Tropical Granola with Dried Mango
A bright, spiced granola featuring buttery macadamias and chewy mango
Why This Recipe Works
Swapping a portion of oats for shredded coconut creates a lighter, crispier texture that heightens the tropical profile. The pairing of ground ginger and fresh nutmeg provides a sophisticated warmth that balances the sweetness of the dried fruit.
Instructions
Adjust an oven rack to the middle position and heat the oven to 325°F.
Whisk the maple syrup, oil, vanilla, ginger, nutmeg, and salt in a large bowl until the mixture is cohesive.
Add the oats, coconut, and macadamias to the syrup mixture and stir with a large rubber spatula until every flake is evenly coated.
Spread the mixture onto a large rimmed baking sheet in an even layer. Bake until the granola is golden brown and smells toasted, about 40 to 45 minutes, stirring every 15 minutes to ensure it browns uniformly.
Place the baking sheet on a wire rack and let the granola cool completely. It will still feel a bit soft when hot, but it will crisp up into crunchy clusters as it reaches room temperature.
Stir in the dried mango once the granola is cold. Serve over yogurt or with cold milk.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 2 weeks.
Can I make this ahead of time?
Granola can be made up to 1 week in advance and stored in an airtight container at room temperature. Add the dried mango just before serving to maintain its texture.
