1. Place a rack in lower-middle of oven and heat to 325 degrees. Combine oats, pecans, coconut flakes, and pepitas in a large bowl. In a 2-cup liquid measuring cup, combine maple syrup, both oils, allspice, salt, and ginger. Microwave until coconut oil is melted and mixture is bubbling, 1 1/2 to 2 minutes. Add vanilla and baking soda and whisk with a fork to combine (mixture will bubble).
2. Pour syrup mixture over oat mixture and stir with a rubber spatula until oats are evenly coated. Spread out on a parchment-lined rimmed baking sheet and press firmly into an even layer using a spatula. Bake until oats are evenly browned, 40 to 45 minutes, rotating baking sheet halfway through (do not stir).
3. Transfer baking sheet to a wire rack and let cool completely, at least 30 minutes. Transfer granola to a large bowl and stir in figs. Store granola in an airtight container at room temperature for up to six months.
Source: Hannaford fresh Magazine, January - February, 2019