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–+ servings
granola
Kate Ramos

Mango Cashew Coconut Granola

It is a little sweet, crunchy, chewy, and easy to eat straight out of the bag with one arm.
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Servings: 8 Cups
Ingredients Method

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

Method
 

  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.

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