- 2 ½ cups old-fashioned oats
- ½ cup unsweetened shredded coconut
- ½ cup sliced almonds
- ½ cup chopped pecans
- ¼ cup coconut oil (or a scant ¼ cup of oil of choice)
- ⅓ cup + 2 Tbsp. maple syrup
- 1 ½ – 2 tsp. ground cinnamon (or to taste)
- ⅛ tsp. salt
- 2 Tbsp. chia seeds
- 1 tsp. pure vanilla extract
- ¾ cup chopped dried figs
- ¼ cup raisins or dried cranberries
- Preheat the oven to 300℉.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, combine oats, coconut, almonds, and pecans.
- In a small saucepan over low heat, melt coconut oil. When the oil is melted, stir in maple syrup, cinnamon, and salt. Remove from heat. Add vanilla and chia seeds.
- Pour maple syrup mixture over oat mixture and stir well to combine.
- Spread granola evenly over the bottom of the baking sheet and bake 20-25 minutes, stirring every 10 minutes or so, until the granola is lightly browned.
- Remove from the oven and allow granola to cool completely in the pan before adding dried figs and raisins.
- Store granola in an airtight container in the pantry for up to 3 weeks.
Feel free to change up this granola using whatever dried fruit sounds good to you – or leave it out entirely. This recipe is perfect for meal preps and also keeps in a tightly-closed container in the freezer for up to 3 months.
- Serving Size: ⅓ cup
- Calories: 265
- Sugar: 10g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g