This crunchy fig walnut homemade granola recipe is naturally vegan and gluten-free. It’s the BEST granola I’ve ever had. Paired with almond milk, it makes an amazing easy breakfast or snack! The secret is brown sugar – and figs.
2 1/2 pounds (13 cups) old-fashioned oats (must be gluten-free if you want the recipe to be gluten-free)
3/4 cup packed brown sugar
2 tablespoons cinnamon
1/2 tablespoon kosher salt
2 teaspoon ginger
1 pound (3 1/2 cups) walnut pieces (or pecans)
2 cups coconut oil, melted
1 cup maple syrup
20 ounces black mission figs, de-stemmed and sliced
Add the brown sugar, cinnamon, ginger, and salt to the oatmeal.
Add the walnuts and stir.
Add the melted coconut oil and maple syrup to the oat mixture.
Spread evenly onto parchment paper-lined baking sheets. Bake at 340° Fahrenheit for 20 minutes. Stir and bake for an additional 10 minutes, until lightly browned.
Bake the sliced figs on a separate baking sheet for 5 minutes, until no longer sticky. Stir the figs into the granola mixture.
This recipe makes many servings but will keep for weeks in a sealed airtight container.
Recipe ingredients and amounts are very flexible. You can easily substitute or add other nuts, like pecans, slivered almonds and even pistachios. The same goes for dried fruit – I also love adding uncooked chopped dried apricots, dried cherries, dried blueberries or dried cranberries. You can also cut down on the amount of maple sugar or coconut oil, depending on your preference.