Apr 12

Lemon & Fig Crunchy Granola Breakfast Bowls


Hello, Friends! This month, in the spirit of spring, I’m deviating slightly from my regularly scheduled indulgent treat. While we’re nearing summer temperatures down here in Texas, I know many of you dear folks up north can’t seem to dig out of the snow. In lieu of the real deal (though I’m keeping my fingers crossed for you!), and because nothing brings more spring-like warmth into your diet than the happy, bright yellow of a perfectly ripe lemon, we’re ditching dessert in the name of the most important meal of the day. 

blood-orange-sorbet-1 lemon-poppyseed-granola-1

These Lemon & Fig Crunchy Granola Breakfast Bowls serve as the vehicle for one of the most delicious granolas I’ve made yet. The marriage of flavors is the result of my constant hankering for lemon and a my husband’s obsession with all things fig. I must admit, at first I was skeptical of whether the lemon would play nicely with granola, but I was quickly proven wrong. When combined with with the honey-like sweetness of fig, the result is irresistible. The rich, chewy sweetness of the figs is balanced by the sharp floral flavor of the lemon, playing off of one another to create a perfectly complementary pairing with a hearty crunch.


And let’s talk about the crunch. Is cluster-less granola even worth eating? In my world, no. Big, hearty granola clusters are a way of life around here and, thus, I give you a recipe for granola that is crunchy, clustery and full of the chewy bite you’d expect from a homemade granola. And because of nutritious breakfast is of the utmost importance, it’s packed with protein and superfood goodness to add a little kickstart to your morning routine. Almonds, quinoa (crunch!) and coconut oil add nutrition and staying power, while fragrant lemon zest and poppy seeds add a dose of springtime goodness. Honey lends it’s earthy sweetness while doubling as our glue and dried figs add a contrasting chewy texture.


In a pinch, add milk and enjoy. On mornings with a slower timeline (weekends only in my household), I like to use the granola as an element in something a little more special — Lemon & Fig Crunchy Granola Breakfast Bowls. A little greek yogurt and a fresh fig garnish goes a long way, adding a touch of gourmet to a simple Saturday morning. Add a drizzle of wildflower honey as a nod to spring plus an almond milk latte (perhaps with a touch of lavender syrup?) and you’re on your way to spring brunch perfection. Enjoy!


Lemon & Fig Crunchy Granola Breakfast Bowls
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4862 calories
759 g
30 g
174 g
122 g
64 g
1467 g
1336 g
403 g
0 g
98 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4862
Calories from Fat 1476
% Daily Value *
Total Fat 174g
Saturated Fat 64g
Trans Fat 0g
Polyunsaturated Fat 37g
Monounsaturated Fat 61g
Cholesterol 30mg
Sodium 1336mg
Total Carbohydrates 759g
Dietary Fiber 77g
Sugars 403g
Protein 122g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the granola
  1. 2 1/2 cups old fashioned oats
  2. 1 cup slivered almonds
  3. 2 tablespoons poppy seeds
  4. ½ cup quinoa, uncooked
  5. 2 tablespoons lemon zest
  6. ¼ cups coconut oil, melted
  7. ⅓ cup + 2 tablespoons honey
  8. 1 ½ teaspoons pure vanilla extract
  9. ½ teaspoon salt
  10. 2 tablespoons brown sugar (optional, for sweeter granola)
  11. ½ cup chopped dried figs
For serving
  1. Fresh figs
  2. Yogurt (I prefer plain Greek)
  3. Fresh fruit
  1. Preheat the oven to 325F and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, combine the oats, almonds, poppy seeds, quinoa. Stir to combine.
  3. In a small bowl or measuring cup, combine the lemon zest, coconut oil, honey, vanilla, salt and brown sugar. Whisk to combine.
  4. Pour over the dry mixture and stir for 2 minutes or until all of the dry ingredients are very well coated. Add the chopped dried figs and stir to evenly distribute.
  5. Pour on the prepared baking sheet and pat into an even layer.
  6. Bake for 20-25 minutes or until fragrant and lightly golden brown. Remove from oven and let cool completely. For chunky granola, do not stir or break apart until completely cooled.
  7. Serve with yogurt and fresh figs and/or other desired fruit & toppings.
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  1. Katie says:

    This sounds absolutely delicious! Figs make everything look so pretty! x

  2. Céline says:

    Thanks so much Jacquelyn i will try that good receipt immediately look so good

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