Homemade Tropical Granola with Dried Mango and Coconut
Cheers to the ladies and coach of the USTA 3.5 team that I have the honor of being a part of! After a challenging and fun-filled Saturday at the University of Illinois tennis center, we won both of our matches and we’re the STATE CHAMPIONS!!!
For the second year in a row we will be competing against the state champs of Minnesota, Wisconsin, Indiana, Michigan, and Ohio for the opportunity to go to National Championship. Fingers crossed, along with a lot of hard work and heart that we make it this year.
Call me crazy—you wouldn’t be the first—but I think that my homemade tropical flavored granola with dried mango and coconut had something to do with our win. This stuff is filled with some pretty powerful fuel.
Before I tell you what’s in it, let me just give you an idea about the type of women who are on my team. If you don’t care, then skip ahead to the recipe. It’s all good.
The drive from our tennis club to the University of Illinois took about three hours, so being the type A/fun personalities that we are, we rented a fourteen seat van with the nicest professional driver—we ♥ you Ernie—to take us so we could all be together.
When Ernie pulled his van up to the curb he looked at our stuff and started laughing. We had three large coolers and about four small ones, twelve tennis bags, and other miscellaneous bags filled with food and extra clothes. We stuffed that van to capacity!
After a long drive with several bathroom stops—moms—we finally arrived. We all walked into the small tennis lounge area together, schlepping our multiple coolers and bags, and the opponents who were waiting to go on court looked a little frightened. We honestly looked like we were planning on staying for a week.
This half of what we brought. The other half wraps around to the right of this picture!
The best part was that within a minute of walking in and taking over half of the room, the Jimmy John’s delivery that we placed in the van arrived. I’m sure we looked like divas as we ate our sandwiches and put the loads of food that we brought out on the tables.
We had SO much food!
I made hummus, Kite Hill ricotta cheese, and spinach rolls, chocolate chip banana bread muffins (recipe coming next week), and this delicious and energy filled mango, coconut, and almond granola for everyone to share. I also brought pickle juice for hydration (it sounds awful but I really enjoy drinking it) and champs for the ride home. We had a blast on our journey home! Try and guess what was in the biggest cooler?
So you guys, this homemade tropical granola is to die for.
Have you ever had dried mango ? Oh. My. Gawd. So, so good! Like addicting good. There’s an entire cup of shredded dry mango in this recipe, and if you want to put more in, go right ahead.
Here’s another question for you. Have you ever had roasted watermelon seeds?
I didn’t know they were a thing until I saw them at Costco. Of course, being the curious person that I am, and because the bag boasted that they were high in magnesium, zinc, iron, folate, and healthy fats, I had to try them.
While I was standing in line to pay for my basket of healthy foods I took inventory and that’s where my inspiration for this granola came from.
I had a bag of unsweetened coconut flakes, watermelon seeds, raw almonds, and dried mango. Granola, yo! Right? Wouldn’t you think of granola too?
When I got home from shopping I started making food for the tournament. Granola was first because I couldn’t wait to rip open the bag of watermelon seeds. They’re really good, kind of like pumpkin seeds.
This is what’s in the granola:
Click on each ingredient to learn more about their health benefits.
Nine healthy and delicious ingredients that come together and pop!
I can’t even tell you how much of this stuff I’ve eaten over the course of this weekend. It’s so darn good. You can eat it by the handful, or put it in a bowl and pour a plant-based milk over it, or put it on top of some So Delicious ice cream or homemade nice cream. The possibilities are almost endless.
It will only take you about ten minutes to put this together and another twenty minutes to bake it. Thirty minutes from start to finish and you’ll have a huge batch of a super healthy snack that tastes too good to be good for you.
So what are you waiting for? Get mixing!
Notes on the Dried Mango: If you can’t find dried mango you could substitute dried pineapple, apricot, or peaches.
Do us a favor, we want to show the world that plant-based foods are delicious and exciting. So let's connect and share all of this awesomeness with the world. Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Veganosity is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We make a small commission when you order from Amazon. It helps us afford the groceries to develop all of our recipes, and to pay for the maintenance of our site. We thank you in advance for your consideration.
Homemade Tropical Mango Coconut Granola
- 1/3 cup melted coconut oil
- 3 cups of rolled oats
- 1 cup of chopped dry mango you can substitute dried pineapple, apricot, or peaches
- 1 cup unsweetened coconut flakes
- 1 cup watermelon seeds
- 1 cup raw almonds
- ½ cup chia seeds
- ¼ cup almond butter
- ¼ cup maple syrup
- ½ teaspoon of ground sea salt
- Preheat oven to 350° Line a large rimmed baking sheet with parchment paper for easier clean up.
- Put the oats, mango, watermelon seeds, almonds, chia seeds, almond butter, maple syrup, salt, and coconut oil in a large bowl and gently stir until it’s completely combined.
- Evenly spread the granola on the baking sheet and bake for ten minutes. Stir the coconut into the granola and bake for ten more minutes or until the granola is golden brown. Let cool before storing in an airtight container.
- Store in an airtight container for up to ten days. If it lasts that long.