized Fig Parfaits
salted bourbon vanilla granola
2 cups rolled oats
1 cup walnuts, chopped
1/2 cup ground flaxseed
1/4 cup brown sugar
4 tablespoons unsalted butter
1/3 cup bourbon
1/3 cup honey
2 tablespoons vanilla bean paste
1 teaspoon coarse sea salt
1 pound fresh figs, halved or quartered
2 tablespoons olive oil
3 tablespoons honey
1/4 teaspoon salt
2 cups plain greek yogurt (I prefer 2% or whole)
extra honey for drizzling
Start with the granola. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine oats, nuts, flaxseed and sugar and mix well. In a small saucepan over medium low heat, combine butter, bourbon, honey and vanilla bean paste. Whisk the mixture until the butter has melted and cook for a minute or two until bubbling so some of the alcohol can cook out. Remove from heat and pour the wet ingredients into the dry oats. Stir well until all of the granola is moistened (no there is not a better word to use). Spread the granola on the baking sheet in an even layer. Bake for 10 minutes, then flip. Bake for 10 minutes more, flipping again. Continue to bake for 15 more minutes, tossing the granola every 5 minutes. Remove from the oven, sprinkle with the sea salt and let cool COMPLETELY. I find that granola clumps together best when it’s still wet and air drys until cool. Once cool, break into clumps and pieces with your hands.
Increase the oven heat to 400 degrees. Place the figs on a baking sheet and drizzle with olive oil. Drizzle with honey and sprinkle with salt. Roast the figs until caramely, about 20 minutes. Remove the figs and let cool slightly.
Must I really tell you how to layer a parfait? Add some figs and granola to the bottom of the glass – cover with yogurt. I used a few extra drizzles of honey too since my yogurt was plain. Repeat the process two more times – or as many times as it takes to full up your parfait glass!
Did you make this recipe?
I appreciate you so much!
just do it on ice cream. do it.