Turn on WWOZ in the background, munch with an iced coffee or iced [Celestial Seasonings] Red Zinger tea – That’s “Rose Mint” tea in Jazzfest speak – and chill
MANGO CHILL GRANOLA
Heat oven to 325 F and select your shallow baking pan
Combine dry ingredients in large bowl and toss lightly:
5 cups old fashioned oats
1 cup slivered almonds
1/4 cup golden flax seed
1/3 -1/2 cup unsweetened coconut flakes (I prefer big flakes)
2 teaspoons cinnamon
[Melt coconut oil and] mix together
1/3 cup honey
1/3 cup coconut oil, plain or cannabis-infused
(Optional: Virgin coconut oil adds a subtle additional layer of coconut taste to this recipe, but any coconut oil is fine.)
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
Place dry mixture in baking pan. Pour honey/oil mixture over dry mixture and stir well. Bake for 15 minutes and stir. Bake for an additional 15 minutes and stir. Repeat until it is as toasted as you prefer.
When the granola comes out of the oven, stir in
1/2 cup dried mango cut into nibblets (I prefer unsulphured dried mango)
Use a spatula or spoon back to press granola down for cooling after you mix in the nibblets of dried mango. This is not a super chunkful granola, but the flax seed and slivered almonds do tend to cluster to yummy effect.
Allow granola to cool completely, then store in an airtight container. This granola mingles well with vanilla, coconut, mango, and honey vanilla yogurts.