Crisp Granola Recipe with Figs, Coconut and Nuts
A simple, wholesome granola made with oats, crunchy nuts, toasted coconut, and naturally sweet figs. Lightly spiced and perfectly crisp, this recipe is rich in fiber, plant-based protein, and healthy fats—ideal for breakfast, snacking, or meal prep.
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.
