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Fig and Ginger Granola


This granola recipe makes a versatile base for the two variations that follow, using just a few simple swaps.

  • Prep:
  • Total Time:
  • Yield: Makes 7 1/2 to 8 cups

Photography: Anna Williams


  • 3 cups old-fashioned rolled oats
  • 1 cup dried unsweetened coconut chips, such as Bob's Red Mill
  • 1/2 cup chopped raw almonds
  • 1/2 cup chopped raw walnuts
  • 1/2 cup pure maple syrup
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup packed light- or dark-brown sugar
  • 1/2 cup pepitas (raw pumpkin seeds)
  • Flaky sea salt, such as Maldon, or coarse salt
  • 1/4 cup chopped dried black Mission figs
  • 1/4 cup diced candied ginger


  1. Preheat oven to 300 degrees. Mix together oats, coconut, both nuts, maple syrup, oil, brown sugar, pepitas, and 1 teaspoon salt (or to taste). Spread mixture in an even layer on a rimmed baking sheet. Bake until darkened, 50 to 60 minutes, stirring every 15 minutes for the first 30 minutes and then every 5 to 10 minutes after that. Let cool completely.


Cocoa Nib and Cherry
Omit almonds and walnuts and use 1 cup chopped skinned hazelnuts. Once cooled, stir in 1/3 cup cocoa nibs and 1/2 cup dried cherries instead of figs and ginger.

Chocolate and Apricot
Omit walnuts and use 1 cup chopped raw almonds. Once cooled, stir in 1/2 cup chopped semisweet chocolate and 1/2 cup chopped dried apricots instead of figs and ginger.

Cook's Notes

Granola can be stored in airtight containers at room temperature up to 2 weeks, or in the freezer up to 3 months.

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