Just about any type of bread can be used to make croutons, but I’ve found sourdough bread works best because it’s sturdier than most sandwich bread. But, in a pinch, any day-old bread will do. Cutting the croutons into large pieces is my preference, although they can be cut as large or small as desired. With smaller pieces, especially in salads, I often end up chasing them around my salad bowl because as soon as I stab the crouton, it pops out from under my fork. And there’s something about a large crouton floating atop a bowl of soup; it just shouts comfort.
I was at my sister’s house when I first tasted coconut oil herbed croutons. She made up a batch for a Caesar salad that was so delicious, I did a double-take when she told me she used coconut oil to make them – I had never heard of this (older sister = wiser) and there was no coconutty taste. I’ve since never used anything else, and I walk right on by those boxed croutons at the store.
This recipe is versatile, so adjusting the amount and types of herbs and seasonings to taste is a breeze. Because they take so little time to prepare and store for such a long time, the effort is worth it. They’re an easy way to add a special touch to any meal, and your family and guests will love them.
the recipe
Coconut Oil Herbed Croutons
Ingredients
- 1 lb Day Old Sturdy Bread like any Sourdough or Rustic Multigrain cubed into 1/2"x1/2" (1.5x1.5cm) pieces, 448g
- 1/2 C Virgin Unrefined, Cold-Pressed Coconut Oil, melted and cooled, 200g
- 1 tsp Oregano dried
- 1 tsp Basil dried
- 1/2 tsp Thyme dried
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Sea Salt
Instructions
- Preheat oven to 325F (162C).
- Cube bread and place the cubes in a large mixing bowl.
- Melt the coconut oill. To the coconut oil, add and mix in all the seasoning and herbs. Pour 1/2 the mixture over cubed bread. Stir the croutons. Repeat. Mix well, making sure each piece of bread gets covered.
- Spread croutons evenly onto a parchment-lined baking sheet. Bake at 325F (162F) until golden brown, about 35-40 minutes. Rotate pan halfway through baking.
- Cool and store in sealed plastic bag in pantry for up to two weeks.
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Your recipe sounds yummy! I am going to use this recipe to make my breadcrumbs!
I’ve done it and they’re fabulous! I hope you enjoy it Anastasia! :D
I love making my own croutons, Traci – so easy and so good. What is it about bread – in any form – that makes food so good! Haven’t tried coconut oil yet – but will be adding that to my must try file. Looks great – and awesome pictures!
I hear you, Geraldine… pure comfort, in any form! :D
First of all, how cute is that mini whisk?? Second, I am so excited about these croutons right now. Why haven’t I thought of adding coconut oil in there? Definitely trying it the next time I have stale bread lying around!
Oh that mini whisk! It was a gift from a friend I went to school with.. we needed a whisk of every size.. the tiny whisk was kind of a joke, but I use it all the time! The coconut oil.. I know, right? My sister! I hope you enjoy this one Lisa! :D
I love homemade croutons! Growing up my dad always made the best ones with olive oil and a ton of salt haha.
Is the coconut oil in this recipe unrefined (ie. does it taste coconutty)?
Hey Chelsea! Homemade is sooo good, right? I forgot to add my link. I use Nutiva Organic; unrefined, cold pressed. Alone, it has a mild coconut flavor, but with other ingredients, I can’t detect it. It tastes rich! :D
I LOVE homemade croutons! I always make mine with butter, but I’m going to try coconut oil next time. So much healthier!
I know, right? I use coconut oil all the time, but it never occurred to me to use it for croutons… I’m telling ya.. big sister knows! :D
Now I am obsessed with trying a coconut oil crouton! I love all things coconut oil. It’s what I use to cook all my fish in, and I put about a tbs in my smoothie every morning. I even use it as an eye makeup remover, haha! Now I’ve got to use it for croutons! Is there anything coconut oil can’t do?
Yeah, I get it! Obsessed! Okay, there are several ingredients like coconut oil (the can do everything ingredient); chickpeas, and cashews make my short list too. It’s incredible stuff and a superfood! I use it to moisturize and wash my face too!! It’s good, yes! :D I think you’ll like this Natalie!