recipe reviews for:

Coconut Granola

“A quick, easy, and very delicious recipe that can be eaten for cold cereal, topping on yogurt or even for a snack. Because it does a better job that honey, I use part maltose syrup (purchased at Asian markets) to help bind the ingredients together instead of using all honey. Virgin coconut oil has many healthy properties and enhances the taste of the granola, but if that cannot be found you can substitute it with any other oil. Enjoy!”

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Reviewed: Apr. 26, 2012

This granola is pretty good, though the recipe needs some tweaking. It is very sticky and sweet, not my preference, so I would cut back on the sweetener. The coconut flavor is good. The method for baking seems to be the biggest trouble for the recipe. My usual granola is baked at 250 F for 30 minutes, stirred, then baked another 15-30 minutes according to personal taste. It never burns in this slow oven and cooks evenly through. This recipe was very dark on bottom and not cooked enough on top. My oven may be a factor, but I just thought I would put out the suggestion to cook longer and slower.

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2 users found this review helpful

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livinsimpler

Cooking Level: Expert

Reviewed: Jan. 6, 2012

Love this! I didn't have coconut oil, so just used extra veg oil, and I used dark chocolate chips instead of the dried fruit. It is delicious!

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1 user found this review helpful

Reviewer:

reinaderigo

Reviewed: Oct. 26, 2011

Nice recipe that is easy to do. I trade dried blueberries for the cranberries and my kids absolutely love it!

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1 user found this review helpful

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Fattirewhitey

Reviewed: Oct. 5, 2011

We all loved this granola!!

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1 user found this review helpful

Reviewer:

dominalien7

Cooking Level: Expert

Home Town: San Luis Obispo, California, USA

Reviewed: Sep. 13, 2011

Wonderful! I used all coconut oil and all honey and used wheat germ instead of oat bran. This recipe is a wonderful way to incorporate coconut oil into your diet for medical reasons (thyroid, etc.)

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1 user found this review helpful

Reviewer:

Lenore

Reviewed: Oct. 24, 2010

Yummy. Love that it is not so sweet. I did use all honey and all coconut oil. Definately a make again.

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2 users found this review helpful

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mary3454

Reviewed: Oct. 20, 2010

This stuff was yummy and easy! I will definitely make this again!

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2 users found this review helpful

Reviewer:

deedimeo

Reviewed: Aug. 14, 2010

This recipe worked very well for me. I did replace the 1/2 cup barley malt syrup with mix of more honey and pure maple syrup. I also went with all coconut oil. Dried cherries instead of cranberries and added some cinnamon and nutmeg for a little additonal flavor. I did cook it longer, more than twice as long as needed and did stir it halfway so that it all browned well. My daughter loves it!

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10 users found this review helpful

Reviewer:

CHEFBOYOHBOY

Cooking Level: Expert

Home Town: Kewaskum, Wisconsin, USA

Living In: Ada, Michigan, USA

Reviewed: Jul. 3, 2010

This is certainly a quick and easy granola recipe. I do not tend to have barley syrup in my cupboard, so I used all honey, with good results. I also substituted coconut extract for the vanilla as I was looking for as strong a coconut flavor as possible. That was a good call, as I still found it subtle, but that is personal preference. It is definitely there, not lacking. I added dried blueberries when finished, which was a nice flavor match. Thanks for the recipe.

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14 users found this review helpful