I’ve consumed a ridiculous amount of granola over the years.

Since granola is generally healthy, there’s really no need to feel guilty about emptying the bulk section of my local co-op on a regular basis.

You should never feel guilty, actually.

Unless you manage to chop off your sister’s barbie’s hair (on accident, of course) then proceed to hide the evidence behind the family computer (on purpose, of course).

Oops.

Back to the food.

Some varieties of granola do pack in a boatload of sugar.

And I’m still trying to avoid consuming mucho sugar during the morning hours.

This should be an easy feat since the sugar monster tends to emerge after dinner anyway.

That’s when the real damage is done.

Hide yo cake hide yo pie if you want to enjoy them yourself before the sugar monster inhales it all in a manner of milliseconds.

Anyway.

My absolute favorite granola would have to be coconut almond.

With whole almonds and big flakes of toasted coconut.

I try not to pick out all the best pieces whenever I get a fresh batch because I know that my remaining granola breakfasts will be a tad disappointing.

Lacking all the delicious fatty bits and all.

Even though I love granola, occasionally I enjoy other breakfast treats.

By treats, I don’t mean ginormous gooey cinnamon rolls slathered in tangy cream cheese frosting, although wouldn’t that be nice?

I’m talking healthy breakfast bowls complete with fresh fruit and whole grains.

Juicy mangoes and coconut go quite well together.

Just try this beverage and you’ll totally get what I’m saying.

So obviously I had to pack this particular bowl with mangoes and not one, but two forms of coconut.

Coconut oil.

Plus toasted coconut flakes!

(My packaged toasted coconut flakes meant for lazy people contain a bit of sugar, but you could certainly use plain toasted coconut.)

And if you really want to go all out with the coconut theme, swap in coconut milk for the almond milk.

For my two-coconut version of this bowl, I start with a mound of hot brown rice, then pour in some unsweetened original almond milk (vanilla unsweetened would be fabulous too!), add juicy mango, season the mango with salt, drizzle melted coconut oil in there, sprinkle on those toasted coconut flakes, and finally give the whole thing a generous squeeze of honey!

Perfection.

P.S. Vegan friends, please use maple syrup or agave in place of the honey. Bees are animals too, you know.

P.P.S. You could gently heat the almond milk in a saucepan, but I went the lazy route and used cold milk.

P.P.P.S. For an extra treat, toss some toasted macadamia nuts into your tropical breakfast.