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Tropical Granola


An economical trip to the tropics with coconut and mango, this granola is perfect in a bowl with almond milk or as a topping for fruit salad or oatmeal. It also makes a nice homemade gift paired with a tin of loose tea.
 
Tropical Granola
1 cup whole oats
1 cup quick oats
1/2 cup raw sunflower seeds
1/8 cup sesame seeds
1/2 cup chopped raw unsalted Brazil nuts
3/4 cup unsweetened coconut flakes
1/4 cup honey
1/4 cup safflower oil
4-5 slices dried unsweetened mango

  1. Preheat oven to 250 degrees Fahrenheit
  2. Heat honey and oil in small saucepan over low heat until well combined
  3. Mix oats, seeds and nuts in a large bowl
  4. Pour honey mixture over oats and seeds, mix well
  5. Spread onto two cookie sheets
  6. Bake for 45 minutes, taking it out and tossing the mixture after 20 minutes
  7. While the granola baking, cut the mango into bite sized pieces with kitchen scissors
 Let granola cool completely on baking sheets before adding mango. Granola can be store in an airtight container for up to one week.
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