Mango-Pecan-Coconut Granola

By Hklbrries

This homemade granola is tasty on its own, as a packaged cereal substitute or sprinkled over yogurt. Add whatever dried fruit suits your fancy if dried mangoes aren't available.

Ingredients

• Nonstick pan spray, optional
• 4 cups old-fashioned rolled oats (not instant)
• 2 teaspoons ground ginger
• 1 cup chopped pecans
• 1/2 cup sweetened flaked coconut
• 1/3 cup canola oil
• 1/3 cup honey
• 2 teaspoons vanilla extract
• 1 cup chopped dried mango

Details

Servings 9

Preparation

Step 1

Preheat oven to 325 F. Spray a large cookie sheet with cooking spray or line with parchment paper.

In a large bowl, mix oats, ginger, pecans, coconut, oil, honey and vanilla. Spread granola evenly over cookie sheet and bake, tossing twice, until golden, about 15 minutes. Check frequently during the last few minutes to make sure that the granola does not burn.

Remove pan from oven and place on wire rack. Let granola cool completely on cookie sheet. Transfer to an airtight container, stir in the mango and cover. Store at room temperature for up to two weeks.