This granola can go from a delicious tropical and crunchy snack to a refreshing morning cereal in minutes. Serve with cold milk and the chia seeds become soft like tapioca pearls. Slideshow:  Healthy Breakfast Recipes 

January 2014


Credit: © Sarah Bolla

Recipe Summary test

10 mins
40 mins
5 cups


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325°. Line one large baking sheet with parchment paper.

  • In a small saucepan over low heat, stir the oil and honey together just until it begins to simmer. Remove from heat and stir in the vanilla extract and lemon zest.

  • In a mixing bowl combine the oats, chia seeds, shredded coconut and sea salt. Pour the warm honey mixture over the dry ingredients and stir very well to coat. Spread into an even layer on the lined pan. Bake for 10 minutes; remove from the oven and stir every 5 minutes or so until the granola is an even light golden brown on all sides, about 20-25 minutes.

  • While the granola is still hot, mix in the chopped mango pieces until they are evenly distributed. The granola will crisp up on the baking sheet as it cools.

Make Ahead

Store in airtight container at room temperature.