When I saw this granola recipe from Food & Wine, I knew I had to try it. My kids are crazy about mango!
This is super simple and really delicious. Since it’s nut-free, it not only makes a great breakfast, but you can send it to school in lunch or as a snack! Making granola is a great way to avoid boxed cereals and the unwanted ingredients they usually contain.
My kids all gave this recipe a double-thumbs-up, and even my husband went back for seconds. This will definitely be in the permanent granola rotation. Thanks Food & Wine!
Since we know we love it, next time I will make a double batch like I usually do when I make granola. It lasts a long time when stored properly.
- 3 cups rolled oats (I like Trader Joe’s gluten-free)
- 1/4 cup chia seeds
- 1 cup shredded unsweetened coconut (I only had 1/2 cup left and it was perfect for me)
- 3/4 teaspoon sea salt
- 1/4 cup plus 2 tablespoons organic raw honey (I find this at Trader Joe’s too. Next time I will try a little less honey.)
- 3 tablespoons coconut oil
- 1/2 teaspoon vanilla
- 1 tablespoon grated lemon zest
- 1 cup dried mango, chopped (You guessed it, I buy the Trader Joe’s Just Mango.)
Preheat the oven to 325 degrees.
Line one large baking sheet with parchment paper.
Combine oil and honey in a small saucepan over low heat until it begins to simmer.
Remove from heat and add the vanilla and lemon zest.
Combine oats, chia seeds, shredded coconut and sea salt in a large mixing bowl.
Pour the warm honey mixture over the dry ingredients and mix well.
Spread into an even layer on the baking sheet.
Bake 10 minutes.
Remove from oven and stir.
Continue baking for additional 15-20 minutes, stirring every 5 minutes, until golden brown.
While the granola is still hot, stir in the chopped mango.
The granola will get crispy as it cools.
Store in glass containers. I love to use mason jars.