Mango Cashew Coconut Granola

Serving Size: 8


  • 3 cup old fashioned rolled oats
  • 2 cup sweetened coconut, chopped if large
  • 2 tsp vanilla extract
  • 0.25 cup extra virgin coconut oil, melted
  • 0.33 cup honey
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • 0.33 cup chia seeds
  • 2 cup roughy chopped lightly salted and roasted cashews
  • 1 cup chopped dried mango


  1. Heat oven to 325°F.
  2. Combine oats, cashews, chia seeds, salt and ginger in a large bowl.
  3. Combine honey, coconut oil, and vanilla in a separate medium bowl and whisk until smooth. Pour wet mixture over dry mixture and toss until evenly moistened.
  4. Spread onto a parchment lined baking sheet and bake until toasted and golden, about 25-30 minutes, stirring halfway through. Let cool, undisturbed, then mix in dried fruit.
  5. Granola keeps in an airtight container for up to 2 weeks.

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