Mango Coconut Granola

mango coconut granola in a jar

Mango coconut granola is like a ray of sunshine to your morning routine. This easy, homemade granola takes you to the tropics with freeze dried mangoes, coconut chips, oatmeal and quinoa. You won’t be able to stop at just one bite. 

In a few short weeks Burken and I will be traveling to Myrtle Beach and Charleston, South Carolina. I am soo looking forward to this vacation! I can’t wait for lounging on the beach, eating good food, drinks and spending time just the two of us.

It’s continuing to get nicer here every day, and it’s almost as if you can just barely taste summer on your tongue.

But if you really want a taste of summer on your tongue, then you need to try this mango coconut granola. It’s subtlety sweet, but packs a tropical punch right to your taste buds.

Simple mango coconut granola

I really have a soft spot for granola. There’s something about making it from scratch that makes me feel so good about eating it in the morning. Whether it’s soft, or crunchy, I just can never seem to get enough.

This granola falls into the crunchy category. Like most homemade granolas, this is made with wholesome ingredients that you can feel good about eating in the morning, or for an “out-of-the-bag” after dinner {or before dinner} snack.

This mango coconut granola is so simple to make. Just as we crave summer to arrive, you will crave this granola on a daily basis.

The best ingredients for mango coconut granola

As most granola goes, we start with old fashioned oats. Then pile in some uncooked quinoa for protein and fiber. Chia seeds for Omega-3’s {and the possibility of them getting stuck in your teeth!}.

Now on to the best part: freeze dried mangoes! I could seriously just eat these straight from the bag. But no, they must make their way into the granola. I found mine at Target.

You also can’t forget the toasted coconut chips in our mango coconut granola. These babies are like little crunchy pieces of coconut goodness. They’re sweet and perfect out of the bag. Also found these Bare toasted coconut chips at Target.

Getting a crunchy granola

With the addition of honey, coconut oil and coconut extract, you’re left with that perfect sweetness. Once the sticky part of the mixture is all stirred together, it’s poured over the top of the dry ingredients and mixed together.

See, I told you this was simple.

Next spread on a baking sheet and bake for about 30 minutes, rotating the pan halfway through. If you have a darker pan, I would suggest reducing the time by about 5-7 minutes. I don’t want anyone cracking a tooth on their granola!

For a crunchier granola, let it sit after baking for about 10-ish minutes. This will allow the granola to dry out a bit. Then break it up into clumps and enjoy!

Looking for ways to enjoy your granola? Eat it with one of these:

Morning protein yogurt

Morning power green smoothie : eat it like a smoothie bowl

Or use it as a crunchy topping on 3-Ingredient banana ice cream

Mango Coconut Granola
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Mango coconut granola is like a ray of sunshine to your morning routine. This easy, homemade granola takes you to the tropics with freeze dried mangoes, coconut chips, oatmeal and quinoa. You won’t be able to stop at just one bite.
Course: Breakfast
Servings: 9 cups
  • 3 cups old fashioned oats
  • ½ cup uncooked quinoa
  • 3 Tbsp. chia seeds
  • 1 cup sliced almonds
  • 1 {1.5 oz} package freeze dried mango, broken into bite size pieces
  • ½ cup toasted coconut chips
  • ¼ cup honey
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. coconut sugar
  • ½ cup melted coconut oil
  • ½ tsp. coconut extract
  • 1 Tbsp. vanilla
  • ¼ tsp. salt
  1. Preheat oven to 300°F and grease a large baking sheet.
  2. In a large bowl, stir together oats, quinoa and chia seeds, almonds, mango and coconut chips.
  3. In a small bowl, stir together remaining ingredients. Pour into dry ingredients. Stir to combine.
  4. Spread on prepared pan in an even layer. Bake for 30 minutes, rotating the pan halfway through.*
  5. Move to a wire rack to cool. Break into pieces and store in airtight container.**
Recipe Notes

*If you have a dark pan, reduce the baking time by 5-7 minutes. Continue to rotate the pan halfway through cooking.

**The longer you let the granola cool, will result in larger chunks when broken apart.


  1. Hey Danielle! What a lovely recipe ! I have a weakness for mango and coconut and granola…but for you to put all three things together? You’re merciless. (Thank goodness this is healthy!)

    You’re going to Charleston soon! I was supposed to be there a few months back but had to cancel my trip at the last minute. It looks like a gorgeous location, I do hope you share a few photos here once you’re back!


    1. Hi Riz! I hope you enjoy this granola just as much as I do!

      I’ve been to Charleston once with my mom and grandma for a short three-generation getaway. It was absolutely gorgeous. I can’t wait to go back! And I will definitely be posting pictures of the trip when we’re back 🙂

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