I make a big batch of granola about twice a month, as it’s one of our favorite quick breakfasts (and snacks!). This recipe for mango and coconut granola is from my new cookbook, The Healthy Sheet Pan Cookbook, available from Rockridge Press!
I love the tropical flavors in this simple granola, as well as it’s literally is only 5 ingredients and takes a total of 20 minutes to make.
We usually drink regular old cow’s milk in our house, as that’s what my kids prefer, but I personally love this granola with a big splash of unsweetened almond milk. It adds way better flavor that, in my opinion, allows the mango and shredded coconut to really sing!
If you like your granola a little less sweet, then decrease the honey and oil in this recipe top ⅓ cup each instead of ½.