Tweak a Recipe

Starting from Maple Coconut Cluster Granola by Baked Elf Chef. Swap an ingredient or change a step — your variation publishes as its own recipe, listed under the original, and lands in your recipe box. Only after a different dose? Set it on the recipe's page instead.

Your variation's dose

The original is 5 mg per scoop (½ cup) (70 mg across 14). Pick a dose per scoop (½ cup): the batch total and every dose figure in the recipe below follow it. The serving count stays at 14 unless you change it below.

Custommg

5 mg/ scoop (½ cup)same as the original · 70 mg in the batch

So far this is Maple Coconut Cluster Granola unchanged, which isn't a new recipe. For a dose of your own, set it on the recipe's page — it restates the recipe and its label and saves to your box. To publish a variation, change an ingredient or a step below.

A variation of Maple Coconut Cluster Granola by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 3 cups old-fashioned rolled oats
- 1¼ cups raw pecans, whole or roughly chopped
- 1 cup raw hulled pumpkin seeds
- 1 cup raw hulled sunflower seeds
- 1 cup unsweetened coconut chips
- ¾ cup pure maple syrup
- ½ cup packed light brown sugar
- ¼ cup melted infused coconut oil, carrying 70 mg THC total
- ¼ cup extra-virgin olive oil
- 1 tsp kosher salt, plus a pinch more at the end

Steps:
1. Heat the oven to 300 °F / 150 °C and line a large rimmed sheet pan with parchment. Do not run the oven hotter than 325 °F / 165 °C at any point.
2. Melt the infused coconut oil gently — low heat or a warm water bath — and whisk it together with the olive oil and maple syrup in a small bowl until it looks like one glossy liquid. Combining the dose with the other liquids first is what gets it evenly through the batch.
3. In a very large bowl, toss the oats, pecans, pumpkin seeds, sunflower seeds, coconut chips, brown sugar and salt.
4. Pour over the maple-oil mixture and stir thoroughly, two full minutes, turning the mix up from the bottom until every oat looks damp and there are no dry patches left. Scrape the bowl with a spatula so none of the infused oil stays behind.
5. Spread in an even layer on the sheet pan. Bake about 45 minutes, stirring every 10 to 15 minutes and re-flattening the layer each time, until deep golden. Stirring on schedule keeps the edges from scorching and keeps the dose even across the pan.
6. Press the hot granola down with a spatula and let it cool completely on the pan without touching it — that's how you get clusters. Season with a final pinch of salt.
7. Weigh the fully cooled batch, divide the total by 14, and portion that exact gram weight into 14 jars, bags or a labelled container with a dedicated ½-cup scoop. If your yield came in under 7 cups, still divide into 14 equal portions by weight — each portion is one 5 mg serving regardless of volume.
8. Start low, go slow: one scoop is one serving. Keep the scoop with the jar so nobody free-pours over yogurt.
9. Label the container: Maple Coconut Cluster Granola · 70 mg THC total · 5 mg per ½-cup scoop · 14 scoops · made [date] · 21+ only.

ILLUSTRATION

Your variation wears the original's illustration unless its ingredients change the plate — then it gets one of its own. A photo of your own bake, once approved, replaces either.

Dose math, live

70 mg ÷ 14=5 mg/ scoop (½ cup)

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per scoop (½ cup)

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.