Okay, the title is obnoxious — I know.
But the granola is honestly the star. I went into this thinking the caramelized figs would steal the show (I adore figs and they’re rare here in Pittsburgh), yet the granola ended up being the best thing — crunchy, flavorful and insanely addictive.
I used to think I had a true favorite granola recipe. That coconut butter granola has been a staple I return to again and again. It’s one of the few recipes that kept me sane the last several months.
Then I made this salted bourbon vanilla granola and everything changed. The coconut-butter version is still fantastic if you’re craving coconut, but this one is more of a classic: warm notes of bourbon and vanilla with a touch of sea salt. It’s simple but versatile — it pairs beautifully with yogurt, ice cream, fruit or just eaten straight from the jar.
Two words: ridiculously good.
Now about the figs: I love them. Fresh figs are incomparable, even when they’ve traveled a long way to reach you. Roast them with a little olive oil, honey and salt and they become tender, sweet and slightly caramelized — perfect with the granola and plain Greek yogurt.
You don’t need a lot of instruction to layer a parfait: granola, roasted figs, yogurt, a drizzle of honey — repeat until your glass is full. The granola clumps when it cools, giving you satisfying chunks with every spoonful.
Salted Bourbon Vanilla Granola and Caramelized Fig Parfaits
2
parfaits, granola makes a bunch
45 mins
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Ingredients
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 (2% or whole)
- extra honey for drizzling
Instructions
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Preheat the oven to 325°F and line a baking sheet with parchment paper.
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In a large bowl, combine the oats, chopped walnuts, ground flaxseed and brown sugar. In a small saucepan over medium-low heat, melt the butter and whisk in the bourbon, honey and vanilla bean paste. Let it bubble briefly so some alcohol cooks off, then remove from heat. Pour the wet mixture over the dry ingredients and stir until evenly coated. Spread the granola on the baking sheet in an even layer.
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Bake the granola for 10 minutes, toss or flip, then bake another 10 minutes. Continue baking for about 15 more minutes, stirring every 5 minutes, until golden. Remove from the oven, sprinkle with coarse sea salt, and let cool completely — it will clump as it dries. Break into chunks once cooled.
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Increase oven heat to 400°F. Place the halved or quartered figs on a baking sheet, drizzle with olive oil and honey, and sprinkle lightly with salt. Roast until caramelized, about 20 minutes. Let cool slightly.
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To assemble parfaits: layer granola, roasted figs and plain Greek yogurt in glasses. Add extra honey if desired. Repeat layers until the glass is full.
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Final note: this granola is outstanding on ice cream — do it.