Chinese Five-Spice Granola with Mango

Since January, we’ve been eating healthier and that includes a healthy breakfast.

(Sorry, that last part sounded like a commercial.)

We have been powering through some granola as we make sure that we eat breakfast every morning to jump start our metabolism.  I have a base granola recipe that I tweak quite often, throwing in whatever catches my fancy or whatever is in the kitchen.  Here’s the latest version.

Chinese Five-Spice Granola



  • 1 c. grape seed oil
  • 1/2 c. honey
  • 1/2 c. maple syrup
  • 1/8 t. fine sea salt
  • 1 t. Chinese Five-Spice
  • 18 oz. quick oats
  • 3/4 c. chia seeds
  • 1/2 c. chopped walnuts
  • 6 oz. dried mango, chopped


  • Preheat oven to 350 F.
  • In a small sauce pan over low heat, stir together the oil, honey and maple syrup.  Heat until combined.  Do not boil.
  • Remove from heat and add sea salt and Chinese Five-Spice.  Stir.
  • Place oats, chia seeds and walnuts in a large bowl and toss to combine.
  • Drizzle the liquid over the oat mixture and stir to combine.
  • Line two jelly roll pans with a silicon pad or parchment paper. Spread out granola in a thin layer on each pan.
  • Bake at 350 F. for 30 minutes, rotating pans and stirring half way through.
  • Remove from oven and let cool completely.
  • After cooled, add the dried mango.  Keep in a sealed container.

Dried apricots or apples would be good in this as well.

If you feel the urge to peruse through all my granola freaky tweaks, feel free.

Crazy for Cocoa Granola

Company’s Coming Granola

Gingerbread Granola

Almond Granola with Maple Syrup and Honey

Easy Gifting Granola

Nutty Granola

Maple-Coconut Granola

Pumpkin Granola

Maple-Olive Oil Granola

My Favorite Granola*

*Every batch I make is my current favorite.

And, for recipes using granola as a ingredient or are oat based:

Breakfast Cookies 

Granola Cinnamon Rolls

Banana Chocolate Chip Granola Muffins

Peachy Keen Granola Bars

Granola Bars with Almonds, Pecans and Cranberries

Blueberry Granola Coffee Cake

Please don’t judge if you check out some of these older recipes.  I pulled a few from the early days of EE.  I’m a bit embarrassed by the style and photographs (when there were any).  

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