A toasty homemade coconut granola with peanuts and dried mango. Delicious served with thick Greek yogurt or quark, and simple to make for a satisfying breakfast.
I love breakfast and have rarely skipped it. Even when my mornings are rushed I usually manage a bowl of muesli or toast with cream cheese. Lately, however, I decided to make my own granola and found it remarkably easy and rewarding.
The idea came while taking part in this month’s Recipe Redux challenge to celebrate National Nut Day. I wanted something tropical and nutty, so I combined peanuts with dessicated coconut and dried mango for a fragrant, crunchy granola. It has become my new favourite topping for natural Greek yogurt.
How easy is homemade granola?
Homemade granola is simpler than you might think. Mix a few dry ingredients, warm a little oil with honey or maple syrup, combine, spread on a baking tray and bake. Stir halfway through and let it cool — the aroma while it bakes is irresistible.
One advantage of making your own granola is the flexibility. I often have various open packets of nuts and dried fruit in the cupboard, so I can tailor each batch to what needs using up. You can keep the base plain—oats, coconut, coconut oil and honey—and add nuts or fruit afterwards for variety.
How can you adapt this coconut granola recipe?
This recipe is written to be fruity and nutty, but you can easily adapt it. Replace peanuts with other nuts, add seeds for extra crunch, or swap honey for maple syrup or agave to make it vegan. Use the plain version as a base and stir in different dried fruits or toasted nuts once the granola is cooled.
It also works well as a crumble topping for stewed fruit — sprinkle and warm briefly for a quick, wholesome dessert.
Why add the dried mango at the end?
Dried fruit can scorch in the oven, so add mango or other dried fruit after the granola has finished baking and cooled. This preserves the fruit’s flavour and texture.
How long does this granola keep?
If stored in an airtight container, the granola will stay fresh for at least two months and possibly longer. In my house it usually disappears within a week.
Peanut, Mango and Coconut Granola
Recipe
Peanut Mango and Coconut Granola
5 mins
30 mins
35 mins
Ingredients
- 300 g rolled oats
- 200 g peanuts
- 50 g dessicated coconut
- 120 g honey
- 40 g coconut oil
- Pinch of salt
- 50 g dried mango pieces
Instructions
- Line two baking trays with non-stick baking paper.
- In a large bowl, mix the oats, peanuts and dessicated coconut.
- Heat the honey and coconut oil until the oil melts, then add a pinch of salt. Pour over the dry ingredients and mix well.
- Divide the mixture between the two trays and spread it out evenly.
- Bake at 150°C for 30 minutes, stirring once after 15 minutes to ensure even colouring.
- Once the granola is out of the oven and cooled slightly, stir in the dried mango pieces.
Notes
Nutritional information is approximate and should be used as a guideline only.
Nutrition
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