This Fig and Cranberry Granola recipe is my favourite regular first meal of the day. I have this every morning around 11am to break my fast from the night before. I generally do about 14-16 hours of intermittent fasting every night. Let’s also discuss the best ways to eat granola, how long does granola last and what is the best way to store it!

Whilst I make this granola as part of my morning routine, its also a delicious afternoon snack as the best way to get a quick boost of fibre and protein to keep you going between meals. Just be careful, as it’s very ‘moreish!’.

Making your own granola is hands down better than any store bought granola I have bought, even some of the best quality commercial brands at the highest price points. Its been a gamechanger in my routine.

You may feel it’s a long process the first time, but after making this regularly, you will feel like a professional next time I promise! I find it simple to make this granola mixture while making my morning coffee. Keep all of the dry ingredients in one tub ready to go, for easy access.

I generally make a double batch and the family usually polish it off in around 48 hours. So it’s routinely made, over and over again.

How long does granola last?

Does granola go bad? It can if not kept in the right conditions and moisture gets to it. If you want your granola to last a long time, then it’s essential to get the right airtight container for storage. If you don’t want your granola to go bad best to keep in a pantry at room temperature, in a dark place of your pantry.

A granola from the grocery store can usually last up to 6 months (just use the expiration date as your guide), but homemade granola would be up to around 3 months, if you ensure it’s kept in the right conditions.

This granola recipe is lucky to last 24 hours, so it’s not usually much of an issue!

What is the best way to store granola?

Its best to use airtight container and store in your pantry. Best not to store in the fridge as the cold will create moisture.

What is the difference between granola and muesli?

Granola and Muesli are breakfast meals or a healthy snack that are made with a base of oats. The difference is that granola is baked rolled oats, usually with added oil and sugars, such as maple syrup or honey.

This makes granola generally higher in sugar than muesli which is raw oats. After this, both options usually have various combinations of dry fruit, seeds or nuts.

Not all Granola and Muesli are equal if your health is a priority or you are watching your weight. So watch out for those calories or added preservatives if you are buying from a store. My recipe for granola has optional maple syrup and low amounts of oil. A homemade granola recipe is another opportunity to control your ingredients.

What are some variations on this granola recipe for different flavours?

The choice of dried fruit in this recipe is purely personal. I love fig and cranberry, so went with this for my version, and I’m so over sultanas being the main granola/muesli ingredient due to it’s relatively lower cost.

Different seeds are a great way to add different textures and flavours. I have used white chia seeds and sunflower seeds in this recipe, however, I often use pepitas or flax seeds. You could look to incorporate coconut flakes, or chocolate chips for added indulgence.

You could even turn this recipe into homemade granola bars. Here is a granola bar recipe that turns a granola base into a bars by adding a few ingredients.

Which oil is best to use in this granola recipe?

This recipe uses coconut oil, because the flavour is delicious. Coconut oil also cooks at the right high temperature for this recipe.

It’s very similar to other oils, and the nutritional benefits are open to quite a bit of debate, but I chose it for this recipe as a good way to add flavour to the oats.

There is no reason you couldn’t use another oil, like olive oil, as a replacement for the coconut oil. It would still be just as delicious and all of these are healthy oils as options.

What to serve granola with?

I love to top fruit and Greek yogurt with my granola every morning. I chop up and apple or pear with their skin to get fibre into my daily diet and make more of a meal out of it. Here are some more suggestions:

  • Warmed frozen berries in the microwave or saucepan with a little cinnamon, and top with Greek yoghurt and Granola
  • Mix with fresh in season fruits like, watermelon, fresh berries etc
  • As a topping on muffins
  • Crunchy topping for baked fruit deserts, like baked apples
  • With Milk.

Fig and Cranberry Granola

Fig and Cranberry Granola
  • Author: This Is Wellbeing
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Cuisine: Breakfast, Snack



30 grams of Coconut Oil, Melted

1 tablespoon vanilla essence

12 tablespoon real maple syrup, (optional, remove for a healthy granola)

25 grams Cranberries, chopped

2 figs chopped

50 grams natural mixed nuts, chopped

1/2 cup of seeds of your choice, I used chia seeds and sunflower seeds.

150 grams of rolled oats (if you use smaller quick cooking oats, ensure your oven is at a low temperature)


Preheat the oven to 180 degrees.

Melt the oil, I use a large bowl and place in the microwave for 45 seconds, however, you can melt in a saucepan.

Add vanilla and maple syrup, then stir through the oats. Line a tray with baking paper, and spread the oat mixture evenly across the tray.

Place in oven for 15 mins.

Remove from the oven, and add nuts and seeds on top.

Place back in the oven for 10 mins.

Add the chopped fig and cranberry to the mixture and let granola cool.

Serve with fresh fruit and Greek yoghurt!


  • Serving Size: 1 large, 35 gram serves recommended
  • Calories: 200

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