Nutty Fig and Vanilla Granola


September: back to school, back to work, busy mornings, darker evenings, and significantly less time on our hands; for these reasons I have created the ultimate breakfast, that will reduce your morning stress, and fuel your body for the new challenges that the new year brings.


This granola is the perfect breakfast option for those of you that prefer spending time out of the kitchen, but still enjoy to eat well; it is a one bowl and one pan recipe, and is easily adapted to suit your flavour preferences (i must say that figs, nuts and vanilla are my favourite!)


The beauty of homemade granola is the knowing of exactly what is in it: no refined sugar, significantly less oil, high quality oats, and more fibre – simply the perfect breakfast. Having transparency in our food is crucial, and this recipe gives you the confidence that you are nourishing your body!

I love to eat this with oat milk, fresh fruit and nut butter, or sprinkled on my oats or smoothie bowl for a crunchy nutty topping – it’s beautifully versatile! So, if like me toasted nuts, salty maple, and wholesome oats are your thing, then this recipe is a must!



150g jumbo oats (use gluten-free if necessary)

180g buckwheat groats

100g mixed nuts

1/4 teaspoon sea salt 

50ml coconut oil

30ml maple syrup (add more or less to taste)

1 1/2 teaspoon vanilla bean paste

Handful of coconut chips

60g chopped dried figs



Preheat the oven to 170℃.

Roughly chop the nuts and combine with the oats, buckwheat, and sea salt, and set aside.

Next, melt the coconut oil in a small saucepan, then remove from the heat and stir in the maple syrup and vanilla. Combine the wet with the dry, ensuring all of the oats are evenly coated.

Spread the granola mix out evenly on a flat baking tray and bake in the centre of the oven for 5 minutes, then give it a mix and return to the oven for a further 5 minutes.

Finally, sprinkle over the coconut and bake for around 2 minutes, or until the flakes and granola are golden, once the granola is out of the oven mix in the figs and transfer to a jar.


This granola can be stored in an airtight container for up to 2 weeks, and can be enjoyed both at breakfast or as a snack!

For more breakfast and snack inspo check out my instagram @wikis.vital.way and tag me in any of your plant-based creations!

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