I was recently given the opportunity to try Tropical Traditions Gold Label Virgin Coconut Oil, and jumped at the chance. I am always looking for healthier more natural options when it comes to what I feed my family, and that’s what Tropical Traditions offers. This oil has so many uses in the kitchen, from substituting it for your normal vegetable oil (it is heat stable which is very important when using it to cook with), to using it as an ingredient in your foods.
We are a homemade granola eating family here, and I have experimented with many different recipes, but had never tried one using coconut oil. Luckily, one of their readers submitted a recipe for granola using coconut oil on their coconut recipes blog. I didn’t have any Chia seeds, so just left them out of the batch I made. This granola was fantastic! It was so tasy, with a marked coconut flavor. I have copied the recipe here on the blog in case you would like to try it out.
- 2 cups coconut oil
- 1 cup honey
- 8 cups old fashioned oats
- 2 cups shredded coconut
- 1 cup dried cranberries
- 1 cup dried cherries
- 1 cup golden raisins
- 1 cup walnuts (soaked if possible)
- 1 cup sliced almonds (soaked if possible)
- 1 cup sunflower seeds (soaked if possible)
- 1 cup pumpkin seeds (soaked if possible)
- 1 cup chia seeds
- 2 teaspoons vanilla
- 2 heaping tablespoons cinnamon
- Preheat oven to 250 degrees.
- In a saucepan, melt the coconut oil and honey together over low heat. Whisk until combined. Remove from the burner and stir in the vanilla.
- You will need two large bowls or one huge bowl. Place the oats, coconut, dried fruit, nuts and seeds in the bowl(s). Sprinkle the cinnamon over the dry mixture and stir to combine.
- Pour the honey/coconut oil mixture over the dry ingredients and stir until everything is coated.
- Grease your baking sheets with coconut oil, pour the granola mixture onto a baking sheet, and spread out into a single layer.
- Bake for 45-60 minutes, stirring occasionally. You want the granola to be golden brown. The granola will still seem wet when you take it out after an hour, but it dries out and gets crunchy after it sits. Careful not to overcook it, as the dried fruit gets a weird burnt flavor.
- Store the cereal in a glass jar in the fridge to keep it fresh and keep the nuts and seeds from going rancid.
There are many claims as to the health benefits of using coconut oil over other oils, but I am no expert and make no claims. I just know that this is product is made from truly high quality coconuts. It is an unrefined coconut oil and is made on Mt. Banahaw and surrounding areas from organic coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest.
Virgin Coconut Oil, Gold Label – 1 quart
You can learn more about how this coconut oil was found and is processed by watching this video interview of the founder and owner of Tropical Traditions:
Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”