Mango Coconut Granola
Crispy, perfectly sweet, nutty. Adding the tropical twists to the granola give you summer in a bowl1 super & quick!
What you will need
- 50 g rolled oats
- 50 g puffed quinoa
- 30 g sliced almonds
- 20 g chia seeds
- 30 g coconut oil
- 30 g almond butter
- 60 g maple syrup
- 50 g dried mango
- 30 g coconut shreds
- some sea salt
- a little coconut sugar
How to
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Place the coconut oil, the almond butter and the syrup in a pan and heat it up until molten. Stir concstantly so nothing burns and everything is well combined.
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In the meantime combine the rolled oats, puffed quinoa, sliced almonds and chia seeds in a bowl along with the sea salt. Pour the liquid mixture over and combine it well. Spread it on a baking tray and sprinkle with some extra coconut sugar. Bake for 12-15 minutes at 180°C.
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In the meatime cut the dried mango into small chunks. Once the granola is done baking take it out of the oven and mix the dried mango and coconut in. Let it cool completely before transfering to a storage box or glas.
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Serve with fresh fruit and/or yoghurt or milk! Enjoy!
Notes
Substitutions:
Rolled oats = other rolled grains like spelt for example
Puffed Quinoa = puffed rice or even popcorn (but without butter or salt, just the pure one)
Sliced almonds = any other nut or seed. Instead of cool
Dried mango = other dried fruit like cranberry or raisins
Coconut Oil = neutral tasting oil
Maple syrup = honey, agave, coconut nectar
Coconut sugar = leave it out/ brown sugar
Chia seeds = flax seeds/ leave it out