Coconut Mango Granola

coconut mango granola

By the looks of things, you may think this is one of those green smoothie for St Patty’s Day posts, but that green smoothie is just a little festive happenstance today.  If you want the recipe for it, it is simply a banana and a handful of spinach blended with some ice cubes and about a cup of coconut water.  Green and refreshing.  The star though is that toasted yummy goodness floating on the sea of green.  It is the perfect place for such an exotic tropical mix of granola ingredients to be.

I have been in a state of virtual wanderlust lately.  Past the point of being able to fly, but desperately longing for sand between my toes and saltwater on my lips.  Though I may not be able to physically transport myself to say Bali, I can stock my pantry with my favorite tropical fruits, and even incorporate them into my favorite breakfast food.  This granola recipe is loosely based on the coconut mango recovery cereal from  Thrive Energy Cookbook, by Brendan Brazier.  Even my husband who is a self professed coconut hater said this granola was “really good,”  which is pretty high praise coming from him.  I have been eating by the handful straight out of the jar, but it is just as nice with some almond milk, or on your favorite smoothie bowl.

Coconut Mango Granola

  • 3 cups rolled oats
  • 4 Medjool Dates, pitted and diced
  • 1 cup raw Brazil nuts, coarsely chopped
  • 1/2 cup raw sunflower seeds
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chia seeds
  • 1/4 cup flax seed meal
  • 2 tbsp raw cacao nibs
  • 1 mango, peeled
  • 1/4 cup coconut oil, melted
  • 1/4 cup agave nectar

Preheat oven to 250° and line a large baking sheet with parchment paper.  In a large bowl, stir together the oats, nuts, seeds, coconut and cacao nibs.  Place the mango, coconut oil and agave in a blender and blend until smooth.  Pour the mango mixture over the oat mixture and stir until coated.  Bake for 1 hour, stirring at the half way point.  Allow to cool for another half hour before storing in an air tight container.  Keeps in the pantry for two weeks.

green smoothie bowl with coconut mango granola

I am hoping to take a short vacation soon, just a road trip somewhere close-by with the family before the baby makes her appearance, but this granola will tide me over for another couple of weeks.

May the luck of the Irish be with you today!


Published by Jenny

I am a mindful plant eating mama to three little girls. I teach yoga in the Dallas area both to groups and one on one. I am obsessed with all things wellness and love helping others to feel their best!

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