COCONUT AND MANGO GRANOLA

Ingredients: 

2 tablespoons of coconut oil

100g dried mango

250g oats (I have used gluten free oats)

200g almonds

200g pumpkin seeds

100g desiccated coconut

4 tablespoons of maple syrup.

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Method: 

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Store Mango in fridge overnight. 

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Preheat oven to 180

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Blitz mango in a food processor for a few seconds on pulse to break down into small pieces then keep to one side. 

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Blitz the almonds and pumpkin seeds using the same method as above. Add to a bowl with the oats and mix well. 

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Melt the coconut oil in a saucepan and add the maple syrup. Add this to the oat, nut and seed mix and stir well. 

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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). 

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Allow mix to cool before mixing in the mango and coconut before storing in an airtight glass jar. 

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I enjoy mine with almond or coconut milk and a handful of blueberries.