Premium Quality Olive Oils and Balsamic Vinegars

Mango, Coconut & Almond Granola

We know warmer weather is in our future, but we're still dreaming of tropical beaches and sunshine.

March's flavor of the month, Mango White Balsamic Vinegar, is the perfect antidote for our winter blues. For this recipe, we're going to treat it like a syrup and use it to sweeten granola. Add shredded coconut, nutty almonds, and a fragrant nut or seed oil to create a crunchy topping that's fantastic over yogurt, to top your blueberry muffins, as an addition to your fruit salad, or just eaten by the handful for a snack.

And we love the added bonus that our Mango White Balsamic Vinegar only has 3 grams of sugar and 10 calories per tablespoon. Compare that to the typical sweeteners that you would use in granola, like honey with 17 grams of sugar and 64 calories per tablespoon, or maple syrup with 14 grams of sugar and 52 calories per tablespoon.



  1. Preheat oven to 250 degrees Fahrenheit.
  2. Combine the oats, almonds, and coconut in a large mixing bowl.
  3. Combine the Mango White Balsamic Vinegar, olive oil, nut or seed oil, brown sugar, and salt in a bowl and whisk to combine and dissolve the sugar. Add to the oat mixture and mix well to completely coat the oats.
  4. Spread the oat mixture in an even layer on a baking sheet. Bake for a total of 40-60 minutes, stirring every 10 minutes. Remove from the oven as soon as the oats become light golden brown, as they'll continue to darken after you pull them from the oven, and they will get crisp as they cool.
  5. If adding any of the optional dried fruit, stir it into the granola as soon as you remove the pan from the oven.
  6. Allow to cool before serving.

Mango, Coconut & Almond Granola