COCONUT, GINGER + MANGO CLUSTERS

These crunchy clusters are the perfect energy packed snack for summer adventures. Made with ginger, coconut and mango they bring all the tropical vibes. Simply pop in a small jar or in a brown paper bag for a delicious on-the-go snack or alternatively pair with yogurt and fresh fruit for a delicious breakfast jar. 

To make sure you end up with clusters and not a muesli like consistency, follow these key steps:

1. Thoroughly coat you dry ingredients with the wet mixture.

2. Press the granola into your tray and don’t stir whilst its baking

3. Let it cool completely before breaking into clumps

Ingredients 

Clusters fresh from the oven - leave to cool completely before breaking into clusters.

Dry:

• 150g Jumbo Oats 

• 50g Almond Flakes (cut into slithers) 

• 50g Desiccated Coconut

• 2 tbsp Ground Flaxseeds

• 1/2 tsp Ground Ginger 

• 50g Dried Mango (sliced)

• 20g Coconut Flakes

Wet:

• 3 tbsp Coconut Oil

• 3 tbsp Maple Syrup

• 2 tbsp Smooth Almond Butter

• 1 tsp Vanila Essense 

Method 

1. Line a brownie tray with baking paper and pre-heat the oven to 180 degrees Celsius (Gas Mark 5)

2. Place all the dried ingredients apart from the dried mango and coconut flakes and in a large mixing bowl. Stir together until well combined.

3. Place the coconut oil in a pan and place over a low heat until melted. Stir in the almond butter, maple syrup and vanilla essence. 

4. Pour the wet mixture over the dry mixture in the mixing bowl. Stir until the dry mixture is thoroughly coated.

5. Spread the mixture out into the lined baking dish and press down with the back of a spoon.

6. Place in the oven for 20-25 minutes, until slightly golden.

7. Leave to cool completely before breaking into large clusters. Add the dried mango and coconut flakes and store in an airtight container.