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Date, Coconut, and Mango Granola with Chai Spice

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Date, Coconut, and Mango Granola with Chai Spice Recipe Date, Coconut, and Mango Granola with Chai Spice Recipe

Making your own granola is simple to do: stir together the grains, oil, and sweeteners of your choice and give them a long, slow bake in the oven. Once everything is nicely crisp, cool and finish with your favorite add-ins. This recipe is a wonderful flavor combination with an Asian flair. It pairs well with yogurt or labneh.

At a glance

Prep
Bake
Total
Yield
9 cups, 18 servings
Nutrition information

Ingredients

Choose your measure:

  • 3 cups rolled oats, traditional (not quick) preferred
  • 1/2 cup sesame seeds
  • 1 1/2 cups coconut flakes
  • 1/4 cup nutritional yeast or wheat germ
  • 3/4 cup coconut sugar, date sugar, or brown sugar
  • 1/2 cup melted coconut oil
  • 2 tablespoons tahini
  • grated rind (zest) of 1 orange, or 1/4 teaspoon orange oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground anise
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups chopped dried dates
  • 1 1/2 cups diced dried mangoes or freeze-dried mangoes

Instructions

  1. Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet.
  2. In a large mixing bowl, combine the oats, sesame seeds, coconut, and nutritional yeast (or wheat germ).
  3. In a separate mixing bowl, combine the coconut (or date or brown) sugar, coconut oil, tahini, orange zest (or oil), salt, and spices. Add this mixture to the oat mixture, and stirring until everything is evenly coated and combined.
  4. Spread the granola on the prepared baking sheet and bake for 90 minutes, stirring every 15 minutes. Remove from the oven once the granola has changed color; it will become crisp as it cools.
  5. Once the granola is completely cool, stir in the dates and mangoes before transferring to an airtight container. Store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.

Nutrition Information

  • Serving Size 1/2 cup, 45g
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 220
  • Calories from Fat 108
  • Total Fat 12g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 89 mg
  • Total Carbohydrate 24g
  • Dietary Fiber 4g
  • Sugars 9g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.