Granola with grilled black figs and vanilla-infused buttermilk

Granola with grilled black figs and vanilla-infused buttermilk

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

You can’t beat the freshness and texture of homemade granola, and this combination makes for a delicious all-in-one breakfast. It’s best to cook it on the barbecue when the charcoal is low and slow, either after a cooking session or as the barbecue is just getting going, but you could also toast it in the oven. Make a large batch and store it for up to 10 days in a jar.

I like to serve it trifle-style in a glass, with a layer of sticky, grilled figs, then the granola and finally the sweetened, vanilla-infused buttermilk. My wife, Nykeeta, has been honing this granola recipe for over a year and so I really should credit her for it!

Ingredients

Quantity Ingredient
100g jumbo rolled oats
30g macadamia nuts, roughly chopped
30g pecan nuts, roughly chopped
30g whole hazelnuts
60g dried dates, stones removed
4 tablespoons honey
1/2 teaspoons mixed spice
1/2 teaspoons ground cinnamon
1/2 orange, grated zested
2 tablespoons olive oil
4 ripe black figs, cut in half lengthwise
120ml buttermilk
1/2 vanilla pod, seeds

Method

  1. Combine the oats and nuts in a large heatproof bowl.
  2. Place the dates, half the honey, the spices and orange zest in a small saucepan and add about a 2cm depth of water. Bring to the boil on the stovetop, then simmer for about 12 minutes until the water has reduced by half and the dates are very soft. Blend to a purée with a stick blender or food processor, then add to the oats and nuts, along with the oil. Stir until everything is well coated.
  3. Light the barbecue and set for direct/indirect cooking.
  4. If you’re using the barbecue for the granola, you’ll need to check the temperature using a probe thermometer or the gauge on the barbecue: you want an internal temperature of about 140–150°C; this will be reached soon after lighting, or while cooling down after cooking. Spread out the oat and nut mixture on a baking sheet and place in the indirect heat zone, then close the lid of the barbecue. Cook for 30 minutes until the granola is dried and golden brown, checking regularly to make sure the nuts don’t burn.
  5. If using the oven, preheat it to 175°C. Spread out the out and nut mixture on a baking sheet and toast in the oven for 10–15 minutes until golden brown, then reduce the temperature to 110°C and cook for another 25–30 minutes or until the granola is dried and crispy.
  6. Leave the granola to cool before serving or storing.
  7. To cook the figs, lay them, cut-side down, on the grill in the direct heat zone and cook for 3 minutes before turning and cooking for a further 2 minutes. When they are done, the figs should be lightly charred, soft and jammy.
  8. Mix together the buttermilk with the vanilla seeds and the remaining honey.
  9. To serve, you’ll need four glasses, small Kilner-style jars or bowls. Cut each fig half into 3 or 4 pieces and divide between the glasses. Add some of the granola and finish with a spoonful of the buttermilk.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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