What an obnoxious title. I know.
I’m only saying it because the granola truly stole the show. When I first imagined this recipe I was certain the caramelized figs would be the highlight—because I am obsessed with figs. I get maybe five fresh figs a year in Pittsburgh and they disappear in minutes, so finding enough to make a full recipe feels like major news.
I used to think I had a single, true favorite granola. Not a “this-minute” favorite, but an all-time favorite. That title used to belong to this coconut butter granola that I kept coming back to.
That coconut butter version has gotten me through rough days recently. (If you remember the time I had seven boxes of cereal on my counter, now you know why.)
Then I made this granola and wow. The coconut butter version is still fantastic, but this new recipe is a different mood—it’s a classic, versatile vanilla-style granola. It’s subtle, with gentle notes of bourbon, vanilla and sea salt, and it pairs with pretty much anything.
Two words: ridiculously good.
Okay, enough gushing about the granola. I also have to praise the figs. I adore fresh figs—though I often prefer dried ones as a perfect pre-workout snack, a fresh fig is something else entirely. I’m sure a fig picked straight from a backyard tree is sublime, but the truck-ripened ones I get are still delicious. Is it unreasonable to consider moving across the country just for better figs?
As for the parfaits: they’re simple. Make the granola, roast the figs, and assemble. Use the granola at any time—midnight snack, breakfast, or sprinkled over ice cream. Roast the figs until they’re caramelized and serve them with yogurt, ice cream, or cereal if you don’t want a parfait.
Side note: the highlight of my day was a plumber showing up to fix something while there was a half-empty bottle of bourbon on the counter and the only other person in the house was clearly pregnant. Small-town drama, I guess.
Salted Bourbon Vanilla Granola and Caramelized Fig Parfaits
Yield:
2 parfaits, granola makes a bunch
45 mins
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Ingredients
Salted Bourbon Vanilla Granola
- 2 cups rolled oats
- 1 cup chopped walnuts
- 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 (for figs)
- 1/4 teaspoon salt (for figs)
- 2 cups plain Greek yogurt (2% or whole preferred)
- Extra honey for drizzling
Instructions
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Start with the granola. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
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In a large bowl, combine oats, chopped walnuts, ground flaxseed and brown sugar. In a small saucepan over medium-low heat, combine butter, bourbon, honey and vanilla bean paste. Whisk until the butter melts and let the mixture bubble for a minute or two so some alcohol cooks off. Remove from heat and pour the wet mixture over the oats. Stir until everything is evenly coated. Spread the granola on the prepared baking sheet in an even layer.
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Bake the granola for 10 minutes, then stir or flip. Bake 10 minutes more and flip again. Continue to bake for about 15 more minutes, tossing every 5 minutes, until golden. Remove from the oven, sprinkle with coarse sea salt, and let cool completely. The granola will clump as it cools; break into clusters with your hands.
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Increase the oven to 400°F (205°C). Arrange the figs on a baking sheet, drizzle with olive oil and honey, and sprinkle with salt. Roast until caramelized, about 20 minutes. Remove and let cool slightly.
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Assemble the parfaits by layering granola, roasted figs and Greek yogurt in glasses. Drizzle extra honey between layers if desired. Repeat layers until the glass is filled.
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Just do it on ice cream. Do it.