Nutty baked granola with mango

Nutty baked granola with mango

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Oh so simple and quick to whip up, this nutty granola served with fresh mango and yoghurt is the perfect way to start the day.

Whipping up a big batch of this homemade granola is simple, speedy and also allows you to control the amount of sugar and ingredients that go in. Plus, we guarantee it will make your house smell amazing.

Made with the goodness of rolled oats, this high-fibre wholegrain has anti-inflammatory properties and is also a good source of the growth-supporting mineral phosphorus.

Almonds are a good plant-based source of protein and calcium, two nutrients closely tied to bone and joint health.

Serving the granola with mango adds freshness, vitamin C and amylase, a digestive enzyme which has been found to support inflammation management. 

Serves - 8
Prep time - 10 minutes
Cook time – 40 minutes
Vegetarian
Vegan option 
- see notes

Baked granola with fresh mango and almonds

Nutty baked granola served with fresh mango and natural yoghurt

Ingredients

  • ¼ cup almond butter
  • ½ cup applesauce
  • ¼ cup honey
  • 1 tsp vanilla extract
  • 4 cups rolled oats
  • 1 tsp cinnamon
  • ½ cup roasted almonds, roughly chopped
  • ½ cup dried apricots, roughly chopped
  • 2 mangoes, quartered
  • Greek yoghurt, to serve

How to make

1. Preheat oven to 160°/140°C (fan forced) and lightly spray two baking trays with oil.

2. In a medium bowl, combine the almond butter, applesauce, honey, vanilla. Stir to form a thick paste. Add in the rolled oats and cinnamon. Mix until well coated.

3. Pour mixture onto the two baking trays. Spread out evenly. Bake for 20 minutes, remove from oven and stir well. Return to oven and bake for a further 20 minutes, or until golden brown and crisp. Remove from oven and allow to cool. Once cool, transfer granola mix to a medium bowl and stir in the almonds and dried apricots.

4. Serve granola with a piece of mango and a side of Greek yoghurt.

Notes

  • Leftover granola can be stored in an airtight container in the pantry. Leftover stone fruit can be stored covered and placed in the fridge
  • Substitute the honey for pure maple syrup and omit yoghurt for a coconut yoghurt or soy yoghurt for a vegan option
Nutritional information,
Kilojoules 1315 kJ Protein 8.1 g
Carbohydrates, total
- sugars, total
45 g
24.1 g
Fat, total
- saturated fat
9.7 g
1.1 g
Sodium 17 mg
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Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits

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