- 2 cups rolled oats
- 1 cup walnuts, chopped
- 1/2 cup ground flaxseed
- 1/4 cup brown sugar
- 4 tablespoons unsalted butter
- 1/3 cup bourbon
- 1/3 cup honey
- 2 tablespoons vanilla bean paste
- 1 teaspoon coarse sea salt
- 1 pound fresh figs, halved or quartered
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1/4 teaspoon salt
- 2 cups plain greek yogurt (I prefer 2% or whole)
- extra honey for drizzling
Start with the granola. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine oats, nuts, flaxseed and sugar and mix well. In a small saucepan over medium low heat, combine butter, bourbon, honey and vanilla bean paste. Whisk the mixture until the butter has melted and cook for a minute or two until bubbling so some of the alcohol can cook out. Remove from heat and pour the wet ingredients into the dry oats. Stir well until all of the granola is moistened (no there is not a better word to use). Spread the granola on the baking sheet in an even layer. Bake for 10 minutes, then flip. Bake for 10 minutes more, flipping again. Continue to bake for 15 more minutes, tossing the granola every 5 minutes. Remove from the oven, sprinkle with the sea salt and let cool COMPLETELY. I find that granola clumps together best when it’s still wet and air drys until cool. Once cool, break into clumps and pieces with your hands.
Increase the oven heat to 400 degrees. Place the figs on a baking sheet and drizzle with olive oil. Drizzle with honey and sprinkle with salt. Roast the figs until caramely, about 20 minutes. Remove the figs and let cool slightly.
Must I really tell you how to layer a parfait? Add some figs and granola to the bottom of the glass – cover with yogurt. I used a few extra drizzles of honey too since my yogurt was plain. Repeat the process two more times – or as many times as it takes to full up your parfait glass!