When I think of herbed coconut oil croutons, I think of comfort food. Delicious on salads, soups, and stews or as a crunchy snack with dip, like fondue, vegan Ranch, or vegan caesar dressing. They serve as a tasty addition to a variety of dishes. There are various ways to prepare croutons, some with butter, others with olive oil, but my favorite way to prepare croutons is with herbed coconut oil.
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.
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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Anastasia says
July 13, 2016 at 9:08 amYour recipe sounds yummy! I am going to use this recipe to make my breadcrumbs!
Traci says
July 13, 2016 at 9:38 amI’ve done it and they’re fabulous! I hope you enjoy it Anastasia! :D
Geraldine | Green Valley Kitchen says
May 4, 2015 at 4:32 pmI 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!
Traci says
May 5, 2015 at 7:46 amI hear you, Geraldine… pure comfort, in any form! :D
Lisa @ Healthy Nibbles & Bits says
May 1, 2015 at 12:00 pmFirst 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!
Traci says
May 1, 2015 at 8:44 pmOh 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
Chelsea @ Chelsea's Healthy Kitchen says
April 30, 2015 at 3:38 pmI 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)?
Traci says
April 30, 2015 at 4:37 pmHey 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
Kristen @ The Endless Meal says
April 30, 2015 at 2:05 pmI LOVE homemade croutons! I always make mine with butter, but I’m going to try coconut oil next time. So much healthier!
Traci says
April 30, 2015 at 2:30 pmI 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
Natalie @ Tastes Lovely says
April 30, 2015 at 8:43 amNow 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?
Traci says
April 30, 2015 at 10:44 amYeah, 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!