Tweak a Recipe

Starting from Slow-Toast Coconut 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 1/2-cup serving (80 mg across 16). Pick a dose per 1/2-cup serving: the batch total and every dose figure in the recipe below follow it. The serving count stays at 16 unless you change it below.

Custommg

5 mg/ 1/2-cup servingsame as the original · 80 mg in the batch

So far this is Slow-Toast Coconut 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 Slow-Toast Coconut Granola by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 4 cups rolled oats
- 1 cup raw Brazil nuts, almonds or pecans, roughly chopped
- 3/4 cup raw pumpkin seeds (or sunflower seeds)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup (8 tablespoons) infused coconut oil — 80 mg THC total
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup raisins

Steps:
1. Heat the oven to 325 °F / 165 °C — no hotter — and line one large or two smaller sheet pans with parchment.
2. Melt the infused coconut oil in a large saucepan over low heat, then take it off the burner and stir in the maple syrup, vanilla, cinnamon and salt until the mixture is glossy and uniform. Scrape the sides so none of the oil is left behind.
3. Tip the oats, nuts and seeds into the pan and fold with a wooden spoon until every flake is coated and no dry patches remain — even coating is what keeps the dose even.
4. Spread the mixture over the lined pan in a thin, level layer, using a second pan rather than crowding one.
5. Bake 30 minutes, pulling the pan out to stir every 10 minutes so the edges don't run ahead of the middle. It should be golden and smell toasty; it crisps as it cools.
6. While it is still warm, stir in the cranberries and raisins off the heat, then leave the granola on the pan to cool completely without stirring if you want clusters.
7. Weigh the whole cooled batch, divide that number by 16, and portion that exact weight into bags, jars or containers — each will land right around 1/2 cup. If you'd rather store it as one batch, write the per-serving weight on the jar so every scoop is measured, never eyeballed.
8. Store airtight at room temperature for up to 3 weeks.
9. Label the container: Slow-Toast Coconut Granola · 80 mg THC total · 5 mg per 1/2-cup serving · 16 servings · 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

80 mg ÷ 16=5 mg/ 1/2-cup serving

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per 1/2-cup serving

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

Educational, not medical — no health claims.

21+ audience. Start low, go slow.