Mini Dutch Oven Recipes: Mango Berry Crisps
- 3 cups mangos, chopped
- 3 cups fresh blueberries
- ½ (15-ounce) can light coconut milk
- 1 ½ cups Sweet-’n-Salty Coconut Granola
Sweet-’n-Salty Coconut Granola
- 3 cups old-fashioned oats (gluten-free, if needed)
- 1 cup unsweetened, shredded coconut
- ½ teaspoon salt
- ⅓ cup brown sugar
- ⅓ cup honey (maple syrup for vegan)
- 3 tablespoons coconut oil
- ½ teaspoon vanilla extract
- Make the coconut granola ahead of time.
- Preheat oven to 350°F.
- In a large bowl, mix together oats, coconut, salt, and sugar.
- Place honey and coconut oil in a small, microwaveable bowl.
- Microwave for 30 seconds.
- Stir, then add the vanilla.
- Pour the honey mixture over the dry ingredients.
- Stir to make sure oats are well coated.
- Pour, then flatten out on a lined baking sheet.
- Bake for 10 minutes, or until coconut is toasted.
- Store in an airtight container.
- To make the crisps, mix together mangos, blueberries, and coconut milk.
- Divide between 3 mini (5-inch) dutch ovens (or 1 medium dutch oven).
- Heat charcoals until hot and turning white.
- Place dutch oven over 3 hot charcoals, then place 3 more hot charcoals on the top.
- Bake for 20 minutes, then remove from heat.
- Add coconut granola.
- Serve hot—I like mine with vanilla ice cream!
|NUTRITIONAL INFO||PER SERVING|
|Calories||240 (80 from fat)|
|Carbohydrate||41g (5g dietary fiber, 27g sugar)|
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