Easy Homemade Coconut and Mango Granola Recipe

Making your own Coconut and Mango Granola Recipe is surprisingly simple, and the flavor is even better than store-bought!

What Is Coconut and Mango Granola Recipe?

Coconut and Mango Granola Recipe, with its tropical flavors of sweet mango and woodsy, nutty coconut, is the perfect granola for summer. Granola can be easily made from scratch, so you shouldn’t ever repurchase store-bought!

What Does Coconut and Mango Granola Recipe Taste Like?

The ingredients of the Coconut and Mango Granola Recipe determine its flavor profile completely. A hint of vanilla enhances the flavor, roasted almonds add a salty-savory layer that balances the pleasantness of the sweet ingredients.

Why You’ll Love Coconut and Mango Granola Recipe?

This crunchy, crispy Coconut and Mango Granola Recipe will captivate your taste senses in no time! Baked with loads of oats, coconut oil, honey, spices, it’s the perfect breakfast to prepare in advance!
The quickest and easiest breakfast ever. You get the freshness of the coconut, some lovely chewy dried fruits, and the ideal crunch. An exotic take on your traditional breakfast!

What Is The Best Coconut and Mango Granola Recipe?

The Best Coconut and Mango Granola Recipe is a delightful snack at any time of day, the tropical flavors of coconut and mango make for a delightful breakfast on chilly winter mornings!

Ingredients Required For Coconut and Mango Granola Recipe

The key ingredients of Coconut and Mango Granola Recipe include old-fashioned rolls oats, sweetened coconut flakes, slivered almonds, pecan halves, brown sugar, sea salt, coconut oil, maple syrup, honey, vanilla extract, and dried mango.

How To Make Coconut and Mango Granola Recipe?

Assemble the components. Preheat the oven to 325 degrees.
Mix together rolled oats, coconut flakes, pecan halves, slivered almonds, brown sugar, and sea salt.
In a small pot, add the honey, maple syrup, and coconut oil; heat until heated through.
For one to two minutes, stir the mixture continually until it’s well combined.
After turning off the heat, slowly whisk in the vanilla essence.
Carefully pour the boiling syrup mixture over the rolled oat and almond mixture.
Stir gently, being careful to fully coat the nut and oat mixture.
Reduce the oven temperature to 300 degrees and bake the granola for another 5-10 minutes.
Remove the baking sheet from the oven and set it on a wire cooling rack.
Sprinkle the dried mango chunks evenly over the cooled granola.
Allow the granola to cool fully on the baking sheet. Remain still.
Once completely chilled, granola can be broken into desired-sized chunks or smaller bits.

How To Serve Coconut and Mango Granola Recipe?

Coconut and Mango Granola can be added to ice cream, milkshakes, or handmade sweets as a topping. It’s a wonderfully healthy option for a sweet treat at the end of the day.

What To Serve With Coconut and Mango Granola Recipe?

Milk: Granola can be enjoyed in a bowl with your preferred milk, much like breakfast cereal. This is one of the easiest ways to eat it. Serve it with almond milk, soy milk, or oat milk, or with dairy-free milk.
Yogurt: Prepare a bowl of your own with oats for crunch and some fruit.

Coconut and Mango Granola Recipe Variations

You can use whatever items you choose to use in your granola. Here are a few variations:

Top the granola layers with toasted coconut. A match made in heaven is between mangos and coconuts!
Instead of granola, try using Biscoff or crispy cookies. Use a rolling pin or hammer to crush cookies that are in a plastic bag. To provide a little texture, keep some larger biscuit chunks.
Sliced bananas or chopped macadamia nuts can be added.

Read More: Mary Berry Caraway Seed Cake Recipe

Pro Tips To Make Perfect Coconut and Mango Granola Recipe

Bake the granola just long enough to turn a light golden color on top, following the recipe. Even if it doesn’t seem done yet, as it cools, it will get crisper.
Press the granola into the pan with a spatula if it is clumpy. Bake, stirring halfway through, for 20 minutes. Cook, stirring occasionally, for approximately 20 minutes in total. When the nuts are toasted and the granola turns golden brown, it’s done.

How To Store Leftover Coconut and Mango Granola Recipe?

The quality and flavor of leftover Coconut and Mango Granola Recipe will last for three months if stored in the freezer. You can monitor its freshness by writing the date of manufacture on the container.

Coconut and Mango Granola Recipe

Coconut and Mango Granola Ingredients

Coconut and Mango Granola Recipe Instructions

Step 1: Gather the ingredients. Set the oven’s temperature to 325. Place parchment paper along the bottom of a baking sheet.

Step 2: Rolled oats, coconut flakes, pecan halves, slivered almonds, brown sugar, and sea salt should all be combined in a big bowl.

Step 3: Honey, maple syrup, and coconut oil should all be combined in a small pot and heated to medium.

Step 4: Mix the mixture continuously for one to two minutes until it’s well blended and slightly bubbling.

Step 5: Take off the heat and carefully whisk in the vanilla extract. Pour the boiling syrup mixture over the mixture of rolled oats and almonds with caution.

Step 6: Gently stir, being careful to coat the combination of nuts and oats completely.

Step 7: Bake for fifteen minutes. Keep still. To guarantee that the edges are evenly browned, turn the sheet 180 degrees.

Step 8: Bake the granola for a further five to ten minutes, or until the center is just golden brown and the edges are a deep golden brown, after lowering the oven temperature to 300 degrees.

Step 9: Take out of the oven and place the baking sheet on a cooling wire rack. Keep still. Evenly scatter the dried mango chunks on top of the granola that has cooled.

Step 10: Leave the granola on the baking sheet to cool completely. Keep still.

Step 11: Granola can be broken into desired-sized chunks or smaller bits when it has fully coded.

Coconut and Mango Granola Recipe Nutrition Facts

NOTES

Nutrition values are an estimate only.

DID YOU MAKE THIS RECIPE?

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Frequently Asked Questions

How Could Granola Be Made Less Sticky?

Stirring the granola during baking is necessary to provide uniform toasting. However, just let it be halfway through the entire baking time. The components finally cling to one another and form those oh-so-desirable clusters when the sugars caramelize. Don’t stir; this will break up the clumps.

Why Doesn't My Granola Harden?

Make sure all the ingredients have enough room to toast by cooking the granola on low heat and stirring it at least once to get a crunchy texture. Lower cooking temperature helps the nuts and oats to roast without burning and become completely dry for a crispy texture.

Why Isn't The Granola I Made At Home Crunchy?

Higher heat can burn nuts, seeds, and coconut before the mixture has a chance to completely dry out and crisp up. To assist your mixture brown evenly, stay with a low temperature, watch it, and stir it occasionally.

Conclusion

This Coconut and Mango Granola Recipe is the perfect solution if you’re trying to shake things up for breakfast. You will undoubtedly come to love this breakfast. Made with coconut, fruit, almonds, and tropical spices, it will make you feel as though you’ve been transported to a tropical getaway.

NICE TO MEET YOU!

Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!