{"id":35516,"date":"2015-07-09T07:56:08","date_gmt":"2015-07-09T11:56:08","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=35516"},"modified":"2021-09-24T17:03:55","modified_gmt":"2021-09-24T21:03:55","slug":"taras-fig-and-ginger-cluster-granola","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/taras-fig-and-ginger-cluster-granola\/","title":{"rendered":"Tara’s Fig and Ginger Cluster Granola"},"content":{"rendered":"

I have shared many granola recipes here on the blog over the years, but it’s been quite a while since I made a new batch. I’ve even caved and bought granola from the supermarket a few times recently …gasp! But homemade granola really is much tastier in my opinion, and with milk or yogurt, it’s truly one of my favorite things to eat for breakfast or for a snack. So I figured it was high time to get my act together and make some more. <\/p>\n

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This recipe, from Tara O’Brady’s<\/a> new book Seven Spoons: My Favorite Recipes for Any and Every Day<\/a>\"\", is a definite keeper. It’s clumpy, nutty, sweet, and a wee bit spicy (from the ginger), and I love it. I’ve been eating it topped with all sorts of fresh berries including local strawberries, gooseberries from my garden, and black raspberries from my yard. <\/p>\n

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Though I don’t personally know Tara, I have admired her work from afar for years (feast your eyes on her cakes<\/a>!!!). Her photos, both on her blog and in this cookbook, are exquisite, as her writing. So far, I have read and cooked almost exclusively from the Breads and Breakfast chapter: I look forward to making my way through more of Tara’s stories and recipes. <\/p>\n

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Recipe for Fig and Ginger Cluster Granola<\/h2>\n
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I used walnuts and cashews for the nuts, along with chia and sesame seeds. I left out the pepitas and the Candied Cacao Nibs. Be sure to not add the candied ginger and dried figs too soon, as you want them to stay soft.<\/span><\/div>\n
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Servings: <\/span>0<\/span> approximately 8 1\/2 cups<\/span><\/span><\/div>\n\n\n\n