This granola is so good, you may want to just eat it straight from the jar and not bother with milk or yogurt.
Or you may want to add it to pancake batter, or sprinkle it over a halved apple or pear and bake it for a while.
Good granola in the stores tends to be pretty expensive, and you never get exactly what you want. If you make it yourself, you get to pick everything that goes in it.
Sweet Cannabist recipes: Sour Cream Coffee Cake, Popcorn Bars (with chocolate and peanut butter), GF Zucchini Bread & more
As long as you follow the quantity recommendations, change things up to make it your very own blend.
It keeps well in a tightly covered jar, sealable bag or container. One thing to keep in mind: If this granola is going to be for breakfast, keep the dose on the low side. Just replace some regular coconut oil for the medicated coconut oil in the recipe. If you have the day off, party on, Wayne!
Just so Groovy Granola
Makes 15 1⁄3 cup servings
2 ½ cups quick oats
½ cup slivered almonds
4 tablespoons canna-coconut oil
1 teaspoon cinnamon
8 tablespoons canna-coconut oil
1 cup coconut flakes
2⁄3 cup chopped dates
2⁄3 cup yellow raisins
1⁄3 cup chopped dried apricots
¼ cup brown sugar
2-4 tablespoons honey
1 teaspoon cinnamon
Heat oven to 325 degreees.
1. Combine the oats, almonds, canna-oil and cinnamon. Mix well and place on a rimmed baking sheet. Bake for 15 minutes, stirring every 5 minutes, until light golden brown.
2. In a large skillet, melt the canna-coconut oil. Add the coconut, dates, raisins and apricots, then sauté for 4-5 minutes. Add the brown sugar, honey and cinnamon, cook an additional 2-3 minutes while stirring occasionally.
3. Toss the sautéed fruit with the oatmeal and return to the baking sheet. Bake for an additional 12-15 minutes, stirring a couple of times. Allow to cool. Party on, Garth!
Savory recipes to try: Vegetable tart, sweet potato/bacon soup, mushroom stew and more