It’s June and finally starting to warm up here. With the warmer weather we decided to freshen up our granola and make a mango version. This tropical blend of coconut and mango pieces is great with yogurt! Adding in chia seeds, flax, and a little almond butter to keep you fueled. While the girls like finely shredded coconut and I like the bigger flakes we both agree that adding in the mango after baking to keep the chewy texture is the way to go. We use the dried mangos slices, which you can get at Whole Foods in the bulk section or Trader Joe’s and cutting the slices into chunks. It is easiest to them with a kitchen shears if you have one and is a great job for older kids who want to help out in the kitchen. The girls like to enjoy theirs as is just mangos and coconut where I like to add in raw pumpkin seeds and goji berries for a little extra boost, flavor, and color!
My girls like this granola with yogurt, with or without fresh mangos added. I like it with the added pumpkin seeds and goji berries with yogurt (my favorite is So Delicious Vanilla Greek Style Yogurt), sprinkled on top of a green smoothie, plain, or with a little coconut milk. I find I like granola best fresh, within 7 days of making if it ever lasts that long, so we make small batches like this often and switch things up.
Mighty Mango Granola
Makes about 5-6 cups
3 c oats, gluten free
3 TBSP chia seeds
2 TBSP ground flax seed
2 TBSP coconut palm sugar
1/4 c raw agave, or honey (honey for non-vegan)
2 TBSP coconut oil, melted
2 TBSP unsweetened applesauce, room temp or warmed if cold
2 TBSP almond butter, or a light butter such as cashew or sunflower butter not peanut butter (used Nuttzo for one, MaraNatha Almond Butter for the other)
1 tsp pure vanilla extract
1/4 tsp pure almond extract
pinch of sea salt
1/2 c chopped dried mango
1/4-1/3 c coconut flakes or shredded coconut*
Optional addtions of choice such as pumpkin seeds, goji berries, other dried fruit, nuts
*If you want to add coconut before baking to toast it opt for coconut flakes as shredded coconut may will easily burn, or add it in the last 5 minutes.
Preheat oven to 325 degrees. Line large baking sheet with parchment paper. In a large bowl mix together oats and flax seed. In medium mixing bowl mix together melted coconut oil, agave/honey, coconut palm sugar, apple sauce, nut butter, vanilla, almond, and salt. Stir chia seeds into the wet mixture just before adding to the dry mixture. Add wet ingredients into the dry and mix together with rubber spatula until evenly coated. Chia seeds can be added to the dry ingredients but we found they stick to the rest of the granola better when added to the wet JUST before mixing into the dry, but will work either way. Sprinkle with coconut* if you want it toasted and any nuts or seeds you want to add to be toasted. We like to add in the mango pieces after to keep the chewy texture. Spread on prepared baking sheet. Bake 20-25 minutes, stirring half-way. Remove from the oven and stir in mango chunks, coconut if you haven’t added, and any other ingredients you want to add. Store in airtight container, and enjoy within 7 days for best taste. Enjoy!
What is your favorite way to enjoy granola?