If you're doing a post-New-Year-healthy-eating-detox-cleanse-resolution thingie, or you know, whatever you are calling it, breakfast can be hard. It is SO easy to either skip it (a problem in this house), reach for some sugary, carb-y pastry, or fall into a rut. I am guilty of the latter, while others in this household are chronic breakfast-skippers. We're all trying to reform though.
Granola to the rescue!
Granola gets a bad rap because the stuff you buy at the grocery store tends to be excessively calorie-dense and basically coated with sugar. Not so of homemade. This entire recipe is sweetened by only two tablespoons of honey - not even sugar! - plus a tiny bit of cane sugar in the almond butter. It's worth it, I think, but if you are trying to avoid sugar, you can definitely swap the almond butter out for the unsweetened kind.
Speaking of swapping ingredients out here, you may not be the kind of person who keeps their pantry fully stocked with such quotidien ingredients as Kalamata (I want to go to there) figs. The horror! Just kidding. I'm not either, and I don't know anyone who is. These figs were left over from Christmas cookies and I have been giving them the side eye ever since, wondering what I am going to do with them. I basically created this granola specifically to accommodate these sad/delicious leftover figs. If you can get your hands on some, it's well worth the extra effort to find them, but no need to run around on a wild
goose fig chase. Feel free to swap it out for any old kind of dried fig, date, or apricot. (I would recommend cherries too, but we already did that one.)
No matter what kind of "___ and toasted almond" granola this becomes, it's a perfect quick and filling breakfast, snack, half-of-a-yogurt-parfait, or middle-of-the-night-when-I'm-too-hungry-to-fall-asleep nosh. Guaranteed.