Let's Get Cookin'

Maple Cinnamon Granola

Making your own granola at home is not only more economical but it lets you decide what goes inside. 

  • Author: Jessica Beacom
  • Prep Time: 10 mins.
  • Cook Time: 20-25 mins.
  • Total Time: 30-35 mins.
  • Yield: Serves 15 (yield 5 cups) 1x
  • Cuisine: Dairy-Free, Vegan


  • 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 ½2 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


  1. Preheat the oven to 300℉.
  2. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside. 
  3. In a medium bowl, combine oats, coconut, almonds, and pecans. 
  4. 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. 
  5. Pour maple syrup mixture over oat mixture and stir well to combine. 
  6. 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. 
  7. Remove from the oven and allow granola to cool completely in the pan before adding dried figs and raisins. 
  8. 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