2 ½ cups/250 g instant rolled oats
1 cup/100 g sliced almonds
½ cup/90 g chia seeds
2 tsp ground cinnamon
3/4 tsp ground star anise
½ tsp fine sea salt
2 Tbsp extra-virgin olive oil
1/3 cup/80 ml maple syrup
3 1/2 oz/100 g dried mango, chopped
In a large mixing bowl, add all the ingredients except the mango, fold to coat well, cover, and let sit for 15 minutes.
Preheat the oven to 300F/150 C.
Spread the oat mixture onto a rimmed baking sheet lined with parchment paper. Bake in the preheated oven until the granola turns golden brown, 35 to 40 minutes, rotating the sheet halfway through during cooking.
Remove from the oven and quickly fold in the mango. Let cool completely, transfer to an airtight container, and store for up to 1 month at room temperature.