I’ve said it before and I’ll say it again, granola is the most perfect snack in the world, hands down. This granola in particular has been my life saver this summer (along with these Sesame Anise Granola Bars.
I prepared three batches prior to departing on my lengthy road trip to the Yukon, and after approximately two weeks, the granola no longer existed. I give partial credit to my inability to properly plan meals for 48 hours in advance while on the road. There were several occasions when the cooler was empty and there was no sign of civilization for a few 100 kms, and this was the only edible thing in sight. So, to avoid converting to cannibalism, I would say, “thanks Past Nicole”, and toss handfuls of the sweet, crunchy granola down my gullet.
One of my favorite aspects of this granola is the incorporation of fresh mango. Not only does it provide a natural sweetness to the recipe, but it gives you a taste of the fruit in every bite. It just seemed like a no-brainer to opt for fresh over dried mango. Mango in every bite, or a piece of dried mango every four or five bites. Hmmmm.
I used banana that I dried in my dehydrator for this recipe and left them a bit on the chewy side. If you’d rather not make your own or can’t find any dried banana, they can easily be replaced with raisins, apricots, pineapple or any dried fruit. Pineapple is nice is you want to keep with the tropical theme.
If you’re a mango lover, check out these other recipes where mangoes are the star of the show: Mango Banana Smoothie, Mango Avocado Salasa, Jerk Tofu Tacos with Shredded Tofu, Banana Mango Smoothie Bowl
- 2 cups Large Flake Oats use GF if necessary
- ⅔ cup unsweetened Coconut Flakes
- ½ cup Coconut Sugar
- ½ cup Dried Banana*
- ⅓ cup Raw Cashews
- 1 ripe Mango about ¾ cup when diced
- ⅓ cup Coconut Oil
- ⅓ cup Cashew Butter or almond butter
- 1 tsp Pure Vanilla Extract
- ½ tsp Sea Salt
Heat oven to 350°F, and line a baking sheet with parchment paper.
Combine oats, coconut flakes, coconut sugar, cashews and salt in a large mixing bowl.
Peel mango, place flesh in the food processor, and discard skin and pit. Add coconut oil, cashew butter, and vanilla and blend until smooth. Pour wet ingredients into the bowl and mix thoroughly.
Spread evenly onto lined baking sheet and bake for 25-30 minutes or until golden. Remove from oven, let cool and mix in dried banana. Store in a sealed container.
*can substitute dried apricots or raisins