Quiz time… what do I love but never buy?
Okay, that might have been a wee bit obvious judging from the title of this post, but alas… no permanent harm done.
Seriously though, I just don’t understand how companies that sell 10-12 ounce bags of granola for SIX to EIGHT dollars apiece each stay in business. [Please excuse my internet shouting. I get worked up about overpriced items. I’m
cheap frugal.] I get why they have to charge those prices… many of the granola brands I’m thinking of are organic, have a variety of nuts or special sweeteners or dried fruit, etc. And the company has to pay its employees and stay in business too, of course. That’s all well and good, and these pricy granolas are mighty tasty. But for the time being, I can’t justify paying that much moolah for one portion of my breakfast that will be finished in a week, tops. Yup, grad student speaking here. So what do I do? Make my own!
I’ve actually been making quite a few different versions of granola that I haven’t blogged about over the past threeish months… mainly because I have so many recipes in the queue that are frankly more exciting. This time though, nothing is holding me back! This Mango Coconut Granola is a tropical treat. It is officially my favorite granola of all time, a prestigious title to be sure.
So what makes this granola so great? Well, let’s see. Quiz time again.
a) the triple punch of coconut [oil, flakes, extract]?
b) the use of almonds, the greatest nut ever?
c) the use of very expensive dried mango that my grandpa bought me at Costco?
d) all of the above.
If you picked d, you are very, very smart.
Coconut times three plus almonds plus dried mangoes just cannot be beat, even though I realize that if I added up the cost of the ingredients for this granola they might rival the expensive brands. No bother though–making things at home is part of the fun, and if you can have homemade, crunchy, flavorful granola… why wouldn’t you?
So far, my favorite way to eat this awesome granola has been with Mango Chobani and blueberries, but it’s also great with any other fruit/yogurt combo.
By the way, in case you’re interested, I’ve recently started playing with instagram a lot. I’ve had it since I got my iPhone but never really used it til this summer. If you want to follow me, I’m @thepajamachef. Be sure to leave your username in the comments too so I can follow you back! Thanks and happy Friday!
- 6 cups rolled oats
- 1 cup almonds, sliced or chopped
- 1 1/3 cups sweetened coconut flakes, divided [could use unsweetened]
- 1/3 cup brown sugar [if using unsweetened coconut, could increase to 1/2 cup brown sugar]
- 1/2 cup coconut oil, melted and slightly cooled
- 1/2 cup honey
- 1/2 tablespoon cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1/3 cup dried mango, chopped
Preheat oven to 275 degrees. Spray a large baking sheet with cooking spray and set aside.
In a large bowl, combine oats, almonds, 1 cup coconut, and brown sugar. In a small bowl or measuring cup, whisk together coconut oil, honey, and cinnamon, then add vanilla and coconut extracts. Pour wet ingredients over dry ingredients and mix well.
Press mixture evenly into baking sheet. Bake for 15 minutes, then stir, press again, and bake for another 15 minutes. Cool completely, then add dried mango and remaining 1/3 cup coconut flakes. Store in an airtight container.
Time: 45 minutes [15 minutes active]
Yield: about 9 cups.