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1
Preheat the oven to 350F. Line a rimmed baking sheet with tinfoil or parchment paper. Set aside.
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2
In a large bowl, combine the oats, salt, rosemary, walnuts, cinnamon, and pepper. Fold and stir the ingredients until thoroughly combined.
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3
In a separate, smaller bowl, combine the olive oil and honey. Vigorously whisk with a fork to combine the two. Drizzle this evenly over the dry oat mixture, and then continue to fold the ingredients until all of the oats are covered. It may seem difficult at first, but just keep mixing and it will eventually get there (the mixture should be no more than moist).
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4
Spread the granola mixture out over the prepared baking sheet. You want everything to be laid out in a nice flat layer. Place this in the oven for about 10 minutes.
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5
Carefully remove the pan, stir and flip the granola, and bake for another 10-15 minutes, or until the oats are crisp and golden.
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6
While the granola is baking, chop your figs into fine pieces, about 1/2 inch thick. This is harder than it looks, so use a sharp knife.
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7
Let the granola cool on the sheet before stirring in the figs. Store in a sealable jar or container, at room temperature, for up to two weeks.
