Ingredients
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
Instructions
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In a large mixing bowl, add all the ingredients except the mango, fold to coat well, cover, and let sit for 15 minutes.
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Preheat the oven to 300F/150 C.
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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.
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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.
