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5 mg/ scoop (½ cup)Easy

Maple Coconut Cluster Granola

Baked Elf Chef
House Kitchen
Adapted from Olive Oil & Maple Granola From Nekisia Davis (Food52) — rewritten with the infusion and dose worked in.
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Your dose · per scoop (½ cup)

Written at 5 mg per scoop (½ cup). Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 14 scoop (½ cup)s · 70 mg total

3 cups old-fashioned rolled oats1¼ cups raw pecans, whole or roughly chopped1 cup raw hulled pumpkin seeds1 cup raw hulled sunflower seeds1 cup unsweetened coconut chips¾ cup pure maple syrup½ cup packed light brown sugar¼ cup melted infused coconut oil, carrying 70 mg THC total¼ cup extra-virgin olive oil1 tsp kosher salt, plus a pinch more at the end
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Maple Coconut Cluster GranolaILLUSTRATION

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.