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50 Minutes


10 Servings




As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.

With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances.

More importantly, I began to ensure to always have a protein focused meals in order to keep my blood sugar stable throughout the day. As you may know from my other posts, I am an avid runner, and prefer to run in the mornings. I love to end my runs with a protein and fiber packed meal to get me ready for the work day.

One of my favorite post run meals would either be this sweet potato hash with eggs, or a protein smoothie bowl with all the toppings- especially a low sugar granola. With the fall season approaching and my morning runs getting colder and colder, I was itching for something that brought all the warm and cozy flavors. This granola certainly stood up to those expectations.


  • 5 cups gluten free rolled oats

  • 1 cup coconut 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 extract

  • 1 cup unsweetened shredded coconut

  • 1 cup dried figs, thinly sliced

  • ½ cup toasted pumpkin seeds


Coconut Sugar: Feel free to substitute the coconut sugar with your favorite sugar substitute.


  1. Preheat Oven: Preheat the oven to 325 degrees and prepare a sheet pan with parchment paper.

  2. Combine the Dry Ingredients: In a large bowl combine the oats, coconut sugar, cinnamon, nutmeg and kosher salt.

3.Combine the Wet Ingredients: Add the pumpkin puree, maple syrup, melted oil and vanilla and toss everything to coat the oats well.

4..Bake the Granola: Spread the granola out on the prepared sheet pan. Bake at 325 degrees for 20 minutes.

5.Add the Seeds, Figs and Shredded Coconut: 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.Let cool &Enjoy: Store in an airtight container for up to a few weeks.


What ingredients can I substitute?
Though this recipe is spared from refined sugar, we do use coconut sugar. Feel free to substitute the coconut sugar with your favor sugar substitute.


Proper storage is essential to maintain the freshness and quality of homemade granola. Here are some general guidelines:
  1. Cool Completely: Allow your homemade granola to cool completely before storing it. This helps prevent condensation inside the storage container, which can lead to a loss of crispiness.

  2. Airtight Container: Store the granola in an airtight container to prevent exposure to air, which can make it go stale faster. A glass jar or a plastic container with a tight-sealing lid works well. These are my favorite storage containers for storing granola.

  3. Dry and Cool Location: Store the granola in a dry, cool place. Avoid areas with direct sunlight or high humidity, as these conditions can cause the granola to become soggy or lose its crunchiness.

  4. Avoid Refrigeration: It's generally not necessary to refrigerate granola, as the cold and humidity can lead to moisture absorption, affecting the texture and taste. However, if your granola contains perishable ingredients like fresh fruit, follow specific storage guidelines for those ingredients.

  5. Check for Freshness: Periodically check the granola for freshness. If you notice any signs of spoilage, such as an off smell or changes in color and texture, it's best to discard it.

  6. Use within a Reasonable Time Frame: While homemade granola doesn't have a specific expiration date, it's best when consumed within a reasonable time frame to ensure optimal taste and texture. The shelf life can vary depending on the ingredients used, but in general, try to consume it within a few weeks to a couple of months.

Following these storage guidelines can help prolong the shelf life of your homemade granola and ensure that it stays delicious over time.