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Canna-Infused Granola

March 7, 2020

It’s National Cereal Day—yes, there is actually a day that celebrates America’s favorite breakfast food—and what better way to start your day than with a bowl of spiced, canna-infused granola? If you’re anything like us, this will definitely become the best part of waking up for you too! 

It’s also a nutrient-dense superfood. Pumpkin seeds are a good source of magnesium, manganese, iron, zinc, and copper; chia seeds add omega 3s, antioxidants, and fiber; pepper contains beta-caryophyllene and helps to unlock the magical anti-inflammatory properties of curcumin from the raw turmeric; everyone knows how good blueberries are for you! It’s as delicious as it is nutritious. More savory than sweet with a warmth from the clove and a pleasant texture and mouthfeel from all the nuts and seeds.

Alex and Kevin, a dynamic culinary duo who combine a passion for science with culinary alchemy to produce mouthwatering, tummy-satisfying results, accepted our challenge—to come up with the ultimate cannabis-infused homemade granola recipe.  Their original recipe is provided below. 

“A savory take on granola. Warmly spiced with pepper and turmeric, great as a morning, lunch, or afternoon pick me up. A delightful crisp complement to your favorite milk or yogurt.”– Alex

“I could eat this every day. I do eat this most days, actually. The toasting and light salting of the almond, pepita and oat mix adds a savory element that pairs quite well with additions of turmeric, clove, toasted coconut, honey, black pepper, and dried or fresh blueberries. The resulting flavor has a warm and floral characteristic that isn’t overly sweet. Tastes great and it’s good for me. A welcome start to my day or delicious midday snack.”– Kevin

Equipment:

  • Large bowl 
  • Small bowls
  • Spoon or spatula
  • Whisk
  • Baking sheet
  • Parchment

Ingredients:

  • 2 CUPS quick-cooking oats

    Quick cooking oats are smaller in size than Old Fashioned Oats, which lends to a lighter, crispier, and faster cooking granola.

  • ½ CUP coarsely chopped raw almonds
  • ¼ CUP pepitas/raw pumpkin seeds
  • ¼ CUP chia seeds
  • ½ TSP salt
  • ¼ TSP pepper
  • ¼ to 1/2 TSP clove

    Clove has a strong flavor and a little goes a long way. Start with ¼ TSP and feel free to increase to 1/2 TSP or more suit your personal taste preferences.

  • ½ CUP raw, unsweetened coconut flakes
  • 1 TBSP coconut oil
  • 2 TBSP canna-infused coconut oil
  • ⅓ CUP honey.

    A basic honey is just fine and using a honey like orange blossom can add even more flavor to your granola.

  • 1 TBSP raw turmeric grated
  • 1 egg white, whisked
  • ½ CUP dried blueberries

Makes: approximately 5 cups, 10 ½ CUP servings with 8mg THC per serving

Directions:

  • Preheat oven to 320°
  • Coarsely chop almonds. 
  • Mix all dry ingredients (except for the dried blueberries) together in a large bowl.
  • In a small bowl, melt and measure canna-infused coconut oil and combine with coconut oil, honey, freshly grated turmeric. Heat in the microwave (about 45 seconds) or on your stovetop until coconut oils liquefy. 
  • Pour wet ingredients over dry and mix well with a wooden spatula or your hands. 
  • In a small bowl, whisk the egg white to aerate until frothy.
  • Mix frothy egg white into granola mixture and stir to combine thoroughly.
  • On a parchment-lined baking sheet pan, spread out granola. 
  • Bake for 28 min. After 14 minutes, lightly mix granola on a sheet pan (or just rotate pan if you want more larger clusters). Be sure to check the color of the coconut flakes as you near the end of your cooking time. They should be toasty brown.
  • Let cool for 30 minutes to an hour. Add dried blueberries. 
  • Enjoy with yogurt, your hands :), or your favorite milk or milk alternative.
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