April 04, 2011

Tropical Mango Coconut Granola

3 cups old fashioned rolled oats
5 oz dried mango, chopped
2/3 cup "fancy grade" coconut flakes*
2/3 cup black walnuts
1/3 cup agave nectar
1/4 cup butter, melted and cooled slightly
1/4 cup chopped candied ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
thinly sliced peel of about 1/2 an orange**

Preheat oven to 300. Line a jelly roll pan or baking sheet with parchment paper. Place all of the dry ingredients in a large bowl. Stir together the agave nectar and butter in a small bowl. Drizzle over the dry ingredients. Stir to coat. Arrange in a thin layer on the pan. Bake 25-35 minutes or until lightly golden, stirring every 10 or so minutes. Cool completely. Store in an air-tight container.

*Not sweetened flaked coconut or dried/desiccated coconut, the kind that looks like large flakes of coconut.

**No pith, I used leftovers from this that I had frozen but fresh would work too. It was about 1/4 cup worth.

My thoughts:
Thanks to a bunch of really great sales lately, I found myself with a surfeit of very thick Icelandic and Mediterranean style yogurts. While they are lovely on their own, I wanted to make something fun to stir in. I am not the biggest granola fan becuase it often seems so heavy, so I created a lighter version that had all of my favorite flavors in it. The mango, ginger and coconut despite being dried or candied lend a really fresh flavor to the granola and toast up really, really well. I can't get enough!