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. Pumpkin Fig Coconut Granola- gluten free/vegan

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. Pumpkin Fig Coconut Granola- gluten free/vegan

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. Pumpkin Fig Coconut Granola- gluten free/vegan

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!! Pumpkin Fig Coconut Granola- gluten free/vegan

 

Pumpkin Fig Coconut Granola- gluten free/vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Sweet and Crunchy Granola that beautifully blends the early autumn flavors of pumpkin and fig with coconut and vanilla. A perfect snack or amazing breakfast!
Ingredients
  • 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
Instructions
  1. Preheat the oven to 325 degrees and prepare a sheet pan with parchment paper.
  2. In a large bowl combine the oats, brown sugar, cinnamon, nutmeg and kosher salt.
  3. Add the pumpkin puree, maple syrup, melted oil and vanilla and toss everything to coat the oats well.
  4. Spread the granola out on the prepared sheet pan. Bake at 325 degrees for 20 minutes.
  5. 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.
  6. Store in an airtight container for up to a few weeks.

 

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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. Pumpkin Fig Coconut Granola- gluten free/vegan

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. Pumpkin Fig Coconut Granola- gluten free/vegan

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. Pumpkin Fig Coconut Granola- gluten free/vegan

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!! Pumpkin Fig Coconut Granola- gluten free/vegan

 

Pumpkin Fig Coconut Granola- gluten free/vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Sweet and Crunchy Granola that beautifully blends the early autumn flavors of pumpkin and fig with coconut and vanilla. A perfect snack or amazing breakfast!
Ingredients
  • 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
Instructions
  1. Preheat the oven to 325 degrees and prepare a sheet pan with parchment paper.
  2. In a large bowl combine the oats, brown sugar, cinnamon, nutmeg and kosher salt.
  3. Add the pumpkin puree, maple syrup, melted oil and vanilla and toss everything to coat the oats well.
  4. Spread the granola out on the prepared sheet pan. Bake at 325 degrees for 20 minutes.
  5. 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.
  6. Store in an airtight container for up to a few weeks.