September 20, 2011

Mango Almond Coconut Agave Granola

Don't you hate it when a product you love is suddenly discontinued?  I certainly do.  So when Bear Naked stopped making my absolute favorite granola, Native Mango Agave Almond, I was in disbelief.  Such a shame because it was the best store-bought granola I've ever tasted.

But no use crying, especially after the company confirmed to me that they weren't bringing it back to market.  To console myself I set out to make my own version.

I started with The Barefoot Contessa's granola recipe, which I've made many times before, and tweaked it a bit.  I think I came pretty close to Bear Naked's version.  My favorite way to enjoy it is sprinkled over a bowl of fresh fruit and greek yogurt.  A perfect way to start the day!

Mango Almond Coconut Agave Granola

4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups slivered almonds, raw
1/2 cup vegetable oil
1/2 cup agave nectar
2 cups small diced, dried unsweetened mango

Preheat the oven to 350 degrees.  Line a half-sheet baking pan with aluminum foil.

Toss the oats, coconut and almonds together in a large bowl.  Whisk the oil and agave nectar in a small bowl.  Pour the liquids over the oat mixture and stir with a wooden spoon until the oats and nuts are evenly coated.   Dump granola on to the aluminum-lined baking pan.  

Bake, stirring occasionally, until the granola is golden brown, about 45 minutes.  Let cool completely.  Place cooled granola in a large bowl, breaking up any large chunks.  Stir in dried mango.  Store granola in an airtight container.


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