Coconut Baked Food Recipes

Cranberry Chocolate Coconut Granola Bars

Servings: 10-12 bars
Preparation Time: 10 minutes

• 3 cups quick oats (or GF quick oats)
• 2 tablespoons ground flax seed
• 1 tablespoon flour of choice, optional
• 1/2 cup almonds (or other nuts or seeds of choice)
• 1 cup dried cranberries
• 3/4 cup flaked or shredded coconut
• 1 teaspoon cinnamon
• 1/2 to 3/4 cup semi-sweet chocolate chips
• 1/3 cup maple syrup
• 3 eggs
• 2 tablespoons melted coconut oil (or butter)
• 2 tablespoons water

Preheat oven to 350 degrees ºF. Lightly grease a 9×13-inch pan.

Mix dry ingredients in a bowl. Whisk syrup, eggs, oil and water in a separate bowl. Combine wet and dry ingredients and mix well.

Press mixture into prepared pan with a wet spatula. Bake for about 12 to 15 minutes or until the edges begin to brown. Let cool completely before slicing.

Store in an airtight container in the refrigerator for up to a week or freeze.

Recipe submitted by Alicia, Chardon, OH

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Fruit and Nut Breakfast Cookies

Servings: 8
Preparation Time: 20 minutes

• 3/4 cup quick cooking oats
• 3/4 cup oat bran
• 1/2 cup unsweetened coconut flakes
• 1 tablespoon chia seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup walnuts, chopped
• 1/4 cup sunflower seeds
• 1/4 cup golden raisins
• 1/4 cup pitted dates, chopped
• 1/4 cup unsweetened dried cherries, chopped
• 2 very ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1 tablespoon honey
• 1 teaspoon vanilla paste (pure vanilla extract will work as well)

Preheat oven to 350 degrees ºF.

Line a large baking sheet with parchment paper or grease with coconut oil.

In a large bowl, combine all the dried ingredients (oats through salt). Add dried fruit and nuts being sure to stir well so the fruit doesn’t clump together.

Add the mashed banana, coconut oil, honey and vanilla to the bowl and stir well to combine. Use your hands to form eight cookies.

Bake for approximately 20 minutes, or until the edges begin to brown slightly. Allow to cool on the cookie sheet.

These cookies freeze very well. Just thaw in the refrigerator overnight.

Recipe submitted by Alethea, Groveland, MA

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Coconut Almond Granola

Servings: 6
Preparation Time: 20 minutes

• 3 cups rolled oats
• 3/4 cups sliced, raw almonds
• 1 cup unsweetened coconut chips
• 3/4 cup pumpkin seeds
• 2 teaspoons ground flax seed
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 tablespoons coconut oil
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

1. Preheat oven to 250 degrees F.

2. Cover a medium sized baking sheet with parchment paper.

3. Mix the oats, almonds, coconut chips, pumpkin seeds, flax seed, cinnamon, ginger, and nutmeg together in a large bowl.

4. Combine the coconut oil and honey in a small pan and melt oil over medium heat. (You can skip this step if your oil is not solid.)

5. After the coconut oil melts, stir in vanilla and salt.

6. Pour the liquids over the dry mixture and stir together.

7. Spread the mixture onto the parchment paper covered pan and bake for 75 minutes, or until very slightly browned.

8. After the granola cools, you can break it up and store in an airtight container for up to 2 weeks.

Recipe submitted by Gena, Maypearl, TX

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