Tropical Mango Granola

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.

Tropical Mango Granola

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.

Tropical Mango Granola

Tropical Mango Gnanola

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

Tropical Mango Granola
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 cups Large Flake Oats (use GF if necessary)
  2. ⅔ cup unsweetened Coconut Flakes
  3. ½ cup Coconut Sugar
  4. ½ cup Dried Banana*
  5. ⅓ cup Raw Cashews
  6. 1 ripe Mango (about ¾ cup when diced)
  7. ⅓ cup Coconut Oil
  8. ⅓ cup Cashew Butter (or almond butter)
  9. 1 tsp Pure Vanilla Extract
  10. ½ tsp Sea Salt
Instructions
  1. Heat oven to 350°F, and line a baking sheet with parchment paper.
  2. Combine oats, coconut flakes, coconut sugar, cashews and salt in a large mixing bowl.
  3. 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.
  4. 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.
Notes
  1. *can substitute dried apricots or raisins
What She Ate https://whatsheate.com/wordpress/
Perfectly sweet and crunchy granola with a tropical fruit theme including a fresh mango puree for flavor in every bite. #vegan #glutenfree #recipe

4 thoughts on “Tropical Mango Granola”

    1. Thanks Julie! It keeps really well. I stored it in a sealed bag at room temperature for a few weeks and it stayed dry and crunchy.

  1. Hi Nicole, I love that you used fresh mango, and blending flavors of dried banana is geneous. I love when you used the word gullet. I have not heard that in ages made me laugh. I agree with you on the granola being the perfect snack add in all those srumptious textures and flavors and I think I would not have made it even 20 km before my hand would be tossing bunches into my gullet. Oh ya wow road trip to the Yukon, you are a brave soul!.
    Great Post!
    Happy weekend to yopu.
    Loreto@sugarlovespices

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