Fig Granola with Anna Dudenhoeffer Simpson February 27, 2015 07:00

To say we're fans of the culinary blog Eat and Drink with Anna would be an understatement. We quickly (read: after a single click) became addicted to Anna Dudenhoeffer Simpson's gorgeous photos, delicious recipes and witty banter. Her approach to food and drink is effortless- elegant, accessible and refined without any fussiness- communicating a joie de vivre that's infectious. We're thrilled to have her joining as one of our new resident contributors, where she will be visiting our blog regularly to share her unique spin on ways to use our products- starting today with a recipe for Fig Granola that is sure to makes mornings sublime. Sub our Clementine Thyme Marmalade for a citrus spin if you missed out on our seasonal Rosemary Fig Spread- and be sure to bookmark this recipe for when it returns next fall! 

Homemade Fig Granola

I adore Kansas City Canning Co.’s seasonal Rosemary Fig Spread.  It is delicious on hearty, multigrain toast with butter and the perfect complement to sharp cheddar and a glass of full-bodied red wine.

But I love it most in homemade granola.  The Fig Spread’s jammy, spiced, earthy notes sweeten the rolled oats, walnuts, and pecans, and create a complexity of flavor that you can’t get from sugar or honey.

Some bites are sweet pops of fig, cinnamon, and nutmeg.  Others are savory crunches of toasted oats and nuts.  Enjoy with milk (dairy or almond), ice cream, or—my personal favorite—rich, creamy Greek yogurt.


3 cups rolled oats
1 cup chopped walnuts
1 cup chopped pecans
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup vegetable oil
½ cup Kansas City Canning Co. Rosemary Fig Spread
¼ cup brown sugar
½ teaspoon salt


Preheat oven to 300°.  In a large bowl, combine oats, walnuts, pecans, cinnamon, and nutmeg.  In a smaller bowl, add vegetable oil, Kansas City Canning Co. Rosemary Fig Spread, brown sugar, and salt.  Remove any whole cinnamon sticks that may have been in the Spread.  Whisk to combine.  Combine all of the ingredients in the large bowl and mix with a wooden spoon or your hands.

Grease a large, rimmed baking sheet, and spread oat mixture evenly across the baking sheet.  Bake for 30-35 minutes until the granola is a light golden color, stirring and rotating occasionally to ensure it is cooked evenly.  Enjoy!


Resident Contributor Anna Simpson is a lifelong Kansas Citian, food-lover, and local goods enthusiast.  She's a lawyer by day, writer by night, and contributor for Feast Magazine's blog, The Feed.  She also writes and curates her own food blog,, where she celebrates the age-old ritual of sharing good food and good wine with good people.