Coconut Snack Recipes

Fruited Granola with Syrup

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

Fruited Granola:

2 cups rolled oats (old fashion oats)
2 cups quick oats*
1/2 cup wheat germ (optional)
1 teaspoon cinnamon
1/2 cup coconut oil
1/2 cup brown sugar
3 tablespoons juice (apple, pomegranate, cranberry, grape, etc)
2 teaspoons vanilla
1/2 cup honey
1 cup dried fruit (blueberries, raisins, cherries, etc.)

Fruited Syrup:

1/2 cup maple syrup
1/2 cup honey
3 tablespoons fruit juice

Fruited Granola:

1. Preheat oven to 250. Combine oats, wheat germ, and cinnamon in a large bowl.

2. Measure out 1/2 cup of solid coconut oil. Using your hands scoop small batches out of the cup and press it together with your palms over the granola bowl so it drips into the bowl.

3. In a separate bowl combine brown sugar, juice, vanilla, and honey. You can heat this mixture if desired before pouring it over the granola.

4. Spread granola out over 2 large, rimmed, greased baking sheets. Use your hands to form clumps of granola if you like it chunky.

5. Bake at 250 for 20 minutes.

6. Stir. Bake for an additional 20 minutes. When cooled, add dried fruit.

Fruited Syrup:

1. Combine all ingredients. Mix well.

*Use all rolled oats if desired.

Recipe submitted by Katrina, Canal Fulton, OH

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Coconut Maple Granola

photo by recipe author

Servings: 6 1/2 cups
Preparation Time: 10 minutes

2 cups oats
2/3 cup shredded coconut
1/3 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons coconut oil
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Optional: any dried fruit and nuts you want

Preheat oven to 300 degrees F.

Mix everything except the dried fruit together. Pour into a glass pan or jelly roll pan and bake in preheated oven for 30 minutes, stirring after 15 minutes.

Add dried fruit after it’s done baking.

Recipe submitted by Ashlei, Johnson City, TN

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Coconut Vanilla Granola

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This granola has a long shelf life, although it’s usually eaten up very quickly. In addition to eating as cereal, try it sprinkled on top of vanilla ice cream or over yogurt.

Servings: 10 cups
Preparation time: 10 minutes

6 cups regular rolled oats
1 1/2 cups chopped nuts (I like a mix of almonds, walnuts and pecans)
1 1/2 cups shredded dried coconut
1 cup honey
1/4 cup water
1/2 cup coconut oil
1 tablespoon vanilla extract
1/2 teaspoon salt

Preheat oven to 250 degrees F.

Combine oats, nuts and coconut in a large bowl. Set aside.

Combine honey, water and salt in a small saucepan. Heat, stirring frequently, to thin the honey. Remove from heat and stir in coconut oil and vanilla. Pour over oat mixture and stir well.

Place granola into 2 greased 13x9x2-inch pans or 1-2 greased cookie sheets. Bake in a preheated oven for about one hour, until golden. Stir/turn over using a wide metal spatula about every 20 minutes. The granola will get crunchier as it cools. Store in an airtight container.

Recipe submitted by Susan, Madison, MS

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Coconut Granola II

Coconut Granola

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes
Cook time: 1 hour 15 minutes

6 cups rolled oats
1 cup chopped walnuts or pecans
1 cup chopped almonds
1 1/2 cups unsweetened shredded coconut
1/2 cup maple syrup
1/2 cup coconut oil
1 teaspoon salt
1 cup raisins (optional)

Preheat oven to 250.

In a large bowl, combine oats, nuts, and shredded coconut.

In a separate bowl, combine maple syrup, oil and salt. Combine both mixtures and pour onto 3 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes for even coloring.

Remove from oven and add raisins if desired.

Recipe submitted by Chanelle, Beaumont, CA

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Coconut Peanut Butter Granola

example photo shown

1/3 cup raw honey
1/2 cup peanut butter
1 tablespoon coconut cream
1/4 cup coconut oil
2 cups oatmeal
3/4 cup coconut flakes

Preheat oven to 275 degrees.

Put all ingredients except oatmeal and coconut in saucepan on low heat and mix till smooth. Add oatmeal and coconut flakes and stir well until thoroughly mixed.

Spread on cookie sheet and put in preheated oven for 10 minutes, stir and move around and then back in oven for 10 more minutes. Let cool.

You will have a great snack of chewy coconut peanut butter granola or put in a bowl and eat with milk.

Recipe submitted by Angela, Little Falls, MN

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Coconut Granola

example photo shown

15 cups rolled oats
2 cups walnuts – chopped
4 – 5 cups shredded or flaked coconut
3 tablespoons cinnamon
10 ounces of brown rice syrup
2 cups melted coconut oil, more for cookie sheet

Preheat oven to 350 degrees and grease a large cookie sheet.

Mix all the dry ingredients together before stirring in the oil and brown rice syrup. Pour half of the mixture onto the prepared cookie sheet and bake in the preheated oven for 5 minutes.

Take the granola out and stir, then put bake for an additional 5 – 7 minutes. Repeat with second half.

This is a great homemade cereal and you can eat it with milk, kefir, yogurt or just plain!

Recipe submitted by Dorothy, Medina, TX

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No Bake Healthy Protein Snack

example photo shown

1/4 cup coconut oil
2 tablespoons organic cocoa or carob
1/4 cup Coconut Cream Concentrate – softened
1/4 cup Tahini (or any nut butter)
2 tablespoons of rice syrup, or any sweetner to taste.
1/4 cup coconut flour (sifted)
1/8 teaspoon salt
1 cup raw seeds or nuts, (can be mixed)
1/2 teaspoon ginger powder
1/8 teaspoon stevia (optional)

Warm coconut oil and add cocoa and blend well. Stir in coconut cream, nut butter, and sweetener of your choice. Mix salt with coconut flour and blend into mixture. Stir in nuts and/or seeds, ginger powder, and stevia.

Grease a container that can be refrigerated. Put mixture in container and cool for 1/2 hour and then score. This makes it easier to remove once it has firmed up. When mixture is firm finish cutting into squares, and enjoy.

Recipe submitted by Emma, Anchorage, AK

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Granola and Coconut Cream Bark

example of Coconut Cream Bark shown

Granola

2½ cups oat meal or mixed grain cereal
¼ cup shredded coconut
½ cup raw sunflower seeds
¾ cup chopped nuts (not peanuts) or pistachios
25 drops brown stevia (optional)
¼ cup coconut oil
½ cup honey, or brown rice syrup
½ cup real maple syrup
½ teaspoon Himalayan salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Mix oats, shredded coconut, seeds and nuts, then set aside.

In a pan combine remaining ingredients. Heat and stir until well mix. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 F stirring every 10 minutes until lightly browned, about 20-30 minutes. Cool. Store in an airtight container.

I add this Granola recipe to a very similar Coconut Cream Concentrate recipe which I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

½ cup coconut flakes
½ cup Coconut Cream Concentrate
½ teaspoon vanilla
dash Himalayan salt
1/8 teaspoon pure stevia powder

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the coconut cream and allow to set up in the refrigerator if you can wait!!

Options:

Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
Add 1 teaspoon cinnamon or 1/4 cup carob powder.
Add carob chips.
Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX

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