1/2 cup Mango nectar (usually found in soda pop type cans in refrigerated beverage section of grocery store)
3 Tablespoons butter or margarine - melted
2 teaspoons vanilla extract
1 6-ounce package dried mango - finely chopped
This recipe makes about 7 cups of granola.
Preheat oven to 350 degrees.
Lightly grease a large jelly roll pan (15x10 or 12x12).
In a large bowl, stir together the oats, sugar, nuts, wheat germ, cinnamon and ginger in large bowl. Stir in nectar, melted butter and vanilla extract. Toss well to coat.
Spread mixture evenly into prepared pan.
Bake for 30 to 40 minutes - stirring frequently - until golden brown and crisp.
Remove from oven. Stir in dried mango.
Stores very well for two weeks in an air-tight container.
Serve dry as a snack or with milk as breakfast cereal.
A fruity twist on homemade granola. I'm betting the recipe would work well with apricot nectat and dried apricot too.
Mr Breakfast would like to thank Bennett for this recipe.
