Dark Chocolate, Fennel & Fig Granola

I like to mark the seasons with breakfast. In summer, it’s all about juicy stone fruit—plums, peaches, apricots. But as autumn arrives, I move toward something heartier, something that carries me through cooler mornings: homemade granola.

This version is one of my favourites. It’s built around three flavours that balance each other beautifully: the richness of dark chocolate, the gentle licorice note of fennel seeds, and the sticky sweetness of dried figs. Together, they make each spoonful feel grounding and comforting.

A dollop of thick yogurt topped with this granola is often all I need in the morning. And the beauty of this recipe is how adaptable it is—swap the figs for apricots or dates if that’s what you have on hand. Just remember to chop them small so they scatter evenly.

Ingredients

• 1 ½ cups (150 g) old-fashioned rolled oats

• ⅛ tsp salt

• ½ cup (58 g) roughly chopped hazelnuts(or walnuts if you prefer)

• ⅓ cup (80 ml) olive oil

  • ¼ cup (60 ml) honey

• ¼ cup (20 g) cocoa powder

• 1 tsp vanilla extract (optional)

• ½ cup (100 g) chopped dried figs

• ½ cup (80 g) dark chocolate chunks (70% cocoa or higher)

• 1 tbsp fennel seeds, lightly crushed

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Method

Prep

Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.

Mix

In a medium bowl, stir together the oats, cocoa powder, salt, fennel seeds, and pecans.

In a measuring cup, whisk together the olive oil, honey, and vanilla.

Pour the wet mix over the dry ingredients and stir until everything is evenly coated.

Bake

Spread the mixture evenly onto the baking sheet.

Bake for 25 minutes, tossing once halfway through to keep the edges from burning.

Finish

Remove from the oven, scatter the dried figs over the hot granola, and sprinkle the dark chocolate chunks on top.

Let sit for 2–3 minutes until the chocolate softens slightly, then stir gently to form clusters.

Cool completely before storing in an airtight jar.