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Fig’n Pear Granola

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Figs, pears and cinnamon are a wonderful combination for thee ole’ pallet.

Unlike apples, most pear varieties do not ripen nicely while still on the tree.  Pears that are allowed to become too mature or to ripen on the tree develop a coarse, mealy texture and often have core breakdown.  Whether you grow pears at home, or buy them in the store, it is sometimes challenging to know when to pick them, then how long to ripen them to perfection.  And how do you tell when a pear is ready to eat?  Hold the pear gently but firmly in the palm of your hand, and apply the thumb of that same hand to the pear flesh just below the point where the stem joins the fruit.  When the flesh beneath your thumb yields evenly to gentle pressure, it is time to eat your pear.  If you have to push more than slightly, it is not ready yet.


  • 3 cups fresh figs, cut in 1/2
  • 3 cups fresh pears, cored & rough chopped
  • 2 cups raw, rolled oats (soaked)
  • 2 cups raw almonds (soaked)
  • 2 cups raw hazelnuts (soaked)
  • 1/3 cup date paste
  • 1/3 cup raw honey
  • 2 Tbsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp salt


  1. Oats – overnight soak – In a large bowl place 3 cups of oats, 6 cups of water and 4 Tbsp raw apple cider vinegar.  Cover and let them soak overnight on the counter top.  You can read here as to why it is important to soak your oats.  In a separate bowl, soak the hazelnuts and almonds in enough water to cover them, plus a little extra for swelling.  You should soak these overnight as well.
  2. Once the soak process is complete, drain and rinse the oats and nuts really well.  With the oats you will want the water to run clear.  Place the oats and nuts in the food processor and process until the nuts are in small pieces.
  3. Rough chop the figs and pears.  Place the fruit and the remaining ingredients into the food processor and pulse chop everything together.  Depending on the size of processor that you own, you may need to do this in two batches.   If you do make two batches, then combine both in a large bowl and stir until combined.
  4. Spread the batter on the non–stick teflex sheets that come with your dehydrator and dry at 105 degrees for approximately 16-24 hours or until dry.  At the 1/2 way mark, flip the teflex sheet over onto the mesh sheet and peel away the teflex.  This will decrease the drying time.
  5. Store in an airtight container.  To extend the shelf life you can store it in the fridge or freezer.
  6. Looking for raw oats?  Click here to find a few resources on where you can order them from.

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