1cupof chopped dry mangoyou can substitute dried pineapple, apricot, or peaches
1cupunsweetened coconut flakes
½teaspoonof ground sea salt
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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.