Sub for coconut oil?

jayne_mel

what can I use to sub 1/2c co in a crockpot recipe? It was originally veg/canola oil

spngebobmyhero

Just curious: why are you replacing the coconut oil?

And I would use olive oil or butter for a replacement.

PaleoPath4Lyfe

Just curious: why are you replacing the coconut oil?

And I would use olive oil or butter for a replacement.

Agreed. However, I only use olive oil for salad oil

pdworkman

I'm confused as to whether you are looking for a sub for coconut oil or for canola oil. What kind of recipe is it? Coconut oil is a solid fat, so I would probably be looking to sub a solid fat.

jayne_mel

I don't have any... however if those are my options I might be getting some. It's a recipe for granola.

jayne_mel

A friend just said peanut butter. Is this even an option?

spngebobmyhero

If its for granola and you don't want to buy coconut oil (but you should cause its awesome!!!) then I would do part butter, part canned pumpkin. Pumpkin is good as a binder and it has a pretty mild flavor that pairs well with granola. And, kerrygold butter is awesome

jayne_mel

Thanks.

spngebobmyhero

recipe that tastes great, even if I don't eat granola anymore!!

Maple Pumpkin Granola
adapted from Sugar Plum
1/3 cup pumpkin puree
1/3 cup packed brown sugar
1/4 cup pure maple syrup
2 tablespoons unsalted butter, melted
1/2 cup sunflower seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups old fashioned oats
1/4-1/2 cup Craisins
Preheat oven to 300 degrees. Coat a large cookie sheet with cooking spray.
In a large bowl, whisk together, pumpkin, brown sugar, maple syrup, butter, cinnamon, vanilla and salt until combined; stir in oats and sunflower seeds until combined. Spread onto cookie sheet.
Bake for 40-45 minutes or until golden brown and slightly crisp. Remove from oven and stir in craisins and cool.

pdworkman

Okay, usually you can use any kind of oil when you are making granola, to nicely brown the oats. But it is harder to toast them in a crockpot because the temp is lower and it is a moist environment. Coconut oil is really good for toasting/browning foods. The peanut butter might be tasty, but I don't think it will help much with browning. Butter or another solid fat in your arsenal (palm oil, shortening, lard) might work better.

jayne_mel

sweet thanks for the recipe

speedie9

I usually use light olive oil. However if you are browning something, you'll need to use partial solid fat and butter is a good substitute. (when trying to saute.. the olive oil/butter combo will let the food brown but not burn.)