Active time: 10 minutes Total time: 30 minutes
Making your own granola is much better for you than boxed versions, which can be loaded with fat and sugar. Lightly sweetened with apple juice concentrate and maple syrup and packed with 12 grams of protein per serving, it’s delicious sprinkled over yogurt or fresh fruit. Freeze-dried mangos, not to be confused with dense, dried mango, are light and easily crushed. They add a sunny tropical flavor to this recipe. Look for freeze-dried fruit in bags where trail mix and energy bars are sold.
Homemade Tropical Granola
- 2 1/2 cups (248g) rolled oats
- 1/2 cup (68 g) coarsely chopped raw almonds
- 1/2 cup (66g) raw sunflower seeds
- 1/4 cup (28g) pumpkin seeds
- 3 1/2 tablespoons (28g) whole sesame seeds
- 3 1/2 tablespoons (28g) ground flaxseeds
- 1 teaspoon cinnamon
- 1/3 cup 100% apple juice concentrate, defrosted
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (20g) freeze-dried mango pieces, smashed into a coarse powder
- 1 cup (40g) unsweetened coconut chips
Preheat oven to 325°F (162°C) and line a large baking sheet with parchment paper. Combine the oats, nuts, seeds and cinnamon in a large bowl.
In a large measuring cup, combine the juice concentrate, coconut oil, maple syrup and vanilla and whisk until incorporated. Pour over the oat mixture and stir until thoroughly coated. Spread in an even layer on the prepared pan and bake, stirring once, until golden brown, 20 minutes. Remove from the oven, add the mango and coconut, and stir to combine.
Cool completely. Store in an airtight container at room temperature for up to 2 weeks.
Serves: 14 | Serving Size: 6 1/2 tablespoons
Nutrition (per serving): Calories: 288; Total Fat: 15.4g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 6mg; Carbohydrate: 27g; Dietary Fiber: 5g; Sugar: 5g; Protein: 12g