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You are here: Home / Recipes / Diet / Vegan / Herbed Coconut Oil Croutons

Herbed Coconut Oil Croutons

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

A bread with a couple of slices beside a bowl of coconut oil and another bowl of dried spices.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.

A loaf of bread sliced, cut into strips and then cubes on a chopping board with a serrated knife.

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.

A bowl of coconut oil with seasoning and herbs poured on a stainless steel bowl containing cubed bread.

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.

Herbed Coconut Oil Croutons spread on a tray lined with parchment paper.

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 filling a glass bowl to the full.
Print Recipe

Coconut Oil Herbed Croutons

Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Author:Traci York | Vanilla And Bean
Garlicky, crunchy and toasty, coconut oil herbed croutons make a delicious addition to salads, soup, or stews. It's also a delicious vehicle for snacking with dips or fondu!

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.
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

 

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  1. Avatar for AnastasiaAnastasia

    July 13, 2016 at 9:08 am

    Your recipe sounds yummy! I am going to use this recipe to make my breadcrumbs!

    Reply
    • Avatar for TraciTraci

      July 13, 2016 at 9:38 am

      I’ve done it and they’re fabulous! I hope you enjoy it Anastasia! :D

      Reply
  2. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    May 4, 2015 at 4:32 pm

    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!

    Reply
    • Avatar for TraciTraci

      May 5, 2015 at 7:46 am

      I hear you, Geraldine… pure comfort, in any form! :D

      Reply
  3. Avatar for Lisa @ Healthy Nibbles & BitsLisa @ Healthy Nibbles & Bits

    May 1, 2015 at 12:00 pm

    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!

    Reply
    • Avatar for TraciTraci

      May 1, 2015 at 8:44 pm

      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

      Reply
  4. Avatar for Chelsea @ ChelseaChelsea @ Chelsea's Healthy Kitchen

    April 30, 2015 at 3:38 pm

    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)?

    Reply
    • Avatar for TraciTraci

      April 30, 2015 at 4:37 pm

      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

      Reply
  5. Avatar for Kristen @ The Endless MealKristen @ The Endless Meal

    April 30, 2015 at 2:05 pm

    5 stars
    I LOVE homemade croutons! I always make mine with butter, but I’m going to try coconut oil next time. So much healthier!

    Reply
    • Avatar for TraciTraci

      April 30, 2015 at 2:30 pm

      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

      Reply
  6. Avatar for Natalie @ Tastes LovelyNatalie @ Tastes Lovely

    April 30, 2015 at 8:43 am

    5 stars
    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?

    Reply
    • Avatar for TraciTraci

      April 30, 2015 at 10:44 am

      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!

      Reply

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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