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Mango Granola
Breakfasts
What You’ll Need:
🌾 3 cups rolled oats
🥭 1 cup chopped dried mango (unsweetened)
🥜 1/2 cup chopped nuts (e.g., almonds, cashews, or pistachios)
🍁 1/3 cup maple syrup
🛢️ 1/4 cup neutral oil (oil-free)
🌼 1 tsp vanilla extract
🧂 1/2 tsp ground cinnamon
🧂 1/4 tsp salt
Features:
🍭 Refined Sugar-Free
🛢️ Oil-Free
🫘 Soy-Free
Nutrition:
Servings
1
Calories
230
Carbohydrates
28 g
Fat
11 g
Fiber
3 g
Protein
4 g
Monounsaturated
3 g
Polyunsaturated
2 g
Saturated
5 g
Trans
0 g
Vitamin A
15 mg
Vitamin C
1 mg
Calcium
20 mg
Iron
1 mg
Potassium
140 mg
Cholesterol
0 mg
Sodium
55 mg
Sugar
12 g
*Nutrition information is a rough estimate.
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How You’ll Make It
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, mix oats, coconut, nuts, seeds, cinnamon, and salt.
- In a small saucepan, warm the honey (or maple syrup) and coconut oil until melted. Stir in vanilla.
- Pour wet mixture over the dry ingredients and toss to coat evenly.
- Spread mixture onto the prepared baking sheet in an even layer.
- Bake for 20–25 minutes, stirring halfway through, until golden and fragrant.
- Let cool completely. Stir in the dried mango pieces once the granola is cool.
- Store in an airtight container for up to 2 weeks (or longer in the fridge).
Substituttions
Mango Granola
Servings
10 (about 5 cups)
Prep Time
10 min
Cook Time
25 min
Ingredients:
🌾 3 cups rolled oats
🥭 1 cup chopped dried mango (unsweetened)
🥜 1/2 cup chopped nuts (e.g., almonds, cashews, or pistachios)
🍁 1/3 cup maple syrup
🛢️ 1/4 cup neutral oil (oil-free)
🌼 1 tsp vanilla extract
🧂 1/2 tsp ground cinnamon
🧂 1/4 tsp salt
Features:
🍭 Refined Sugar-Free
🛢️ Oil-Free
🫘 Soy-Free
Instructions:
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, mix oats, coconut, nuts, seeds, cinnamon, and salt.
- In a small saucepan, warm the honey (or maple syrup) and coconut oil until melted. Stir in vanilla.
- Pour wet mixture over the dry ingredients and toss to coat evenly.
- Spread mixture onto the prepared baking sheet in an even layer.
- Bake for 20–25 minutes, stirring halfway through, until golden and fragrant.
- Let cool completely. Stir in the dried mango pieces once the granola is cool.
- Store in an airtight container for up to 2 weeks (or longer in the fridge).
