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.