Easy Coconut Mango Granola
Homemade granola is surprisingly easy to make and tastes even better than store-bought. The tropical flavors of coconut and mango are a nice treat for breakfast on those cold, winter mornings or as a tasty snack for any time of day!
Directions
1. Gather ingredients. Preheat oven to 325 degrees. Line the bottom of a baking sheet with parchment paper.
2. In a large bowl, combine rolled oats, coconut flakes, slivered almonds, pecan halves, brown sugar, and sea salt. Stir with a wooden spoon to combine. Set aside.
3. In a small saucepan over medium heat, combine coconut oil, maple syrup, and honey.
4. Whisk continually 1-2 minutes until mixture is fully combined and just bubbling.
5. Remove from heat and add vanilla extract, whisking to fully incorporate.
6. Carefully pour hot syrup mixture over rolled oats and nuts mixture.
7. Stir gently, making sure to fully coat oats and nuts mixture.
8. Spread onto parchment-lined baking sheet, creating an even layer. Mixture may not reach to the edges of the baking sheet and that is okay. To ensure even baking, be sure not to leave any empty spaces in the middle of the mixture.
9. Bake for 15 minutes. Do not stir. Rotate the sheet 180 degrees to ensure even browning on all edges. Reduce oven temp to 300 degrees and continue baking for 5-10 more minutes or until granola edges are a deep golden brown and center is just golden brown. You may need to watch it carefully during these last few minutes to prevent overbaking and/or burning.
10. Remove from oven and set baking sheet on a wire rack to cool. Do not stir. Sprinkle the dried mango pieces evenly over the cooling granola. Allow the granola to cool completely in the baking sheet. Do not stir.
11. Once granola has completely cooled, break into chunks or smaller pieces as desired.
Easy Coconut Mango Granola
ingredients:
- 1 1/2 cup old-fashioned rolls oats
- 3/4 cup sweetened coconut flakes
- 1/2 cup slivered almonds
- 1/2 cup pecan halves
- 1 tablespoon brown sugar
- 1/8 teaspoon sea salt
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 cup dried mango, diced
instructions:
How to cook Easy Coconut Mango Granola
- Gather ingredients. Preheat oven to 325 degrees. Line the bottom of a baking sheet with parchment paper.
- In a large bowl, combine rolled oats, coconut flakes, slivered almonds, pecan halves, brown sugar, and sea salt. Stir with a wooden spoon to combine. Set aside.
- In a small saucepan over medium heat, combine coconut oil, maple syrup, and honey.
- Whisk continually 1-2 minutes until mixture is fully combined and just bubbling.
- Remove from heat and add vanilla extract, whisking to fully incorporate.
- Carefully pour hot syrup mixture over rolled oats and nuts mixture.
- Stir gently, making sure to fully coat oats and nuts mixture.
- Spread onto parchment-lined baking sheet, creating an even layer. Mixture may not reach to the edges of the baking sheet and that is okay. To ensure even baking, be sure not to leave any empty spaces in the middle of the mixture.
- Bake for 15 minutes. Do not stir. Rotate the sheet 180 degrees to ensure even browning on all edges. Reduce oven temp to 300 degrees and continue baking for 5-10 more minutes or until granola edges are a deep golden brown and center is just golden brown. You may need to watch it carefully during these last few minutes to prevent overbaking and/or burning.
- Remove from oven and set baking sheet on a wire rack to cool. Do not stir. Sprinkle the dried mango pieces evenly over the cooling granola. Allow the granola to cool completely in the baking sheet. Do not stir.
- Once granola has completely cooled, break into chunks or smaller pieces as desired.
NOTES:
Calories
285.22Fat (grams)
15.67Sat. Fat (grams)
7.07Carbs (grams)
27.90Fiber (grams)
3.06Net carbs
24.84Sugar (grams)
18.48Protein (grams)
3.33Sodium (milligrams)
88.41Cholesterol (grams)
0.00