MANGO COCONUT GRANOLA with Golden Sun Milk and Summer Smoothie

Celebrate the richness of life — and the golden glow of early summer — with this delicious Mango Coconut Granola. 

Infused with the adaptogenic goodness of Golden Sun Milk and kissed by the tropical sweetness of mango and coconut, this soul-nourishing granola is a golden ode to slow mornings and sunlight. Rolled oats, toasted pecans, flax, and pepitas are gently baked with coconut oil, maple, and a touch of coconut butter—then crowned with chewy mango pieces and optionally adorned with calendula petals for an extra layer of botanical beauty.

Serve as a grounding morning ritual or as a crunchy crown for smoothies like our Pineapple Protein Smoothie with Curam — a glowing blend of fruit, probiotics, and adaptogenic support to uplift body and spirit.

Ingredients:

For the Granola: 

• 3 cups rolled oats
• 1 cup coconut flakes
• 2/3 cup pecans
• ¼ cup pepitas
• 2 Tbsp flax seeds
• 1 + ½ Tbsp Golden Sun Milk powder
• 3 Tbsp coconut sugar
• ½ tsp fine salt
• ¼ cup coconut oil
• 2/3 cup pure maple syrup
• 2 Tbsp coconut butter (can sub for almond butter)
• 6 pieces of dried mango, cut into small cubes

For the Summer Smoothie:

• ¼ fresh pineapple, skin removed, cut into chunks
• 1 frozen banana
• ¾ cup unsweetened plain yogurt
• Scoop of vanilla protein powder (GUESS WHAT WE'RE LAUNCHING SOON!)
• 1/2-1 cup milk of choice
• 1-2 tsp Curam Elixir
• Optional: 1 tsp Collagen Booster powder

Instructions:

1. Preheat the oven to 300 F (150 C). Line a large baking tray with baking paper. 
2. In a large bowl mix together oats, coconut, pecans, seeds, sun milk powder and coconut sugar. Set aside.
3. Add oil and maple syrup to a small saucepan. Melt over a gentle heat, or until just warm. Add coconut butter and stir until melted and combined. Pour the warm mixture through the oat mixture and mix well, until all the dry ingredients have been coated in the wet ingredients.
4. Transfer the mixture to the lined tray. Spread out evenly, making sure the granola touches the sides of the tray and is even all over (this will prevent any burning).
5. Bake for 15 minutes. Toss the granola well, then spread out and press down to form an even layer again. Bake another 15 minutes, or until fragrant and lightly golden brown all over. Remove from the oven and top with mango, pressing down or tossing through the granola. Allow to cool completely on the tray. If you have dried calendula petals (or any edible flowers), top cooled granola with these. 
6. Make your smoothie. Add all ingredients to your blender, adding less milk if you like a thicker smoothie. Blend until smooth then serve immediately topped with Golden Sun Milk granola.