#WellnessCracked Mango, Walnut & Coconut Granola

Working with California Walnuts, their ‘Wellness Cracked’ campaign aims to champion the many health benefits of this so-called ‘super nut’ as well as its versatility as a healthy snack and cooking ingredient. Being a huge lover of all kinds of nuts – walnuts in particular – of course I was keen to get on board with this project!

What’s so good about California walnuts then? As a result of being grown in unique conditions, they have a milk, sweet and naturally creamy taste, plus they are bursting with plant-based goodness – just check out this list of why walnuts = wellness:

  • Boost your energy
  • Help to keep your heart healthy
  • Protect your natural defences
  • Packed with plant-based Omega-3s
  • Help to fight tiredness
  • Support vision and brain function
  • Help to nourish skin and hair
  • Can keep teeth and bones healthy
  • Bursting with good fats
  • A nutritious, high protein snack

What’s not to love?! As well as snacking on them and incorporating them into healthy recipes like this Vegan Banana, Date & Walnut Loaf and Coffee Walnut Layer Cake.

I was challenged to create a recipe using 5 ingredients (I used 6 – oops!) to help show off how walnuts can be easily and imaginatively used in everyday creations. With breakfast being my favourite meal of the day I thought I’d make my own summer-inspired granola.


Makes a batch to serve 4 (easily halved or doubled)

  • 180g rolled oats (can be gluten-free – I used Quaker)
  • 50g California walnuts, broken up into pieces
  • 20g unsweetened desiccated coconut
  • 30g dried mango pieces, chopped
  • 3 tablespoons honey or maple syrup (for vegan option – I used Indigo Herbs)
  • 2 tablespoons coconut oil (I used LucyBee)

Get making!

  1. Preheat the oven to 170 degrees C and place a sheet of greaseproof paper on a large baking sheet to cover.
  2. Mix together the oats, walnuts, coconut and mango in a bowl. Melt the coconut oil and pour in along with the maple syrup/honey and mix well to combine.
  3. Spread this out in a single layer then bake for about 15 minutes until golden – keep an eye on it and every 5 minutes shake the tray around for even baking.
  4. Set aside and leave to cool – it will go nice and crunchy – then transfer to an airtight jar or container. I served some with coconut yogurt, mango and pomegranate seeds – yum!

Follow California Walnuts on Facebook, Twitter and Instagram and check out the hashtag #wellnesscracked for more nutty inspiration!