The comforting scents and colors of autumn encourage us to slow down and enjoy the sweeter things in life. A medicinal bowl of morning granola is perfect for taking the caffeine edge off your morning. Though corporate America has taken the pumpkin spice craze to new levels with pumpkin spice deodorant and pumpkin cheesecake frappuccinos hitting the market, this granola is a simple, healthy assemblage of real food. Top with almond milk or yogurt, and as always, be sure to label your edibles!
Serving Size: Makes 22 ounces or 7-8 servings
3 cups oats
1 ½ cups walnuts, coarsely chopped
½ cup raw pepitas
3 tablespoons sugar
¼ teaspoon of sea salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1/8 teaspoon cloves
2 tablespoons canna-olive oil*
2 tablespoons coconut oil, melted
1/3 cup maple syrup
1/3 cup pumpkin puree
Preheat oven to 350 degrees. Mix oats, nuts, seeds, spices, sugar, and salt together in a large bowl. In a small saucepan, warm the coconut oil, maple syrup, and pumpkin puree over medium-low heat; whisk. Pour liquid mixture over the dry ingredients and stir with a wooden spoon.
Spread the mixture evenly onto two baking sheets (to insure a crunchier granola) and bake for 20-24 minutes, stirring, and rotating baking sheets halfway through. Once granola is golden brown, remove from oven and let cool. Transfer to an airtight container; enjoy within a few weeks.
Potency will vary based on your oil making method: using flower vs. trim, time cooked and whether raw materials were decarboxylated, which converts THCA to THC. I made my canna-olive oil using trim in a crock pot, yielding an olive oil with 33 mg of THC/tablespoon.
THC levels for this recipe were provided courtesy of the Leaf Detective, Humboldt County’s first legal cannabis testing facility.