Mango Granola
Snacks
Ingredients:
- 240 g (3 cups) rolled oats
- 1 cup chopped dried mango (unsweetened)
- ½ cup chopped nuts (e.g., almonds, cashews, or pistachios)
- 80 ml (⅓ cup) maple syrup
- 60 ml (¼ cup) neutral oil
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Equipments:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Spatula
Features:
Soy-Free
Gluten-Free
Meal Prep Friendly
Refined Sugar-Free
Nutrition:
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Instructions:
- Preheat and Prep
Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper. - Combine Dry Ingredients
In a large bowl, combine 240 g (3 cups) rolled oats, 1 cup chopped dried mango, and ½ cup chopped nuts. - Mix Wet Ingredients
In a small saucepan, warm 80 ml (⅓ cup) maple syrup and 60 ml (¼ cup) neutral oil over low heat until combined. Stir in 1 tsp vanilla extract, ½ tsp ground cinnamon, and ¼ tsp salt. - Combine and Spread
Pour the wet mixture over the dry ingredients and toss until evenly coated. Spread onto the prepared baking sheet in an even layer. - Bake
Bake for 25–30 minutes, stirring once halfway through, until golden and fragrant. - Cool and Store
Allow to cool completely on the tray before breaking into clusters. Store in an airtight container for up to 2 weeks.
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.
Mango Granola
Ingredients:
- 240 g (3 cups) rolled oats
- 1 cup chopped dried mango (unsweetened)
- ½ cup chopped nuts (e.g., almonds, cashews, or pistachios)
- 80 ml (⅓ cup) maple syrup
- 60 ml (¼ cup) neutral oil
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Equipments:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Spatula
Features:
Instructions:
- Preheat and Prep
Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper. - Combine Dry Ingredients
In a large bowl, combine 240 g (3 cups) rolled oats, 1 cup chopped dried mango, and ½ cup chopped nuts. - Mix Wet Ingredients
In a small saucepan, warm 80 ml (⅓ cup) maple syrup and 60 ml (¼ cup) neutral oil over low heat until combined. Stir in 1 tsp vanilla extract, ½ tsp ground cinnamon, and ¼ tsp salt. - Combine and Spread
Pour the wet mixture over the dry ingredients and toss until evenly coated. Spread onto the prepared baking sheet in an even layer. - Bake
Bake for 25–30 minutes, stirring once halfway through, until golden and fragrant. - Cool and Store
Allow to cool completely on the tray before breaking into clusters. Store in an airtight container for up to 2 weeks.
