Mango Granola

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oats, coconut, nuts, seeds, cinnamon, and salt.
3. In a small saucepan, warm the honey (or maple syrup) and coconut oil until melted. Stir in vanilla.
4. Pour wet mixture over the dry ingredients and toss to coat evenly.
5. Spread mixture onto the prepared baking sheet in an even layer.
6. Bake for 20–25 minutes, stirring halfway through, until golden and fragrant.
7. Let cool completely. Stir in the dried mango pieces once the granola is cool.
8. Store in an airtight container for up to 2 weeks (or longer in the fridge).

Notes:

Add the dried mango after baking, not before. Dried fruit burns easily and should be mixed in once the granola has cooled slightly.

Spread the granola in a thin, even layer for the best crunch. Thick uneven layers steam rather than crisp.

Tips:

Don’t stir the granola during the last 5 minutes of baking — this is when the clusters form. Let it cool completely undisturbed on the pan for the best clumps.

Storage:

Store in an airtight container at room temperature for up to 2 weeks. Freeze for up to 2 months.

Swaps:

Dried mango can be swapped for dried pineapple, papaya, or apricots. Oats can be replaced with puffed quinoa for a lighter texture.