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Mango Ginger Granola

Mango Ginger Granola

Mango Ginger Granola

Crunchy, spicy and sweetened with honey, Mango Ginger Granola is the current granola indulgence.

My blender broke, we were blending hot things in it and said not to. We broke it, so I am waiting for a replacement blade to arrive in by fed ex. 

My stand in breakfast is granola, I ate all the chocolate, molasses, coconut granola, so I am making more. I love mango and ginger and miss it in my morning smoothie routine so we started with that.

I had frozen mango that had defrosted while traveling in the fridge to use up, that set the tone for what style it was going to be. All the extra mango juice was sticky and sweet, so perfect to add into a granola mix.

We used honey and organic cane sugar as our sweeteners. Sorry vegan subscribers, I like honey; I like bees too.

It’s a simple thing granola, but it’s so easy to make it not work. It’s got to be sticky so you have groups up and gets crunchy when baked.

Granola requires a little bit of fat to make the mix not dry out too much while baking and we used coconut oil for that.

I have one issue with granola, its such a tasty and simple snack! It literally barely makes it off the cookie sheet cooled. My family (maybe me too) walks past it, grazing on hot granola, ouching when they burn their mouths. Which, by the way, is not a deterrent. It gets snacked on and doesn’t last. Truly, I am glad they love it! 

Mango Ginger Granola

As an aside, I am regretting not snapping a photo while I was making the granola. The top of my Himalayan pink salt grinder fell off over the bowl and spilled pink salt crystals around the outside of the bowl. I picked it all out and separated the salt from oat flakes and continued on. However, that would have been an amazing picture for my baking fails page! I’m sorry I forgot to document my mess!

Mango Ginger Granola

Crunchy, spicy and sweetened with honey, Mango Ginger Granola
Prep Time10 mins
Cook Time45 mins
Course: Breakfast
Keyword: coconut, ginger, granola, mango
Servings: 4 cups

Equipment

  • cookie sheet
  • large spoon
  • measuring cups
  • measuring spoons
  • large bowl

Ingredients

  • 1 ½ cup quick oats, gluten free
  • 1 ½ cup rolled oats, gluten free
  • ½ cup coconut flakes, raw
  • 1 cup mango pieces, defrosted with juice
  • 2 tsp ginger, ground
  • ½ tsp cinnamon
  • 1 tsp salt
  • cup organic cane sugar
  • ¾ cup honey,
  • 3 tbsp coconut oil, extra virgin

Instructions

  • Preheat oven to 300 F
  • Add all ingredients, except sugar honey and oil into a large bowl
    Stir to combine
  • Mix oil into large bowl and combine thoroughly
    Mix sugar into bowl and pour honey evenly into large bowl and combine thoroughly
  • Pour granola onto cookie sheet and spread evenly.
    Mango Ginger Granola
  • Bake 20 minutes, stir, bake 10 minutes, stir, bake 10 minutes, stir,
    Mango Ginger Granola
  • Granola is finished when evenly pale to golden brown and sticking together in groups
  • Cool completely and store in fridge (just in case the mango didn't dehydrate fully in oven)

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