Mango Lime Breakfast Bowl with Coconut Granola

Ingredients

• id: rolled_oats metric: 200g imperial: 2 cups name: rolled oats

• id: coconut_flakes metric: 60g imperial: 1 cup name: coconut flakes

• id: sliced_almonds metric: 60g imperial: ½ cup name: sliced almonds

• id: pumpkin_seeds metric: 30g imperial: ¼ cup name: pumpkin seeds

• id: coconut_oil metric: 3 tbsp imperial: 3 tbsp name: coconut oil, melted

• id: maple_syrup metric: 3 tbsp imperial: 3 tbsp name: maple syrup

• id: vanilla_extract metric: 1 tsp imperial: 1 tsp name: vanilla extract

• id: salt metric: ¼ tsp imperial: ¼ tsp name: sea salt

• id: greek_yogurt metric: 500g imperial: 2 cups name: Greek yogurt

• id: ripe_mangoes metric: 2 large imperial: 2 large name: ripe mangoes, diced

• id: lime_zest metric: 2 tsp imperial: 2 tsp name: fresh lime zest

• id: lime_juice metric: 2 tbsp imperial: 2 tbsp name: fresh lime juice

• id: honey metric: 4 tbsp imperial: 4 tbsp name: honey

• id: chia_seeds metric: 2 tbsp imperial: 2 tbsp name: chia seeds

• id: fresh_mint metric: 20g imperial: ¼ cup name: fresh mint leaves

• id: passion_fruit metric: 2 imperial: 2 name: passion fruit, pulp only (optional)

Instructions

1. Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.

2. In a bowl, combine {rolled_oats}, {coconut_flakes}, {sliced_almonds}, and {pumpkin_seeds}.

3. In a small bowl, whisk together {coconut_oil}, {maple_syrup}, {vanilla_extract}, and {salt}.

4. Pour wet ingredients over dry ingredients and toss until everything is well coated.

5. Spread granola mixture on prepared baking sheet in an even layer. Bake for 18-20 minutes, stirring once halfway through, until golden brown.

6. Remove from oven and let cool completely - it will crisp up as it cools.

7. In a small bowl, combine diced {ripe_mangoes} with {lime_zest} and {lime_juice}. Let macerate for 5 minutes.

8. To assemble bowls, divide {greek_yogurt} among 4 serving bowls.

9. Top each bowl with macerated mango, a generous handful of coconut granola, and a drizzle of {honey}.

10. Sprinkle with {chia_seeds}, garnish with {fresh_mint} leaves, and add {passion_fruit} pulp if using.

Tips

Granola Storage: Store cooled granola in an airtight container for up to 2 weeks. Make a double batch for quick breakfasts.

Mango Selection: Choose mangoes that yield slightly to pressure and smell sweet at the stem end. Ataulfo mangoes are especially creamy.

Yogurt Options: Use coconut yogurt for a dairy-free version, or blend Greek yogurt with a little coconut milk for extra tropical flavor.

Make-Ahead: Prepare granola and dice mango the night before. Assemble bowls just before serving for best texture.

Variations: Add other tropical fruits like pineapple, papaya, or dragon fruit. Toasted macadamia nuts make a luxurious addition.

Protein Boost: Stir a scoop of vanilla protein powder into the yogurt for extra staying power.