Crunchy Mango and Brazil Nut Granola
This granola is a real favourite at the moment. Matt and I have been having it for breakfast non-stop, it’s the perfect five minute breakfast. I love making bowls with lots of yoghurt (I got for coconut yoghurt, Matt likes greek yoghurt), then I’ll pour on the granola and add lots of fresh fruit.
Each bite is filled with little chunks of brazil nuts, sweet bites of dried mango, slithers of coconut, crunchy oats and toasted seeds, all sweetened with a blend of ground ginger and maple. You can add any dried fruit though – banana pieces, little bites of apple and freeze fried raspberries are all amazing too. It’s such an easy base recipe that you can then adapt to work for you.
350g of oats
70g of dried mango
80g of brazil nuts
100g of coconut oil or sunflower oil
95g of maple syrup
15g of date syrup
20g of sunflower seeds
30g of coconut shreds
1 teaspoon of ground ginger
Pre-heat the oven to 125 degrees Celsius (fan). Melt the coconut oil, maple syrup and date syrup in a pan over a gentle heat. Roughly chop the brazil nuts, then mix the oats, nuts, sunflower seeds, ground ginger and coconut shreds in a large mixing bowl. Pour over the coconut oil and maple syrup mix and stir well.
Line a baking tray with greaseproof paper and spread the granola mix evenly on-top. Bake in the oven for 35-40 minutes, stirring every 6 minutes so the granola cooks evenly – it should be golden brown by the end of the cooking time.
Remove the tray from the oven and leave the granola to cool. Meanwhile, roughly chop the dried mango. When the granola is cool, mix in the dried mango.