Breakfast, Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Mango Cashew Coconut Granola

October 17, 2014

We are leaving this morning to visit my family in Des Moines…. I come bearing granola. 

My cousin just had her second baby and I’m dying to wrap my arms around that little bundle so we are making what should be an 8 hour drive (but takes 10 with the kids) to see that little guy and also share some granola with his adorable sister.


Whenever I visit family everyone makes their requests and I try to come through. This time around the car will be bearing a cooler packed with an apple pie for my dad, caramel apple butter for my aunt, and my cousin didn’t request it but she has mentioned on several occasions that they plow through boxes of granola like nobody’s business, so how could I not make her some homemade?

As far as I’m concerned granola is about the best thing for a nursing mom. It is a little sweet, crunchy, chewy, and easy to eat straight out of the bag with one arm. I added chia seeds because the internet tells us that they are really good for you and are high in Omega 3s, protein, and calcium which are all helpful for tired mothers of newborns and really anyone.

I also used my new, favorite dried fruit—this ultra-chewy dried young coconut that is lightly sweetened and comes snacktastic in long strips. If you are existing on a granola diet (which most new moms are) some really good dried coconut can add healthy fats and nutty flavor. If you can’t find the larger strips, regular sweetened coconut will work just fine.

Check out my Instagram for updates on all our family fun. There will be lots of baby shots if your into that kind of thing. Happy Friday Party People! XO

Mango Cashew Coconut Granola

Yield: 8 Cups

Ingredients

  • 3 cups old fashioned rolled oats
  • 2 cups roughy chopped lightly salted and roasted cashews
  • 1/3 cup chia seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1/3 cup honey
  • 1/4 cup extra virgin coconut oil, melted
  • 2 teaspoons vanilla extract
  • 2 cups sweetened coconut, chopped if large
  • 1 cup chopped dried mango

Instructions

  1. Heat oven to 325°F.
  2. Combine oats, cashews, chia seeds, salt, and ginger in a large bowl.
  3. Combine honey, coconut oil, and vanilla in a separate medium bowl and whisk until smooth. Pour wet mixture over dry mixture and toss until evenly moistened.
  4. Spread onto a parchment lined baking sheet and bake until toasted and golden, about 25-30 minutes, stirring halfway through. Let cool, undisturbed, then mix in dried fruit.
  5. Granola keeps in an airtight container for up to 2 weeks.
http://www.holajalapeno.com/2014/10/mango-cashew-coconut-granola.html

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