COCONUT AND MANGO GRANOLA
2 tablespoons of coconut oil
100g dried mango
250g oats (I have used gluten free oats)
200g pumpkin seeds
100g desiccated coconut
4 tablespoons of maple syrup.
Store Mango in fridge overnight.
Preheat oven to 180
Blitz mango in a food processor for a few seconds on pulse to break down into small pieces then keep to one side.
Blitz the almonds and pumpkin seeds using the same method as above. Add to a bowl with the oats and mix well.
Melt the coconut oil in a saucepan and add the maple syrup. Add this to the oat, nut and seed mix and stir well.
Line a baking tray with greaseproof paper and then bake the oat mix in the oven for approximately 40 minutes. (Check mix every 10 minutes and turn over to avoid burning).
Allow mix to cool before mixing in the mango and coconut before storing in an airtight glass jar.
I enjoy mine with almond or coconut milk and a handful of blueberries.