I've read coconut oil mentioned several times here. I use it myself but where I use it the most is in my "famous" granola recipe. It's famous as far as my friends go because they always beg me to make jumbo batches and then share it with them. (Back to my commercial ovens, I can make the recipe x10 really fast!) I'm going to share it here. It's SO good with greek yogurt (how I like to eat it) but also eaten as a cereal or just as a snack out of a ziploc baggie. It's very versatile as far as what you put into it. I'm a seed and nut freak so I put tons of those things into it. I also use Bob's Red Mill Gluten Free Oats so that my Celiac friend can enjoy it too.
Really, double this recipe...it goes too fast! I'm posting the single recipe below:
Deb's All Gone Granola
2 1/2 Cups Rolled Oats
1/2 cup Sliced Almonds
3.4 cup Pecan Pieces
1/4 cup Salted Sunflower Seeds
3/4 tsp Ground Cinnamon
1/8 tsp Salt
1/2 Cup Pure Maple Syrup (I have used the fake stuff like Mrs. Butterworths before but it's really not as good nor as good for you)
1/3 Cup Melted Coconut Oil
1/4 tsp. Almond Extract
1 TBSP. Vanilla
Preheat oven to 300 and line a baking sheet with parchment ( or greased foil) Toss the first 6 ingredients together. In another bowl whisk the rest of the ingredients together then pour over the dry batch and toss to evenly coat. Bake for 45 minutes, giving it a stir half way through. It won't be crunchy when it comes out, let it cool completely then break it apart. If you can get it to last that long it generally stays fresh in an airtight container for a month!
I thought I had a picture of this yumminess, but I don't. You can have fun with this. Add different nuts or seeds, use different extracts, whatever! I used coconut extract and added flake coconut to it one time for a tropical version and it was YUM too! (I also added dried mango and pineapple AFTER it was cooked.)