Maple-Coconut Granola with Yogurt and Mango | Williams Sonoma

Ingredients

• 3 cups (9 oz./280 g) rolled oats
• 2 cups (10 oz./315 g) coarsely chopped almonds, pecans or walnuts
• 1 cup (4 oz./125 g) shredded dried coconut flakes
• 1 cup (4 oz./125 g) hulled, unsalted raw sunflower seeds
• 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
• 1/2 cup (5 1/2 oz./170 g) pure maple syrup, preferably Grade B
• 1/3 cup (3 fl. oz./80 ml) vegetable oil
• 1 tsp. ground cinnamon
• 1 1/2 cups (9 oz./280 g) raisins
• 1/2 cup (2 1/2 oz./75 g) Maple-Coconut Granola
• 1/2 cup (4 oz./125 g) plain Greek yogurt
• 1/2 cup (3 oz./90 g) peeled, pitted and diced ripe mango
• Honey for drizzling