Served with bee pollen, fresh blueberries, and almond milk. Oh, and half a mini watermelon for good measure. ;)

Making my own granola has been on my culinary to-do list for what feels like forever. It wasn’t until I discovered my dream granola – Pure Elizabeth’s Pumpkin Fig Ancient Grain Granola – that I got the push that I needed. While the aforementioned granola is truly out-of-this-world, it costs roughly $7 for a mere 12 oz. of product.

This is where my take on this delicious granola comes into play. Luckily, my version turned out delicious. Even better, it is extremely simple to make and yields enough to last me weeks. Instead of dried figs and raw pumpkin seeds, feel free to substitute whichever dried fruit and seeds you desire. Next time, I think I’ll try goji berries, golden raisins, and slivered almonds.

What you’ll need:

  • 4 cups rolled oats
  • 1/4 cup coconut palm sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  • 3/4 cup dried black mission figs, chopped
  • 3/4 cup raw pumpkin seeds
  • 2 tbsp. black chia seeds
  • 2 tbsp. hemp hearts
  • 2 tbsp. buckwheat groats

What you’ll do:

  • Preheat the oven to 300°F; meanwhile, combine the oats, sugar, cinnamon, and salt in a medium bowl
  • Next, combine the melted coconut oil, honey, and vanilla extract in a small bowl
  • Pour the coconut oil mixture over the oat mixture and, using your hands, mix until combined
  • Spread over a baking sheet lined with parchment paper and bake for approximately 20 minutes, stirring halfway through
  • Remove from the oven and cool to room temperature
  • Lastly, transfer to a large bowl and add the figs, pumpkin seeds, chia seeds, and buckwheat groats; toss until combined
  • Store in an airtight container for up to one month