Kin Kitchen Coconut Granola & Quinoa Crisps Single

Granola (whole rolled oats, milled cane sugar, expeller-pressed canola oil, rice flour, cornstarch, almonds, honey, salt, natural flavor, barley malt syrup, herb blend [sugar, cardamom, fennel seed, fenugreek, nutmeg]), organic quinoa crisps, organic dried coconut.

Allergens

Contains: wheat, almonds. May contain other tree nuts.

Serving size: 65g (2.3 oz) · 3 servings per container

Full serving — 65g (2.3 oz)
Calories 280 · Total Fat 10g · Saturated Fat 5g · Trans Fat 0g · Cholesterol 0mg · Sodium 110mg · Total Carbohydrate 42g · Dietary Fiber 3g · Total Sugars 12g · Added Sugars 5g · Protein 5g · Vitamin D 0mcg · Calcium 25mg · Iron 2.2mg · Potassium 140mg

Snack serving — 32.5g (1.15 oz)
Calories 140 · Total Fat 5g · Saturated Fat 2.5g · Trans Fat 0g · Cholesterol 0mg · Sodium 55mg · Total Carbohydrate 21g · Dietary Fiber 1.5g · Total Sugars 6g · Added Sugars 2.5g · Protein 2.5g · Calcium 12.5mg · Iron 1.1mg · Potassium 70mg

Full-serving values are as printed on the jar; snack values are half a serving.

Great on yogurt, with your favorite milk, on cottage cheese or straight from the jar. Here are three more ways to use it.

Tropical Smoothie Bowl

5 min · Serves 1. A thick, spoonable bowl with a crunchy coconut finish.

Ingredients

• 1 cup frozen pineapple
• 1/2 cup frozen mango
• 1/2 frozen banana
• 1/2 cup coconut milk (carton or canned)
• 1/3 cup Kin Kitchen Coconut
• Toppings: sliced kiwi, a few pineapple chunks, a squeeze of lime

Steps

1. Blend the frozen fruit and coconut milk until thick and smooth. Add a splash more milk only if the blender stalls.
2. Spoon into a bowl.
3. Top with kiwi, pineapple, lime and the granola.

No-Bake Coconut Energy Bites

15 min + 20 min chill · About 16. Almond butter, honey and chia. A grab-and-go fridge snack.

Ingredients

• 1 1/2 cups Kin Kitchen Coconut
• 1/2 cup almond butter
• 1/4 cup honey
• 2 tbsp chia seeds
• 1/4 cup mini chocolate chips
• Pinch of salt

Steps

1. Pulse half the granola in a food processor until coarse, or crush it in a bag with a rolling pin.
2. Stir all the ingredients together until evenly combined.
3. Chill 20 minutes so the mixture firms up.
4. Roll into 1-inch balls. Keep in the fridge for up to 1 week.

Granola-Crusted Coconut Shrimp

25 min · Serves 4. Crispy coconut shrimp, baked or air-fried. No deep fryer.

Ingredients

• 1 lb large shrimp, peeled and deveined, tails on
• 1/2 cup all-purpose flour, seasoned with salt and pepper
• 2 large eggs, beaten
• 1 cup Kin Kitchen Coconut, crushed fine
• 1/2 cup panko breadcrumbs
• Cooking spray
• Dip: 1/3 cup sweet chili sauce and a squeeze of lime

Steps

1. Heat the oven to 425°F (or the air fryer to 400°F) and line a sheet with parchment.
2. Mix the crushed granola and panko in a shallow dish.
3. Dredge each shrimp in flour, dip in egg, then press into the granola mix.
4. Lay on the sheet and spray lightly with oil.
5. Bake 10–12 minutes, flipping halfway (air fryer: 7–8 minutes), until golden and pink inside.
6. Serve with the sweet chili-lime dip.

See all 18 recipes for every flavor

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