Vanilla Fig Granola

I was always a big granola fan growing up. Mom used to make it in huge batches, baking it on three or four jelly roll pans. Grain-free granola is not an entirely new concept, but many recipes seem to require an awful lot of steps. Recently, my daughter begged for a package of premade nut and berry trail mix at the grocery store. On a whim, I tossed in some more nuts and poured almond milk over it. It was delicious! I figured starting with my own mix, adding some vanilla, and toasting it all would only make it better. If grins and empty bowls at breakfast are any indication, I was right.

vanila_fig_granolaVanilla Fig Granola

1¼ c blanched, slivered almonds (135 g)
½ c chopped walnuts (60 g)
½ c chopped pecans (60 g)
½ c raw pepitas (60 g)
½ c raw chopped cashews (60 g)
½ c minced dried figs (60 g)
1 c dried unsweetened coconut flakes (60 g)
1 T coconut oil, soft or melted
½ t vanilla
¼ t salt
  1. Preheat oven to 375°F
  2. Stir together all ingredients until well combined
  3. Spread mixture into an even layer on an ungreased 12 x 18 baking sheet with sides
  4. Bake for 15 minutes, stirring twice (I find it works well to stir after about 7 minutes and after another 5)
  5. Allow to cool completely before serving or storing

Yield: 1 lb granola (or 4 level cups)

Note: As this recipe has no added sweeteners, the granola is only lightly sweet. For a sweeter taste, try drizzling a little honey or maple syrup on top before serving.

What’s your favorite way to eat granola?


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