Mango Agave Granola

Based on the calendar, spring is officially here. Based on the current cold snowy Chicago weather, winter doesn’t want to leave. In the spirit of spring I made some homemade granola, mango agave granola to be exact! Granola is one of those things that can be expensive at the supermarket, but is so easy and cheap to make at home. As long as you have oats, you are in business. You can use whatever nuts and dried fruit you have laying around.


Mango Agave Granola

vegetarian, vegan, soy-free, dairy-free, peanut-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 1/4 cup coconut oil (or canola oil)
  • 1/4 cup agave nectar
  • 1/4 cup raw honey
  • 1 tsp ground cinnamon
  • 2 Tbsp sucanat (or brown sugar)
  • 1 tsp vanilla extract
  • 3 cups old-fashioned rolled oats (not instant)
  • 3/4 cup chopped almonds
  • 1/2 cup chopped pecans
  • 1/2 cup raw pumpkin seeds
  • 2 Tbsp ground flaxseed
  • 2 Tbsp wheat germ
  • 1/4 tsp salt
  • 1 cup diced dried mango

Preheat oven to 325*F. Line a baking sheet with parchment paper. Mix the coconut oil, agave nectar, honey, cinnamon, sucanat, and vanilla extract in a small bowl. Mix until smooth. In a large bowl combine oats, almonds, pecans, pumpkin seeds, flaxseed, wheat germ, and salt. Stir to combine. Add the wet mixture to the dry mixture and stir until everything is evenly coated. Spread the mixture on the baking sheet and bake for about 25 minutes, stirring occasionally.

Pay close attention to your granola while its cooking. I neglected my second batch and ended up burning it! Sad smile

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