the best baked avocado fries!
This homemade Vanilla Fig Granola is a delightful balance of crunchy, sweet and chewy textures. Toasted oats and coconut chips combine with soft dried figs for a fragrant, delicious granola that’s perfect over vegan yogurt, smoothie bowls or oatmeal — and it’s great eaten by the handful. The recipe takes about 30 minutes, uses one bowl, and fills the kitchen with an irresistible aroma while it bakes.
Unlike many store-bought brands, this recipe uses simple whole-food, plant-based ingredients, so it’s not only tasty but also nourishing. It’s naturally vegan and can be made gluten-free depending on your oat choice.
what’s in this vanilla fig granola?
- This Vanilla Fig Granola is vegan, gluten-free (with certified oats), oil-free and refined sugar free. It stores well and can be meal-prepped.
- Dried figs — add natural sweetness and a chewy texture. They bring fiber and minerals, and scattered bites of fig make every spoonful interesting.
- Rolled oats — form the hearty base. Use certified gluten-free rolled oats if needed.
- Coconut chips — contribute texture and a subtle tropical flavor. Add them after baking if you prefer them less toasted.
- Maple syrup — a mild, unrefined sweetener that lightly sweetens without overpowering the other flavors.
- Almond butter — provides healthy fats and helps bind the granola into clusters without added oil. Choose smooth roasted almond butter with no added sugar or salt.
- Vanilla bean — fresh vanilla elevates the flavor. If unavailable, vanilla extract works well too.
- Puffed quinoa (or another puffed grain) — adds extra crunch and lightness. Puffed rice or amaranth work fine as substitutes.
secrets to success
A nonstick baking mat or parchment paper makes oil-free granola baking much easier and neater. A baking mat allows you to lift the granola off the sheet easily once it’s cool, but parchment works well too.
Allow the granola to cool completely before storing. Cooling helps clusters set and prevents steam from making the granola soggy. If you prefer less-toasted figs or coconut chips, fold them in after the granola comes out of the oven or add them halfway through baking. I like them toasted for a slight caramelized flavor and chew, but either approach works.
if you like this recipe, try…
- Cinnamon Toast Crunch Granola
- Chocolate Peanut Butter Cup Granola
- Pumpkin Spice Granola
- Double Chocolate Quinoa Granola
- Cinnamon Date Buckwheat Porridge
If you make this recipe, tag me on Instagram @veggiekins so I can see your versions and possibly feature them. I love hearing your feedback and any substitutions you try — share them in the comments.
Vanilla Fig Granola (vegan, gluten free, refined sugar free, oil free)
Ingredients
- 1/4 cup maple syrup
- 1/4 cup creamy almond butter (or other nut/seed/coconut butter)
- 2 teaspoons ground cinnamon
- pinch nutmeg
- 1/2 large vanilla bean, scraped (or 1 tsp vanilla extract)
- pinch salt
- 2 cups rolled oats
- 1/4 cup puffed quinoa (or other puffed grain)
- 1/3 cup coconut chips
- 1/3 cup dried figs, chopped
Instructions
- Preheat the oven to 325°F (165°C) while you prepare the mixture.
- In a large bowl, whisk together maple syrup, almond butter, cinnamon, nutmeg, vanilla and a pinch of salt until smooth.
- Add the oats, puffed quinoa, coconut chips and chopped figs. Toss with a spatula until everything is evenly coated. Spread the mixture evenly on a baking sheet lined with a baking mat or parchment.
- Bake for 10 minutes, flip the granola with a spatula, then bake another 10–15 minutes until golden. Allow the granola to cool completely so clusters form before storing.
Nutrition information is automatically calculated and should be used as an approximation.
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