![a jar of infused granola](https://theemeraldmagazine.com/wp-content/uploads/2024/08/spiced-granola-450x420.jpg)
Perfect for camping or adventuring. Photo by Bryce Rader.
Granola is a great on the go snack. Packed with protein, fiber and fat from the nuts and seeds, it is healthy and uses whole grains, natural sweeteners, and fruits which contain antioxidants. Nutritious and versatile, it is easy to take it on a hike or have it for breakfast with some yogurt or milk.
There are so many store-bought brands, but there is nothing like fresh homemade granola. It comes together quickly, and once the basics are understood, it is easy to experiment with new ingredients.
The base of a good granola is oats, oil, and natural sweetener. This recipe uses refined coconut oil due to its mild taste and high smoke point, but any other neutral oil will do. Honey can be swapped for other natural sweeteners like maple syrup, agave, or date syrup. An easy rule of thumb is to use an even ratio of oil and sweetener to coat the oats.
Other key ingredients to granola are nuts, seeds, and dried fruits. The bulk aisle is great for finding new ingredients. Almonds, pecans, walnuts, chia seeds, hemp seeds, dried blueberries, dates, raisins, currants, dried apricots—the possibilities are endless. Toast the nuts along with the oats, but dried fruit should always be added after baking to avoid burning in the oven. This recipe uses pepitas, sunflower seeds, and dried cranberries. Dried coconut would be a good addition. Add dry coconut halfway through cooking.
Don’t forget to add salt, it is a crucial element of granola. It helps bring out the sweetness from the honey and cranberries. It will also help bring out the warm flavors of the turmeric, chili powder, cayenne pepper, and cinnamon. The flavor is subtle, but feel free to omit it. Using some flavor is important though. Try spices like cloves, nutmeg, and even allspice. This not only makes it unique, but it can help mask any unwanted cannabis flavors.
How to Infuse
Granola lends itself well to cannabis infusions. Cannabinoids and terpenes easily bind to oils meaning that many cooking oils can be used for extractions. Olive oil, grapeseed oils, hemp seed oil, and many others will lend themselves well to granola as well. When doing a home extraction, it is important to decarboxylate the cannabis to activate compounds such as cannabinoids.
Refined coconut oil is an amazing way to infuse cannabis into foods due to its neutral flavor. It is also easy to work with. A set it and forget it method using a crock pot allows a foolproof approach to at-home cannabis infusions. Rick Simpson Oil (RSO) or Full Extract Cannabis Oil (FECO) is another great tool and can be easily purchased at a local dispensary. Melt the RSO and coconut oil together before adding to the granola to ensure an even mixture. Some dispensaries also have infused honey or infused maple syrup which can also be a great way to infuse this recipe.
To dose out the granola, use a measuring cup to find a consistent dose that works. For edibles it is always important to start low and go slow. One study says that it can take from 2-3 hours to feel the maximum effect of ingesting cannabis.
Extra Tip!
For clumpy granola, let the pan be a bit crowded. This way chunks of granola can harden together. Flattening the tray with a spatula can help compact the granola while still allowing it to toast evenly. Let it completely cool before removing from the tray to maximize the amount of granola chunks. The hardest part is waiting for it to cool before digging in.
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The granola hardens as it cools. Photo by Bryce Rader.
Infused Spiced Granola
Serves: 8-10
Start-to-finish: 40 minutes (plus time to cool)
Ingredients:
4 cups dried rolled oats (this recipe uses quakers, but any rolled oats should do)
½ cup coconut oil (melted)
½ cup honey
¾ cup pepitas
¾ sunflower seeds
½ cup dried cranberries
¼ teaspoon turmeric
½ teaspoon cinnamon
¼ teaspoon chili powder
¼ teaspoon cayenne
½ teaspoon salt (or to taste)
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl combine oats, seeds, salt, and spices.
Add the coconut oil to a small pot over a medium low heat. Once fully melted, add the honey and stir until evenly mixed.
Add the honey and coconut oil to the mixing bowl. Mix for 5 minutes.
Line a baking sheet with parchment paper. Spread the mixture on the sheet tray and flatten with a spatula.
Place on the middle rack for 12 minutes. Mix, flatten, and place back in the oven for 12 more minutes.
Once the granola is toasted, remove it from the oven and stir in dried fruit. Flatten once again, and let it cool for at least an hour.
Keep in an airtight container.
It will keep for up to one month. Best stored in a cool dark place.
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