Mango-Agave Granola With Greek Yogurt

Total Time:
40 min
10 min
30 min

4 servings

  • 1/4 cup canola oil
  • 1/4 cup agave syrup
  • 1/4 cup clover honey
  • 1 teaspoon ground cinnamon
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats (not instant)
  • 3/4 cup slivered almonds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 2 tablespoons flax seeds
  • 2 tablespoons wheat germ
  • 1/4 teaspoon salt
  • 1 cup diced dried sweetened mango
  • 1 pint 2% Greek yogurt
  • Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

  • Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.

  • Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place.

  • Photograph by Andrew Mccaul

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