Chocolate Hazelnut & Fig Granola

If you know me, you'll quickly discover I'm quasi-obsessed with hazelnuts. So any chance to add them to a recipe has me giddy. Throw in dried figs and chocolate and what comes out is this unbelievably hearty granola that has the perfect balance of nutty and sweet flavours.

Top it over your oatmeal, yogurt or what I've been doing lately is sprinkling it over smoothie bowls. It lasts for a few weeks, so there's plenty of time to use it in your breakfasts and snacks throughout that time.

Switch it up with different dried fruits, if you prefer. Dried fruits are a fantastic source of fibre and add natural sweetness to your dishes. Plus their 'gummy' texture is somewhat similar to candies! » Here's how much fibre is in 1/4 cup (50-60g):

+ Raisins: 2.5g + Dried apricots: 2.9g + Prunes: 3.1g + Dried figs: 3.7g + Dates: 8.0g

Dried Fruits & Sugar: The drying process dehydrates the fruits and therefore concentrates the natural sugars, so despite being high in fibre, it's still worth being conscious of how much you consume in one sitting. In addition, look for dried fruits without added sugar - they're sweet enough as is!



Chocolate Hazelnut & Fig Granola

Recipe PDF

▸ ▹ Vegan, gluten-free

Yield: approx. 5 cups Prep Time: 5 min Cook Time: 40 min Total Time: 45 min


4 cups (360g) old-fashioned rolled oats (GF if desired)

3/4 cup (115g) raw hazelnuts, coarsely chopped*

1/4 cup (30g) raw pumpkin seeds

1/4 cup (40g) brown sugar, loosely packed

1/4 cup (60ml) vegetable oil

1/4 cup (60ml) agave syrup (or sub maple syrup)

1/4 tsp salt

1/2 cup (75g) dried figs, thinly sliced

1/4 cup (45g) dark chocolate, coarsely chopped

2 Tbsp (30g) chia seeds


  1. Preheat oven to 350 F (180C).

  2. Add all dry ingredients to a large bowl, mixing to combine.

  3. In a separate bowl, mix the oil, agave syrup and salt. Add to the dry ingredients and stir to incorporate.

  4. Evenly distribute over two cookie sheets lined with baking paper and place in the oven.

  5. Stir every 10 minutes to avoid burning and to ensure even browning. Once lightly golden brown and aromatic, remove from the oven and allow to cool. Note: the granola will harden as it cools.

  6. Once cooled, add the dried figs, chocolate and chia seeds. Place in an airtight container and enjoy with plant-based yogurt or milk, on smoothies, or on its own as a snack


  1. *If the hazelnuts are already roasted, add them after the granola has baked.

  2. Variations: add your own desired raw nuts, seeds, or dried fruits.

  3. Storage: store in an airtight container for up to one month


Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes