Maple-Coconut Granola with Yogurt and Mango

Name: Maple-Coconut Granola with Yogurt and Mango
Yield: Serves 20
Ingredients: 2 cups (10 oz/315 g) coarsely chopped almonds, pecans, or walnuts; about ½ cup (2½ oz/75 g) Maple-Coconut Granola; about ½ cup (4 oz/125 g) plain Greek yogurt; 1 cup (4 oz/125 g) raw sunflower seeds; ⅓ cup (3 fl oz/80 ml) canola oil; about ½ cup (3 oz/90 g) peeled, pitted, and diced mango; Honey for drizzling; ½ cup (5½ oz/170 g) pure maple syrup; 3 cups (9 oz/280 g) old-fashioned rolled oats; 1 cup (4 oz/125 g) shredded dried coconut; 1 tsp ground cinnamon; 1½ cups (9 oz/280 g) raisins; ½ cup (3½ oz/105 g) firmly packed light brown sugar

Preparation info

Serves
20

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

For the Granola

3 cups (9 oz/280 g) old-fashioned rolled oats
2

Gluten-free
Vegetarian
Breakfast

Method

Preheat the oven to 300°F (150°C). Lightly oil a deep roasting pan.

Place the oats, almonds, coconut, and sunflower seeds in the prepared pan and mix well. In a bowl, whisk together the brown sugar, maple syrup, oil, and cinnamon until the sugar dissolves. Pour over the oat mix