Coconut & mango granola
We've had rain for days here and I really miss the sun! The weather in this lovely little corner of the world is usually pretty perfect and most days are sunny and warm. I've loved having these tropical rain showers for a day or two – the grass is lush and green, our tropical garden is loving it – but after five days straight, I'm ready for the sun again. However, I think there's another week of rain ahead! I don't find it too hard to get up and out of bed usually, because the sun is shining and it's beautiful and warm, but all this rain has a serious affect on my mood and I have felt a little unproductive this week.
I've always loved cooking and baking and, as long as it all goes to plan(!), it usually cheers me up. So, this afternoon I've spent a little bit of time in the kitchen to stock up on some healthy eating options... and one of the healthiest ways to start the day is with breakfast! An every-day, healthy breakfast doesn't have to be boring. Enjoy this simple and delicious granola at home, as much as you would out at your local cafe!
Perhaps if I close my eyes while eating breakfast, this tropical-flavoured granola will transport me to bluer skies and sunnier weather!?
COCONUT & MANGO GRANOLA
Makes about 3–4 cups
2 cups rolled oats
1 cup shaved coconut (or shredded coconut)
2/3 cup coconut oil, melted
2 tbsp honey
1 tsp coconut essence
120g dried mango, chopped into chunks
Preheat the oven to 180°C (160°C fan-forced).
In a mixing bowl combine all ingredients except the dried mango. Mix well to make sure all the dry ingredients are covered in the wet ingredients.
Line baking tray with baking paper, add the granola mix and spread evenly.
Place in preheated oven and bake for 10 minutes, stir then bake for another 10 minutes or until golden. I like mine quite toasted so I bake my granola for 30 minutes, stirring every 10 minutes to ensure it toasts evenly.
Remove from oven and once the granola has cooled, add the dried mango. Store in an airtight container for a week (for maximum freshness!).
SERVING SUGGESTION: I like to serve this granola with almond milk, coconut yoghurt, chopped banana and pineapple, and a drizzle of raw honey.
Make a big batch of this granola and keep it in the pantry for a healthy breakfast every morning. You can change it up by serving it with whatever fruit is in season, yoghurt, honey, seeds and nuts.
I like to make my granola differently each time, with different flavours. Here are some ideas to substitute the shaved coconut, coconut essence and mango: – Hazelnuts, cacao and cinnamon
– Cinnamon, nutmeg and pumpkin seeds
– Macadamias and craisins or dried blueberries
If you come up with a delicious variation on this recipe we'd love to hear about it!