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.
Sheet Pan Mango Coconut Granola
Equipment
Ingredients
- Nonstick cooking spray for preparing 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
Instructions
Make From Fresh:
- 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 4 weeks.
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