Try This: Make Granola With Coconut Oil

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Feb 3, 2012
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Do you love toasty coconut? And granola? Then you’ll love this suggestion from Melissa Clark: make your granola with coconut oil! Virgin coconut oil not only has a number of health benefits, it also lends a warm, nutty flavor to granola.

Clark shares her recipe for Double Coconut Granola in her newest cookbook, Cook This Now. It’s basically a tweaked version of her addictive olive oil granola recipe, using melted coconut oil in place of the olive oil and a different assortment of nuts and dried fruit, with coconut chips providing the other hit of toasty coconut flavor.

But you don’t have to stick to her recipe to enjoy this combination; try replacing the oil in your favorite granola recipe with melted coconut oil and see how you like it.

Get the recipe: Double Coconut Granola at WNYC Get the book: Cook This Now, $18.99 on Amazon

Have you ever tried making granola with coconut oil?

Related: Pantry Staples: Trader Joe’s Organic Coconut Oil

(Images: Faith Durand; Emma Christensen)

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