Mango Granola
Snacks
Breakfast
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
- 4.3 g (1 tsp) vanilla extract
- 1.3 g (½ tsp) ground cinnamon
- 1.5 g (¼ tsp) salt
Equipments:
Features:
Soy-Free
Gluten-Free
Meal Prep Friendly
Refined Sugar-Free
Nutrition:
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Add the dried mango after toasting the oats, not before — dried fruit burns quickly in the oven and turns bitter if baked the whole time.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rolled oats adds hearty texture and a subtle nuttiness. The maple syrup brings natural sweetness with a hint of caramel depth. The neutral oil keeps the fat neutral so the other ingredients can shine. The vanilla extract rounds out the sweetness with warm, aromatic depth.
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
- 4.3 g (1 tsp) vanilla extract
- 1.3 g (½ tsp) ground cinnamon
- 1.5 g (¼ tsp) salt
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rolled oats adds hearty texture and a subtle nuttiness. The maple syrup brings natural sweetness with a hint of caramel depth. The neutral oil keeps the fat neutral so the other ingredients can shine. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Add the dried mango after toasting the oats, not before — dried fruit burns quickly in the oven and turns bitter if baked the whole time.
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.
