Nicely sweet with a terrific crunch, this coconut mango granola is lovely over yogurt or simply out of hand.
6 Tbs ground flax meal
1/4 tsp ground ginger
3 Tbs coconut oil
3/4 cup brown sugar
2 tsp vanilla
1/3 cup mango nectar
pinch of salt
1/3 - 1/2 cup chopped dried mango
1/3 cup toasted slivered almonds
1/4 cup toasted coconut (we love Trader Joe's new Roasted Coconut Chips... addicting!)
2 Tbs pepitas
Preheat oven to 325ºF.
Measure the oatmeal, flax meal and ginger into a large bowl. Set aside.
Place a small saucepan on the stove over low heat and add the coconut oil. Heat until warm and melted, then add the brown sugar and vanilla. Stir until mixed and turn the heat off. Add the mango nectar, stirring again to incorporate.
Pour the wet ingredients into the rolled oats and stir until well coated.
Place onto an oiled jelly roll pan, spreading evenly with a spatula. Place in the pre-heated oven. Stir after 15 minutes, making sure to incorporate the edges into the center (the edges will brown faster). Check and stir again after another 7 minutes or so. At this point our granola needed another 4 minutes to become perfectly browned. Keep an eye as the granola will go from nicely browned to perfectly burnt in a flash!
Remove granola from oven when nicely browned and immediately add the dried mango, almonds and pepitas. Give a little stir and allow to cool. Add the coconut and place in a sealed container. I've read that homemade granola will last up to 2 weeks, but ours never stays around that long. Enjoy!
