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.Print
Nonstick cooking spray, for perparing the pan
2 cups old fashioned rolled oats
½ cup vegetable oil
½ cup honey
½ cup shredded coconut flakes
½ teaspoon kosher salt
3-4 ounces dried mango, chopped
Preheat the oven to 350*F. Spray a sheet pan evenly with cooking spray, or line it with parchment paper.
In a large bowl, stir together the oats, vegetable oil, honey, coconut, and salt until evenly coated. Spread the granola evenly on a sheet pan, taking care that the coconut is evenly distributed on the pan.
Bake for 10-12 minutes.
Remove the pan from the oven and stir the granola with a flat-edged or wooden spoon.
Bake another 10-12 minutes more, until the granola has turned a golden brown.
Remove the pan from the oven and add the mango, stirring to incorporate evenly. Let cool.
Using a wooden spoon, break up the cooled granola. Store in a cool, dark place in a tightly covered container for up to 2 weeks.