Jennifer Causey
Hands-On Time
15 Mins
Total Time
50 Mins
14 servings

Coconut and mango are a match made in Hawaii heaven. Most granolas call for olive oil or butter, but here, coconut oil adds extra coconutty intensity. If you can’t find pre-toasted coconut chips, you can make them yourself. Heat oven to 350° F and spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool then proceed with the recipe as written. If you want to go totally coco-crazy, serve with dairy-free coconut yogurt. Brands like Anita’s, So Delicious, or Silk are available in the refrigerated section of your supermarket.

How to Make It

Step 1

Preheat oven to 350°F. Stir together oats, coconut chips, cashews, syrup, oil, and salt in a large bowl. Spread mixture evenly on a rimmed baking sheet. Bake, stirring halfway through, until golden, 20 to 25 minutes. Add dried mango and pistachios and toss to combine. Let cool completely, 15 to 20 minutes.

You May Like

Ratings & Reviews