Granola Recipe with Figs, Coconut and Nuts

Granola Recipe with Figs, Coconut and Nuts

Simple, classic granola recipe infused with the tasty flavors of coconut, almonds, walnuts and figs. Naturally sweetened, and full of protein and fiber! The perfect breakfast or snack.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 232 kcal
Author Elle


  • 3 1/2 cups rolled oats or 5 grain-flakes (350 g)
  • 1 cup walnuts, coarsely chopped (100 g)
  • 1 cup almonds, coarsely chopped (100 g)
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 3 tablespoons flaxseeds (see notes)
  • 1/2 cup melted coconut oil (alternatively, extra-virgin olive oil) (250 ml)
  • 1/2 cup liquid honey (or maple syrup) (250 ml)
  • 1 cup coconut flakes, unsweetened (50 g)
  • 1 cup chopped dried figs (soft) (200 g)


  1. Preheat the oven to 320°F/160°C and line a baking sheet with parchment paper. 

  2. Mix the oats, nuts, cardamom, cinnamon, vanilla, salt and flaxseeds together in a large bowl. Stir to combine. Add the oil, and stir well to combine. Then the sweetener and stir again until everything is really well coated.

    Important: the dried fruit is added after baking the granola, as it burns easily.

  3. Turn the granola out onto the prepared pan and spread in an even layer.

  4. Bake until the mixture is golden brown and fragrant, about 20-25 minutes, stirring after 10 minutes to make sure the granola cooks evenly.

    Timing is important: As the granola cools, it firms up, so be sure not to wait until your granola has browned too heavily before pulling it out of the oven. 

  5. Once your granola is finished baking, let it cool on the baking sheet (ca. 15 minutes). Once completely cooled, crumble the granola and stir in the dried fruit.

  6. Store in an airtight container at room temperature for 3 to 4 weeks or in the refrigerator for up to 6 weeks. Enjoy!