Granola with Hazelnuts and Dried Figs
A warmly spiced, crunchy homemade granola sweetened with honey and bound with coconut oil. Toasted hazelnuts provide a rich, buttery crunch, while chewy dried figs add natural sweetness and a subtle tartness. This granola is excellent over yogurt, with milk, or eaten by the handful as a snack.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 15 min
- Total
- 1 hr
- Makes
- 5 cups (about 10 half-cup servings)
Steps
Before you start
- Preheat your oven to 325°F (160°C)
- Line two rimmed 18×13-inch (45×33 cm) baking sheets with parchment paper
- Roughly chop the hazelnuts and dried figs before you begin mixing
- Have all ingredients measured and ready to combine
Mix dry base
- In a large mixing bowl, combine 4 cups rolled oats, 1 cup chopped hazelnuts, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (if using).
- Stir well with a wooden spoon until evenly distributed.
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Ready when: All ingredients are evenly combined
Tip: Don't skip the salt—it enhances the sweetness and brings out the hazelnut flavor.
Combine wet ingredients
- In a small bowl or liquid measuring cup, whisk together 1/3 cup honey, 1/4 cup melted coconut oil, 2 tablespoons brown sugar, and 1 teaspoon vanilla extract until smooth and fully combined.
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Ready when: Mixture is smooth with no brown sugar lumps visible
Tip: Warm honey from hot water if it's too thick to pour easily—it mixes more evenly.
Combine wet and dry
- Pour the wet ingredient mixture into the bowl of oats and hazelnuts.
- Stir with a wooden spoon or spatula for about 2 minutes, scraping the bottom and sides, until the oats are evenly coated with the honey-oil mixture.
- You should see no dry oats remaining.
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Ready when: All oats are coated in a light golden, glossy mixture
Tip: Don't overstir—just combine until even coating. Overmixing can break down the oats.
Spread on baking sheets
- Divide the granola mixture between two parchment-lined baking sheets, spreading it in an even, somewhat compact layer about 3/4 inch thick on each sheet.
- Press gently with the back of a spatula so it holds together as it toasts.
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Ready when: Granola is evenly distributed and lightly compressed
Tip: Pressing the mixture helps it bake into clusters rather than individual pieces, but don't compress it too firmly or it will be dense.
Bake granolaOven 325°F / 165°C
- Place both baking sheets in a 325°F (160°C) oven.
- Bake for 30 minutes, stirring the granola with a spatula halfway through (around the 15-minute mark).
- The granola is done when the oats are golden brown and the hazelnuts smell toasted and fragrant.
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Ready when: Oats are golden brown and hazelnuts smell fragrant and toasted
Tip: Stir gently at the halfway point and check that nothing is browning unevenly. If one sheet is browning faster, swap its position in the oven.
Cool and crisp up
- Remove the baking sheets from the oven and let the granola sit undisturbed on the sheets for 15 minutes.
- As it cools, it will continue to firm up and crisp.
- Do not stir during cooling—this allows clusters to set.
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Ready when: Granola is completely cool to the touch and snaps when bent
Tip: Resist the urge to stir—the granola firms up as it cools, creating that desirable crunch.
Break and add figs
- Once completely cooled, break the granola into bite-sized clusters (you want mostly clusters with some loose oats, not fine crumbs).
- Transfer to a large bowl and gently fold in 1 cup chopped dried figs until evenly distributed throughout.
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Ready when: Granola is broken into clusters and figs are evenly mixed throughout
Tip: Add the figs after baking so they stay chewy and don't dry out further in the oven.
Store
- Transfer the finished granola to airtight glass jars or containers.
- Store at room temperature in a cool, dry place.
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Ready when: Granola is stored in airtight containers
Tip: Glass jars keep granola fresher longer than paper or plastic bags by preventing moisture loss.
Good to know
Tips
- For a nuttier flavor and deeper color, toast the raw hazelnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly, before adding them to the granola mixture.
- If your honey has crystallized, warm it gently in a bowl of hot water for a few minutes before measuring—it will pour more easily and blend more evenly into the wet ingredients.
- Don't skip the stir halfway through baking. This ensures even toasting and prevents the granola around the edges from burning while the center stays pale.
- The granola will seem almost soft when it comes out of the oven, but it will crisp significantly as it cools. Patience here is key—the wait time makes the final texture crunchy, not chewy.
Make ahead
You can prepare the dry ingredient mixture the night before and store it in an airtight container. Mix the wet ingredients just before combining and baking. The finished granola keeps for up to 3 weeks, so it's great for making ahead and portioning out throughout the week.
Storage & reheating
Room temperature: Store in airtight glass jars or containers for up to 3 weeks. Keep away from heat and humidity. Refrigerator: Not necessary, but can extend freshness in very humid climates; use within 1 month. Freezer: Not recommended—the granola loses its crispness. To serve, simply scoop into a bowl and pour milk or yogurt over it, or eat by the handful as a snack. No reheating needed.
Substitutions
- raw hazelnuts → Almonds, walnuts, or pecans. Use the same weight and chop to roughly the same size. Each nut will bring its own flavor—almonds are more delicate, walnuts earthier, and pecans richer. Bake time may vary slightly depending on the nut's size.
- dried figs → Dried cranberries, raisins, or dried cherries. Maintain the same 1 cup quantity. These dried fruits are smaller, so they'll disperse more evenly. For a tangier granola, use cranberries or tart cherries.
- coconut oil → Unsalted butter or vegetable oil. Use the same 1/4 cup amount. Butter will give a richer, more traditional granola taste; oil keeps it lighter. Omit the coconut flavor entirely.
- honey → Maple syrup or brown rice syrup. Use the same 1/3 cup amount by volume. Maple syrup will add an earthy, woodsy note; brown rice syrup is milder and less sweet. Both will bake similarly.
