I love to shop for food. Fruits and vegetables. Salt. Wine. Cheese. Meat. If we are travelling and I spy a spice store I will run to it.
This week I was shopping at my local health food store Evergreen. I was about to throw a box of granola in my cart when I glanced at the price, and then the price of a bag of organic rolled oats. Show’s over. Time to try making granola.
One bite of this and I was a convert. Except for the dried mango, I had all the other ingredients in my pantry. Great tossed over plain yogurt. Or eaten by the handful. You could easily swap out the mango for some raisins or any dried fruit you have on hand.
mango coconut almond granola
1 and 1/2 cup rolled oats
½ cup sliced almonds
½ cup unsalted sunflower seeds (optional)
½ cup unsalted pepita seeds (optional)
¾ cup shredded coconut
½ cup coconut oil (melted)
1/4 – 1/2 cup maple syrup (depending on how sweet you prefer)
1 teaspoon cinnamon
Pinch salt + tiny pinch nutmeg
1 cup chopped dried mango
Preheat oven to 300 degrees. Combine all ingredients, except for the mango. Tumble onto parchment paper lined cookie sheet or large glass baking dish. Bake for 30-40 minutes. Stirring every 10 minutes to ensure it browns evenly. In the last 5 minutes add the dried mango. Let granola cool for at least at hour before packaging. The texture crunches up as it cools. Store in airtight container for 10 days or freezes well.