Pumpkin Fig Granola
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Makes ~5 cups.
Dry Ingredients
  • 3 cups rolled oats, gluten free optional
  • 1 cup whole raw nuts (I used cashews and pistachios)
  • 1/2 cup seeds/coconut (I used hemp seeds and unsweetened dried coconut)
  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup pumpkin puree (not pumpkin pie mix)
  • 1/4 cup coconut oil
  • 2 tablespoons pumpkin butter (or sub maple syrup)
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
Finished Granola
  • 1/2 cup chopped dried Turkish figs
  1. Preheat oven to 325 degrees F.
  2. Add all dry ingredients to a large bowl and stir to combine.
  3. Separately, add all wet ingredients to a medium bowl and whisk to combine completely.
  4. Add wet ingredients to dry ingredients and mix with a spoon until all of the dry ingredients are coated with the wet mixture.
  5. Spread the entire mixture evenly across a large lined or oiled baking sheet (I like to use Silpat mats) and bake for 40 minutes.
  6. Remove after 40 minutes and gently toss the granola so that brown underside is now on the top. Bake for another ten minutes, or until golden brown and crispy when cooled.
  7. Remove from the oven and let cool completely before adding dried figs and mixing again. Store granola in an airtight container for up to two weeks, or until you eat it all!
Use this recipe as a guideline for measurements and sub in your favorite nuts, seeds, spices and liquid sweetener.

Inspiration for this recipe came from purely elizabeth Ancient Grain Pumpkin Fig Granola which is to die for.
Recipe by 24 Carrot Life at https://24carrotlife.com/2015/10/22/pumpkin-fig-granola/