Granola recipe with coconut, ginger, and almonds. This healthy granola recipe is made with coconut oil.
It’s a first for me, doing a product review on this blog. I got this big bottle of coconut oil in the mail, and I immediately went to work searching high and low for ways to use it. And by that, I mean I typed the phrase “coconut oil” into the search bar on Pinterest. I’m kind of a research genius that way. I also asked my Facebook friends, and even sent the question to the Thumb community. I got some interesting results from all this “research.”
One result was that I discovered that people are not cooking with coconut oil very much. I mean, when it comes to actual recipes with coconut oil as one of the ingredients, there are few. It didn’t stop me from trying a few things, things you will probably see on this blog very soon. The very first thing I tried was this coconut oil granola.
The brand of coconut oil I am using today is Tropical Traditions.
Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
I made a few changes to the recipe I found. As usual, my changes are prompted by what’s in my pantry. Or more appropriately, what’s not in my pantry. One thing I added that I was very happy with was the crystallized ginger. It has a different texture than the rest of the granola… it’s soft and chewy. It has a strong flavor that gives a little extra kick to the granola. There’s something about that coconut-ginger combination that I really like.
My husband said he liked this granola quite a bit. He thinks it has a lot of different flavors in it, and he’s not wrong. Each bite is a little different from the last. And it is really yummy with honey-flavored greek yogurt and sliced fresh strawberries.
So, here are a few interesting facts about this brand of coconut oil. It’s made in the Phillippines by a pretty old-school traditional method that keeps it from being highly processed or mass produced. It’s organic. And while I’m not exactly qualified to be making any medical claims, I can tell you that it has a boat-load of antioxidants. Which is good news for you!
Get the [tooltip text=”spoiler alert: If you watch carefully, you’ll see a very technical process involving a guy sitting on a really long board in order to squeeze the coconut to death. Don’t worry, though. His butt is nowhere near your coconut oil.”]juicy details[/tooltip] here: Tropical Traditions Gold Label Virgin Coconut Oil
I know you want to buy the gold label stuff now!!
I should mention here that I also used the oil in a non-food way this week, too. My son has this super weird and unusual skin condition on his hands and feet. It’s basically extra thick skin, which looks kind of blistery, and sometimes dries and peels off. We’ve been working on the problem with a pretty heavy regimen of supplements, which make the skin drier and flakier than normal. In an attempt to scrub the crazy huge amount of peeling skin off, I gave him a little bit of coconut oil and some coarse sea salt and had him scrub hard for a few minutes, before washing it off. It wasn’t a magic pill or anything, but it definitely helped soften up his skin some, and he was very happy. I think we might try it again when we have more time available for scrubbing.
My opinion of the coconut oil is that I like it. It’s definitely tasty and healthy. Don’t get me wrong, it’s no substitute for butter, but then again, what is? It is pretty pricey compared to other oils, too. However, the health benefits might outweigh the costs in this case. Good fats are essential to a healthy diet. Or so I’m told. Either way, I’ll definitely be buying coconut oil again. And look for some more coconut oil recipes in the near future!
- 3 cups oats
- ⅔ cup sliced almonds
- ⅓ cup chopped brazil nuts
- ⅓ cup flaxseed
- ½ cup dried cranberries
- 1 cup coconut
- zest of 1 lemon
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 2-3 T. diced crystallized ginger
- ½ cup honey
- ¾ cup coconut oil
- In a small saucepan over medium heat, mix together honey and coconut oil, heating just until smooth and melted. Remove from heat.
- In separate bowl, combine all remaining ingredients.
- Pour honey mixture over the oat mixture and stir to coat.
- Pour onto baking sheet, and smooth it into one even layer. Bake at 325 degrees for 20-30 minutes, until toasted to a dark brown, stirring every 10 minutes.
- Allow to cool completely before eating.
If you enjoy this recipe, you might also enjoy:
Coconut Oil Granola from Hungry Girl Por Vida
Almond Butter Granola from Peanut Butter Fingers
Olive Oil Granola from The Kitchn
Iced Oatmeal cookies from Jen’s Favorite Cookies
This recipe linked up at: Finding Joy In My Kitchen;