Skip to content
The Kitchen · Baked From Scratch every recipe wears its dose
BAKED ELFCart
Find a recipeDose calculatorMy recipe box
← Back to the Kitchen
5 mg/ 1/2-cup servingEasy

Slow-Toast Coconut Granola

Baked Elf Chef
House Kitchen
Adapted from Homemade Granola (Food Network — recipe courtesy of Mary McCartney) — rewritten with the infusion and dose worked in.
0
baked by 0 elves

Your dose · per 1/2-cup serving

Written at 5 mg per 1/2-cup serving. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 1/2-cup servings · 80 mg total

4 cups rolled oats1 cup raw Brazil nuts, almonds or pecans, roughly chopped3/4 cup raw pumpkin seeds (or sunflower seeds)1 teaspoon ground cinnamon1/2 teaspoon fine sea salt1/2 cup (8 tablespoons) infused coconut oil — 80 mg THC total1/2 cup maple syrup1 teaspoon vanilla extract1/2 cup dried cranberries1/2 cup raisins
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Slow-Toast Coconut GranolaILLUSTRATION

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.