We call this the ‘tropical granola’ because it’s packed with coconut and mango, and for the glorious smell of toasted coconut that fills the entire house.

There’s ginger and nutmeg too, I put it in every batch of granola I make now – and cardamom or freshly ground black pepper, sometimes when I’m feeling daring.

The dried mango is the unsweetened and unsulfured, I cut them into nice little pieces using a scissors.
Naturally dried mangoes slices (unsweetened and unsulfured), can be found in the bulk section of some grocery stores, or Trader Joe’s.

And when it’s all put together and done, this granola tastes heavenly, smells nutty and amazing.

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Dried Mango, Cranberry and Cashew Granola

INGREDIENTS

• 2 cups old fashioned rolled oats
• 1 cup shredded coconut flakes
• 1/2 cup sunflower seeds
• 1 cup cashews
• 1/4 teaspoon ginger powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 heaping tablespoons coconut oil
• 1/4 cup maple syrup or agave syrup
• 1 tablespoon vanilla extract
• 11/2 cup dried mango, cut into pieces (unsulfured and unsweetened)
• 1 cup dried cranberries

DIRECTIONS

1. Preheat oven to 350 degrees F., line a large rimmed baking sheet with parchment paper (or foil)
2. In a large bowl, combine oats, coconut flakes, sunflower seeds and cashews
3. Add ginger powder, nutmeg and salt, and mix well
4. In a small saucepan, melt coconut oil over low heat, whisk in maple syrup, stirring occasional for about 2 minutes
5. Take off heat, mix in vanilla extract and pour over oats, stir until well mixed
6. Spread the granola out evenly on to the baking sheet
7. Bake for 15 – 20 minutes stirring every ten minutes until oats are golden brown
8. Remove granola from the oven, and stir in dried mango and cranberries
9. Cool completely and store in airtight container, it’ll keep for up to a month
10. Enjoy!

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