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
- Preheat oven to 250 degrees Fahrenheit
- Heat honey and oil in small saucepan over low heat until well combined
- Mix oats, seeds and nuts in a large bowl
- Pour honey mixture over oats and seeds, mix well
- Spread onto two cookie sheets
- Bake for 45 minutes, taking it out and tossing the mixture after 20 minutes
- While the granola baking, cut the mango into bite sized pieces with kitchen scissors