Healthy Food

Coconut-Fig Nut-based Granola

It’s recipe Monday!!! Mondays are one of my legitimate favorite days of the week. I often start them feeling motivated and positive about the week. It is a fresh start, every time.

This week, I bring you a grain-free granola recipe that I made this weekend. I have been eating Greek yogurt more during pregnancy for the extra protein and I have just been missing some extra crunch with it. So, I made a healthier version of what can easily become a sugar-filled treat (you’ve been warned!). There is minimal sugar added to this recipe and it is legitimately sweet enough for me. It offsets the tartness of plain Greek yogurt and mixes well with berries.




  • 4.5 Cups of whatever nut and seed blend you choose. I used what we had in the cupboard. This was:
    • 1.5 C. pecans
    • 1.5 C. walnuts
    • 1.5 C. unsalted almonds
  • ½ C. unsweetened coconut chips
  • 3 T. Chia seeds or hemp seeds. Can also add in some flax seeds if you have these.
  • ½ C. dried figs, chopped into small pieces (or dried fruit of your choice)
  • 2 T. raw honey
  • 2-3 t. Cinnamon
  • 3 T. coconut oil


  1. Preheat oven to 325 degrees F
  2. Chop up nuts to desired consistency. This will be the bulk of your granola. I used the pulse setting on my food processor. You could also use a knife, or a vegetable chopper.
  3. Put nuts into a large mixing bowl and add coconut chips and cinnamon.
  4. Melt coconut oil in microwave or on stove.
  5. Add honey to the melted oil and mix well.
  6. Pour coconut oil & honey mixture over bowl of nuts and mix well.
  7. Pour mixture on to parchment paper-lined baking sheet and spread evenly.
  8. Bake at 325 degrees for 20 minutes.
  9. In the meantime, chop up dried figs.
  10. After 20 minutes, sprinkle dried figs onto granola on baking sheet and cook another 8-10 minutes or until golden brown or desired level of done-ness
  11. Pull out of oven and let cool before putting into a storage container.


While this recipe is very low in sugar content, it is high in fat content (albeit, good fat) but still. One probably wouldn’t want to sit down and eat a cup of this at a time– although it is pretty delicious and hard to stop eating! I put about ¼ C. on my ⅔ C. of Greek yogurt and the ratio was perfect. (A typical serving of nuts is ¼ C as well)

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