Happy Friday! I can’t tell you how happy I am to be almost to the weekend!!! It is the Greek Festival in Seattle, so if you live in the area- definitely head down to St Demetrious in Montlake and join me in gorging on the best Greek Food ever! And if you are not in Seattle (actually also if you are) you should make this granola and gorge on that. 
This was inspired by the last figs of the season (at least here in the Northwest). I am so obsessed with enjoying them that I had to come up with a few more ways to indulge in them! And the fresh figs inspired me to buy the dried figs. I was originally going to just make fig and coconut granola, but I added the pumpkin and the vanilla because I thought that the flavors would combine really well. 
I have to say that I was surprised at how beautifully these ingredients blended. The vanilla makes the figs sing and I love the subtle flavor and texture of the shredded coconut. 
I would bring this with me as a snack on the go (which I have done) and also it is AMAZING with cold coconut milk and fresh figs for breakfast! I mean- seriously delicious. I hope you enjoy it!! 
- 5 cups gluten free rolled oats
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 ½ teaspoons kosher salt
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- ½ cup coconut oil, melted
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup dried figs, thinly sliced
- ½ cup toasted pumpkin seeds
- Preheat the oven to 325 degrees and prepare a sheet pan with parchment paper.
- In a large bowl combine the oats, brown sugar, cinnamon, nutmeg and kosher salt.
- Add the pumpkin puree, maple syrup, melted oil and vanilla and toss everything to coat the oats well.
- Spread the granola out on the prepared sheet pan. Bake at 325 degrees for 20 minutes.
- Remove from the oven and stir with a spatula. Put the granola back in the oven and bake for another 30 minutes. Remove and sprinkle the coconut, figs and seeds over the granola and lightly mix in with a spatula. Bake for 5 more minutes and then take out and let cool before breaking the granola into chunks.
- Store in an airtight container for up to a few weeks.
Print Recipe
This is a decked out fall granola! I love figs to much, but the pumpkin and coconut and brown sugar make this even more awesome!
Ha! It is decked out Rebecca! I have more fall varieties coming your way soon!
Sweet! My weekend breakfast just took a new dimension.
Oh good Amber! I hope you like it!
Love a quick seasonal granola! I’ll bet this would be delicious over pumpkin flavored Greek yogurt. Happy weekend to you!
Oh yum! I have never heard of pumpkin yogurt! what a delicious combo that would be
Happy Friday! I want to go to a Greek festival so bad! I even googled some around here and there doesn’t seem to be too many. I adore this granola – need it for breakfast!!
Oh gosh- I thought there was a good sized Greek community in the DC area? It is the BEST food ever. Come visit me here and go with me!
this is the best fall granola EVER! dreaming of those fresh figs in coconut milk
Thanks Gaby- It is exceptionally delicious with the fresh figs and cold coconut milk!
I have never thought about putting fig in granola! Brilliant.
It is such a nice not too sweet addition Whitni- I think you will really like it!
This looks like my next new addiction!
It is so seriously addictive Maria! I have been munching on it all weekend!
OMG…this granola looks amazingI love all the figs this time of year 🙂
Thank you Meridith! I love them too!
Just stumbled upon your site, so excited about it! This looks amazing, I can’t wait to make it!
What a gorgeous Fall granola! So beautiful!!
This looks SO good! I’ll have to make it and share it with the husband who is not a pumpkin fan. I’m sure he will love it, too.
Sad to have missed the Greek festival. It is something that I want to go to every year and yet have never made it there. Hopefully next year!
Hi Heather. I am looking forward to trying your recipes! Having recently been told to avoid gluten, dairy, soy and egg my biggest challenge is breakfast. I also an not to consume cane sugar and fruit within 4 hours of each other so typically just avoid it completely. How could I modify the pumpkin fig granola to avoid the brown sugar?
Hi Heather. I am looking forward to trying your granola recipes. How could I modify the pumpkin fig granola to avoid the brown sugar?
Hi Bonnie! By the way- we don’t use cane sugar in this family because there are allergies to it- we use organic beet sugar. But if you want to avoid sugar all the way- I would just add some extra coconut which is naturally sweet- if you want some sweetness but don’t want to use sugar- you could add a few tablespoons of agave which is extra sweet or more maple syrup.
Recipe looks amazing. Would coconut sugar be a good substitute for the brown sugar in this recipe?
Thank you!!
Sure Brooke! Just FYI, coconut sugar is not as sweet but still delicious 🙂
Wow, did you make this recipe up? That sounds delicious. Ironically, I was grocery shopping tonight and was ready to buy gluten-free granola, but put it back because it was expensive and thought I could make my own. Now, I definitely will thanks to you!
Yay!!! Jason- definitely make your own! better for you and far more wallet friendly!