Homemade Granola

I’ve been a recipe brainstorming machine lately, trying to come up with the perfect mango recipe for the National Mango Board‘s newest mango cookbook.  I thought of the perfect cocktail.  I consulted with my favorite bartender.  And then…

I found out they were eliminating the cocktail section of the book.  I was with a brand new bottle of gin and I was bummed.  Things could have been worse. But I quickly morphed my mango green tea cocktail into a dessert.

I whipped up some mango mousse, added green tea simple syrup {which tasted divine}, and took a bite of the most disappointing dessert ever.  I put my creation in the fridge and went about my day.

When I returned home I went straight to the fridge {as I often do} and was hungry enough to take a bite of the mousse.  I had a lightbulb moment.  This wasn’t a good dessert because it wasn’t sweet enough, strong enough.  But it had the potential to be an awesome breakfast.

I whipped up some mousse sans green tea syrup.  I whipped up some homemade granola.  I came to the realization homemade granola knocks the socks off of store bought granola.  And I successfully combined the granola with the mousse to make a super yum mango mousse breakfast parfait!

Homemade Granola

By Kristin Published: April 4, 2014

I've been a recipe brainstorming machine lately, trying to come up with the perfect mango recipe for the National Mango Board's …

Ingredients

• 2 cups old fashioned oats
• 1 cup sliced almonds
• 1/2 cup coconut chips
• 2 tablespoons quinoa uncooked
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 cup coconut oil melted
• 1/4 cup maple syrup

Instructions

1. Preheat oven to 300 degrees and line cookie sheet with parchment paper.
2. In a large bowl, mix all of the ingredients except for the oil and syrup.
3. Add the oil and syrup and stir until all of the ingredients are coated.
4. Spread granola on the parchment lined cookie sheet and bake for 45 minutes.
5. Let cool before serving or storing.

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