This granola is really good, easy to make, and far less expensive than the stuff you buy in the stores. In addition, unlike the store-bought versions, this granola doesn't contain ultra-processed additives. With rolled oats, flax and pumpkin seeds, and lots of nuts, the granola is incredibly nutritious and great if you're on a diabetic diet or want to "eat healthy." Rather than sugar, the granola gets it's modest sweetness from mango puree, which is easy to make in a food processor (see below). You can leave the granola in big clumps or break it into smaller bits, depending on your preference. I usually make the granola in the air fryer in about 30 minutes. We like to use the granola to top hot cereals, fruit and yogurt, and for a simple snack. Enjoy!
Spiced Mango Granola (Diabetic Friendly, No Artificial Sweeteners) -- Makes Two 8-Inch Pans
2 cups of rolled oats (I use old fashioned)
3 tablespoons of oat flour (grind some oats in a food processor)
3 tablespoons of milled flax seeds
1/2 teaspoon of salt
2 teaspoons of cinnamon
1 teaspoon of ginger
1/4 teaspoon of cloves
1/4 teaspoon of allspice
1/4 teaspoon of nutmeg
1/2 cup of pepitas (shelled pumpkin seeds)
1 1/2 cups of mixed, toasted unsalted nuts
1/4 cup of canola oil
1/2 cup of mango puree (see below)
1 teaspoon of vanilla
1 large egg white
In a large bowl mix together well the oats, oat flour, milled flax seeds, salt, spices, pepitas, and nuts. Add to the bowl the oil, mango puree, vanilla, and egg white and mix everything together well (use a sturdy spoon or spatula). Mixing will take a few minutes, but keep at it to ensure that all the ingredients are moistened. Line two 8-inch pans with baking parchment or aluminum foil and spritz the parchment/foil with non-stick cooking spray. Divide the mixture evenly between the pans, and with a spoon or spatula, press the mixture evenly and firmly into the pans.
Air Fryer: Air fry the mixture at 285 degrees for about 30 minutes or until a deep golden brown.
Oven: Preheat the oven to 300 degrees and bake the mixture for 30-35 minutes or until a deep golden brown.
Let the granola cool in the pans, then lift it out using the parchment/aluminum foil. Break the granola into clumps or little pieces and store it in an airtight container.
How to Make Mango Puree: Simply soak a half cup of dried mango pieces (preferably the kind without added sugar), to cover, in boiling water. Let the mango/water mixture cool and process it in a food processor or blender until it's relatively smooth.
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