Coconut Baked Food Recipes

Date-Sweetened Granola with Peanut Butter, Coconut, and Dried Fruit

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Date-Sweetened Granola with Peanut Butter, Coconut, and Dried Fruit Recipe

photo by recipe author

Servings: 4 cups
Preparation Time: 40 minutes

• 1 cup water
• 10 pitted dates
• 2 tablespoons peanut butter
• 1 tablespoon
  coconut oil
• 1/2 teaspoon
  cinnamon
• 1/2 teaspoon sea
  salt
• 2 1/2 cups old-fashioned
  rolled oats
• 1 cup assorted raw nuts, roughly chopped
• 2 tablespoons chia seeds
• 1 cup unsweetened
  coconut flakes
• 1/2 cup dried
  fruit (berries, cranberries, and cherries are my favorites)

Preheat oven to 325 degrees ºF.

Bring a small saucepan with water and dates to a rapid boil over high heat. Lower heat to medium and cook, stirring occasionally until it is the consistency of chunky applesauce. Allow to cool and puree in a blender or food processor. Pour into a small bowl with the peanut butter, coconut oil, cinnamon, and salt.

In a large bowl, combine the oats, nuts, and chia seeds. Then pour the date mixture over the oats and stir until evenly combined.

Spread in a thin layer on a cookie sheet and bake for 30-35 minutes stirring halfway through and checking closely near the end to make sure it doesn’t burn.

While the granola is baking, pour the coconut flakes into a large dry saucepan and place over medium heat. Toss and stir frequently until the coconut turns a light brown color and becomes fragrant. Remove from heat and quickly transfer to a container to stop the browning.

Pour the coconut flakes and dried fruit over the warm granola and allow to cool before transferring to an airtight container.

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Coconut Cranberry Granola

Coconut Cranberry Granola Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes
Serving size: 1/2 cup

• 1/4 cup coconut oil
• 1/4 cup butter
• 1/4 cup honey
• 1/4 cup organic whole cane sugar
• 1/2 cup purified water
• 1/4 teaspoon cinnamon
• 3 cups old fashioned oats
• 1/2 cup dried cranberries
• 3/4 cup coconut chips

1. Preheat oven to 375 degrees ºF.

2. Melt and mix coconut oil, butter, honey, sugar, water, and cinnamon in glass measuring cup.

3. Spread old fashioned oats in a 9×13 inch baking pan. Pour in the liquid mixture of the coconut oil & other melted ingredients, and stir until all the oats are saturated.

4. Bake in preheated oven for 20 minutes, uncovered. Remove from oven and flip over sections of the oats with spatula until all are overturned. Bake for another 15 minutes uncovered. Remove again, stir, and add a final 10 minutes in the oven uncovered until all are evenly lightly browned. (Total baking time is 45 minutes.)

5. Once cooled, add and mix in dried cranberries and coconut chips.

Serve plain, or with milk, (or coconut milk*), or serve as a topping to yogurt, ice cream, etc.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Zsofie , Southfield, MI

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Coconut Pumpkin Granola

Coconut Pumpkin Granola Recipe

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

• 1/3 cup + 1 tablespoon Gold Label Virgin Coconut oil
• 6 tablespoons maple syrup
• 2 tablespoons molasses
• 1 teaspoon ground cinnamon
• 2 tablespoons water
• 4 cups old-fashioned oats
• 1 cup wheat germ – optional
• 4 tablespoons brown sugar
• 1/2 tsp. salt
• 4 tablespoons flaxseed (ground or whole)
• 2/3 cup unsweetened organic coconut shreds
• 2/3 cup pumpkin seeds
• 2/3 cup almonds (chopped or whole)

Preheat oven to 275 degrees °F.

Bring oil, syrup, molasses, cinnamon, water to a simmer in a saucepan over low heat.

Mix all the rest of the ingredients in a large bowl. Pour oil/maple syrup mixture over oat mixture and stir to combine.

Coat 2 large cookie sheets with oil and divide granola mixture evenly. If you like granola clusters, gently form clumps from the mixture.

Bake on middle rack for about 30 minutes, stir and continue baking for another 5 to 10 minutes until golden brown.

Let cool completely before storing in an airtight container.

Recipe submitted by Claudia, Shawnee, KS

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