How to make delicious gluten-free Pumpkin Fig Coconut granola

Food allergies are serious—but food shouldn’t be. That’s the motto of Heather Christo, a chef and allergy-free lifestyle expert. Christo, who is a graduate of Le cordon bleu, has two daughters with severe food allergies (and suffers from food allergies and intolerances herself), so she’s become passionate about creating delicious allergy-free recipes that she and her entire family can safely enjoy.

In addition to featuring a wide variety of mouthwatering allergy-free recipes online (if you aren’t hungry after eyeing up her collections of scrumptious popcorn recipes, satisfying hangover breakfasts, amazing gluten-free pasta dishes, and more, then you’re probably just not human!), Christo also has a new cookbook, Pure Delicious, in the pipeline. Pure Delicious features 200 allergy-free recipes that are free from gluten, dairy, soy, egg, tree nuts, peanuts, shellfish, and cane sugar. The cookbook will be released in April 2016 and is available for pre-order at Amazon and many other book retailers.

In the meantime, while you’re waiting to get your gluten-free hands on Pure Delicious, why not whet your appetite with a healthy, tasty recipe that’s super-easy to make? Christo’s Pumpkin Fig Coconut Granola recipe is gluten-free and vegan. It makes a great afternoon snack, or turn it into a balanced breakfast by combining a serving of the granola with a serving of plain Greek yogurt!

Pumpkin Fig Coconut Granola (Gluten Free and Vegan)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves 6 (Serving size = 1 cup)


  • 5 cups gluten free rolled oats
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 ½ teaspoons kosher salt
  • 1 cup pumpkin puree
  • ½ cup pure maple syrup
  • ½ cup coconut oil, melted
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 cup unsweetened shredded coconut
  • 1 cup dried figs, thinly sliced
  • ½ cup toasted pumpkin seeds


  1. Preheat the oven to 325 degrees and prepare a sheet pan with parchment paper.
  2. In a large bowl combine the oats, brown sugar, cinnamon, nutmeg and kosher salt.
  3. Add the pumpkin puree, maple syrup, melted oil and vanilla and toss everything to coat the oats well.
  4. Spread the granola out on the prepared sheet pan. Bake at 325 degrees for 20 minutes.
  5. Remove from the oven and stir with a spatula. Put the granola back in the oven and bake for another 30 minutes. Remove and sprinkle the coconut, figs and seeds over the granola and lightly mix in with a spatula. Bake for 5 more minutes and then take out and let cool before breaking the granola into chunks.
  6. Store in an airtight container for up to a few weeks.

Hungry for more? Find additional allergy-free tips and recipes at


Leave a Reply