This homemade granola strikes the perfect balance of crunch, sweetness, and nutrition, making it an everyday kitchen essential.
Toasted oats, walnuts, and almonds deliver plant-based protein and heart-healthy fats, while flaxseeds provide a boost of fiber and omega-3s.
The addition of dried figs adds natural sweetness, a chewy texture, and a dose of minerals like calcium and potassium.
Lightly spiced with cardamom and cinnamon, every spoonful feels both wholesome and indulgent without relying on refined sugars.
With a prep time of just 10 minutes, this recipe is meal-prep friendly, keeps well for weeks, and works beautifully for breakfast bowls, quick snacks, or even a topping for yogurt and smoothie bowls.
High in fiber, rich in nutrients, and lower in saturated fat than many store-bought options, this granola is an excellent way to start your day on a nourishing note.
Must-Have Tools for Perfect Results
Large Mixing Bowl
Essential for combining oats, nuts, and spices evenly before baking. A sturdy, spacious bowl saves time and ensures proper coating when adding oil and sweetener. Great for meal-prep, baking, and tossing salads.
Half Sheet Baking Pan
The wide surface area allows granola to bake evenly and crisp up without clumping. A durable sheet pan is a must-have for roasting vegetables, baking cookies, or sheet-pan dinners.
Parchment Paper Sheets
Prevents sticking and makes cleanup effortless. These also reduce the need for excess oil, supporting healthier cooking across multiple recipes.
Wooden Spoon or Silicone Spatula
Ideal for mixing heavy ingredients without scratching your cookware. Durable, versatile, and heat-resistant—use it for stirring sauces, folding batters, or sautéing.
Airtight Storage Jar (2+ Liter)
Keeps granola fresh and crunchy for weeks. Beyond granola, it’s perfect for storing pasta, beans, flour, or snacks while keeping your pantry organized.
Crisp Granola Recipe with Figs, Coconut and Nuts
Equipment
- 1 Large Mixing Bowl
- 1 Half Sheet Baking Pan
- 1 Parchment Paper Sheet
- 1 Wooden spoon or silicone spatula
- 1 Airtight Storage Jar (2+ Liter capacity)
Ingredients
- 3 ½ cups 350 g rolled oats or 5-grain flakes
- 1 cup 100 g walnuts, coarsely chopped
- 1 cup 100 g almonds, coarsely chopped
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon vanilla powder or extract
- ½ teaspoon sea salt
- 3 tablespoons flaxseeds
- ½ cup 125 ml melted coconut oil or extra-virgin olive oil
- ½ cup 125 ml liquid honey or maple syrup
- 1 cup 50 g unsweetened coconut flakes
- 1 cup 200 g chopped dried figs, soft
Instructions
- Prepare the Oven and Pan: Begin by preheating your oven to 320°F (160°C) so it reaches the perfect temperature for slow, even roasting. Line a half sheet baking pan with parchment paper to prevent sticking and to make cleanup quick and easy. This setup ensures your granola bakes evenly without burning or clumping together.
- Mix the Dry Base Ingredients: In a large mixing bowl, combine the oats (or 5-grain flakes), chopped walnuts, chopped almonds, ground cardamom, ground cinnamon, vanilla, sea salt, and flaxseeds. Stir thoroughly until the spices and seasonings are evenly distributed across the grains and nuts. This step creates the flavorful foundation for your granola.
- Incorporate the Wet Ingredients: Pour the melted coconut oil into the dry mixture, stirring slowly to coat every oat and nut. Next, drizzle in the honey (or maple syrup) and mix again until the entire blend looks glossy and evenly moistened. Proper coating is essential—it helps the granola crisp beautifully while baking.
- Spread Mixture Evenly for Baking: Transfer the granola mixture onto the prepared baking pan, spreading it out in a thin, even layer with a spatula or wooden spoon. Avoid overcrowding, as space between the ingredients allows warm air to circulate, ensuring an evenly golden result. The more evenly it’s spread, the crunchier your final texture will be.
- Bake and Stir Midway: Slide the pan into the preheated oven and bake for 20–25 minutes, stirring gently after the first 10 minutes to prevent uneven browning. Keep a close eye on the granola as it nears the end, since oats and nuts can turn from golden to burnt quickly. The aroma will tell you it’s ready—nutty, warm, and lightly spiced.
- Cool Completely Before Adding Fruit: Remove the pan from the oven once the granola is a light golden color, then let it rest on the sheet for about 15 minutes to cool and firm up. Do not rush this step, as the granola continues to crisp as it cools. Once cooled, stir in the chopped dried figs and coconut flakes, folding gently to distribute evenly.
- Store and Enjoy Anytime: Transfer the finished granola to an airtight storage jar or container, keeping it at room temperature for up to 3–4 weeks or in the refrigerator for up to 6 weeks. Enjoy it as a crunchy breakfast with milk, layered in yogurt parfaits, sprinkled over smoothie bowls, or simply as a healthy snack on its own.
Notes
- Always add dried figs after baking to avoid burning and bitterness.
- Stir the granola halfway through baking to promote even browning and prevent clumps from forming.
- Rolled oats or 5-grain flakes both work beautifully—choose based on your preferred texture.
- Coconut oil enhances the flavor, but olive oil is a lighter, savory-friendly alternative.
- Let granola cool completely before storing to keep it crunchy for weeks.
- Adjust the spices—use more cinnamon for warmth or cardamom for a fragrant twist.
- For a lower-sugar version, reduce honey/maple syrup slightly and add extra dried fruit for natural sweetness.
Chef’s Secrets for Success
The secret to irresistible granola lies in even coating and gentle baking.
Make sure the oats and nuts are fully covered with the oil and sweetener mixture; this ensures a crisp, golden texture rather than a dry or uneven bake.
Use a wide baking sheet to give the mixture room to toast evenly, and avoid overcrowding.
For added depth of flavor, lightly toast the nuts before mixing them into the oats—this enhances their natural nuttiness.
Lastly, don’t skip the cooling step; granola continues to crisp as it cools, so patience pays off with that perfect crunch.
Creative Serving Suggestions
This granola is wonderfully versatile, making it a pantry staple.
For breakfast, pair it with Greek yogurt and fresh fruit for a protein-packed meal, or enjoy it with your favorite milk or a dairy-free alternative.
It also makes an excellent topping for smoothie bowls, adding crunch and substance.
Beyond breakfast, sprinkle granola over roasted fruit, ice cream, or even salads for a sweet-salty texture.
For snacking, pack it into small jars or zip-top bags for a portable, energy-boosting treat during busy days.
Smart Storage Tips
Granola stays freshest when stored in a sealed, airtight container in a cool, dry place.
At room temperature, it will keep for about three to four weeks, but refrigeration can extend its shelf life to six weeks.
If you live in a humid climate, refrigeration is highly recommended to preserve its crunch.
For long-term storage, you can even freeze granola in zippered freezer bags for up to three months—just let it thaw at room temperature before serving.
Always ensure the granola is completely cooled before sealing to prevent moisture buildup.
Frequently Asked Questions
1. Can I use quick oats instead of rolled oats?
Quick oats tend to become mushy when baked and won’t provide the same texture. Rolled oats or multi-grain flakes are best for crunch and structure.
2. How do I make this recipe vegan?
Simply replace honey with maple syrup or agave nectar. Both alternatives provide sweetness while keeping the recipe fully plant-based.
3. Can I substitute other dried fruits for figs?
Yes! Dried apricots, dates, raisins, or cranberries all work beautifully. Just remember to add them after baking to prevent burning.
4. Why did my granola turn soft after storing?
Moisture is the culprit. Make sure the granola cools fully before sealing it in a container. If it softens, you can re-crisp it in a low oven for a few minutes.
5. Can I reduce the sweetener without affecting the recipe?
Yes, you can cut the honey or maple syrup by about 25%. The granola will be less sticky but still crisp, especially if you add naturally sweet dried fruit.
This recipe is inspired by ellerepublic and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
