I’ve been looking for new ways to use coconut oil (as I suspect every other person on the planet is). Over the summer, I rubbed it on top of a sunburn on Andrew’s neck, and he woke up to a soothed, way less red/enflamed burn. Lately, I’ve been slathering myself in it, after a hot shower, to get some much-needed moisture back into my skin (bonus: this makes you smell like a tropical paradise).
I had yet to venture into cooking with coconut oil, until recently. I was worried that if I cooked with it, say to fry up some breaded chicken cutlets, the food would take on an unwanted coconut flavor. But when I decided to try coconut oil as a substitute for vegetable oil in homemade granola bars, I just knew it was goingto be good.
The coconut flavor is extremely subtle and the texture of the bars, although crunchy, is surprisingly soft/smooth. They have quickly become favored in our house over the pricey Crunchy Nature Valley Bars. Another win for the ever-versatile coconut oil, making it well worth the $10 I spent on a huge tub of it from BJ’s.
These granola bars are made with coconut oil for extra awesome flavor and a smooth but crunchy finish!
- 1/2 c coconut oil
- 1/3 c brown sugar
- 1/2 c honey
- 1 tsp vanilla extract
- 4 c old fashioned oats (quick oats work, too)
- 1/4 c flour (white or whole wheat)
- 1 c chocolate chips (mini turn out really nice)
- Preheat oven to 325F.
- Warm coconut oil on low to liquid state in a small sauce pan. Add brown sugar, honey and vanilla extra. Stir vigorously to combine.
- In a separate bowl, whisk together the remaining ingredients.
- Add the wet ingredients to the oat mixture and stir to combine.
- Pour granola mixture into a parchment-lined (Reynolds Consumer Pan Lining Paper works great!) baking pan (9x13) and shape into a rectangle, about 1 inch thick. *You can use a larger pan- just be sure to mold into a smaller, compact rectangle.
- Bake for 35-40 minutes, or until golden brown.
- Allow to cool down almost completely before removing granola with parchment from the pan. Lay parchment on cutting board, then cut granola into bars, starting with the heel of a large chefs knife to make big long cuts (this prevents crumbling). I like mine about the size of the Nature Valley Crunchy Bars.
- ** You can add whatever extras you'd like to these bars- dried fruits, shredded coconut, etc- before baking.
- ** Individually wrapped, the bars will remain fresh for several weeks. I freeze extra bars in snack-sized Ziplocs, then throw into my husband's lunch bag in the morning.
What is your favorite use for coconut oil?
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