Mango Coconut Cluster Granola

by Maja Lukic


Anyone else popping antibiotics or analgesics? Figured. I'm in a snowy city; the sky is colorless. I'm dry-coughing my way to the end of an infection, rasping like an inveterate cigar smoker (or the spawn of Tom Waits). I would like to be able to complain about winter but I have no real cause. Here is a more honest picture: noon passed by me still lounging in bed, with coffee and fresh fruit, and booking my spring vacation. After this? I don't know. I could spend the day watching movies and reading poems about snow. Yeah, life is brutal. I love wallowing. 

This has been a different winter for me, psychologically at least. I think I've made some sort of tentative peace with cold weather. I even seek out cold walks around the city. I fell into a subtle rhythm of yoga, art, writing--rinse, repeat. The cold is present, but it feels irrelevant. All this time spent indoors writing, reading, and working quietly on projects has shifted my perspective on food preparation, too. I'm working on creating leaner and easier healthy recipes. Simpler meals. Less overwrought complexity and multi-step endeavors. (Which isn't to say that I am now above preparing something like Ottolenghi's 5-hour simmered chickpeas--delicious and entirely worth every minute). Basically, I feel more balanced and relaxed on the whole this winter. 

In the spirit of promoting optimal balance, if you've made some sort of vague resolution to clean up your game this month, here is a cheerful and clean breakfast idea: mango coconut cluster granola with coconut yogurt and fresh mangoes. Mangoes are one of my absolute favorite fruits and the combination of dried and fresh mangoes is bright and sweet, playing off slightly different taste notes. An egg white stirred into the granola mixture before baking--a brilliant idea from Deb Perelman of Smitten Kitchen--creates large, crunchy clusters. 

Pro tip: prepare huge batches of granola and then stockpile it in the freezer forever. No need to defrost--the fruit will harden somewhat but will obtain room temperature within minutes. As always, feel free to substitute other types of fruit or dairy yogurt for the coconut version.

Mango Coconut Cluster Granola (gf)

Inspired by Smitten Kitchen

Makes approx. 4.5 cups

2 cups old-fashioned rolled oats

1/2 cup raw cashews, chopped

1/2 cup unsweetened shredded or flaked coconut

1/3 cup sliced almonds

1/2 tbsp flax seeds (optional)

3 tbsp maple syrup

2 tbsp organic virgin unrefined coconut oil

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp sea salt

1 egg white

2 cups chopped dried fruit: organic apricots, dried mangoes

To serve: fresh sliced mango, yogurt

Preheat the oven to 325 F. 

Combine the first five ingredients in a large bowl. Heat the coconut oil and maple syrup in a microwave or on the stovetop until the oil has just melted. Whisk in the spices and sea salt. Toss with the oats and nuts until the mixture is evenly coated.

Whisk an egg white in a small bowl until frothy. Stir into the granola mixture. Spread the granola on a large baking sheet in an even layer. 

Bake for about 20 to 25 minutes. Halfway through the baking time, carefully turn sections of the granola over with a spatula, but do not break it up too much. When the granola is golden brown, remove from the oven and carefully stir in the sliced dried fruit. Allow the granola to cool completely. It will harden as it cools.

Serve with yogurt and fresh fruit. Store in the cupboard in an airtight container or in the freezer in an airtight freezer bag.  

Note: I bake the granola at a low temperature of about 300/325 F because my oven chars everything. With a weaker oven, you may increase the temperature to 350 F. For larger clumps, do not stir the granola mix too much after adding the egg white and during/after baking. Conversely, for a flakier granola, stir well to break up the clusters.