How to Make Cannabis-Infused Granola

Feb 12, 2021Cannabis Butter Recipes

recipe image

For many patients and consumers, cannabis is a colorful addition to their morning ritual. With a prolonged delivery and lengthy duration, edibles (when managed correctly) can offer a steady, gradual lift to their day that many habitual consumers cherish. For the health-conscious, infused dry breakfast can be a challenge since oil and butter remain the predominant infusion mediums. However, these condensed fats can be used in a more inventive fashion as a minor ingredient to more complex dishes, reducing fat content as well as the sometimes strong and objectionable cannabis taste.

One satisfying and nourishing option is this nearly-raw cannabis-infused granola. It’s fabulous on its own as a small snack or atop your favorite yogurt for a delicate parfait.

Recipe for Cannabis-Infused Granola

Cannabis Product:

Cannabis-infused oil

Ingredients:

  • 1/4 C almonds, soaked
  • 1/4 C sunflower seeds
  • 1/4 C walnuts, soaked
  • 4 fresh dates
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 2 doses of cannabis-infused oil

Directions:

  1. Blend the nuts and seeds in a food processor until thickly cut.
  2. Add the dates and blend into a paste.
  3. Place the date and nut mixture in a bowl with the cinnamon, salt, and oil. Mix everything together.
  4. Line a glass dish with parchment paper and spread the mix into a thin layer on top. Dehydrate at 115 degrees for 10 to 12 hours, or at 250 for 18 minutes, or until the top turns a golden brown.
  5. Let cool and/or refrigerate to allow granola to adhere and solidify.

 

Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis oil and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Read More

More Recipes to Love ❤
Sheet-Pan Salmon With Rice Cakes and Kimchi

Sheet-Pan Salmon With Rice Cakes and Kimchi

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no…

Peppermint Bark Chip Brownies

Peppermint Bark Chip Brownies

Ingredients:For the brownies:10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, cut into 10 pieces1 1/4 cups (7 1/2 oz./225 g) firmly packed light brown sugar2 eggs, at room temperature3/4 cup (2 1/4 oz./62 g) cocoa powder6 Tbs. (1 1/2 oz./45 g) all-purpose flour3/4 tsp. kosher salt2 tsp. vanilla extract1/4 cup (1 1/2 oz./43…

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

Why It Works A blend of dried fruits, seeds, and fruit preserves provides a compelling mix of flavors, colors, and textures.Toasting the oats with brown sugar and honey before mixing with the other ingredients creates a deep butterscotch flavor.Creamy nut butter (or sunflower butter) binds the oats and seeds together so the bars hold their…

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Ingredients:1⁄2 cup dashi3 tbsp. gochujang (Korean red chile sauce)3 tbsp. rice syrup or light corn syrup1 tbsp. Korean red pepper flakes1 tbsp. soy sauce1 tbsp. mirin1 tbsp. sugar2 cloves garlic, minced2 cups frozen rice cakes, soaked and refrigerated overnight2 tbsp. vegetable oil3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces1⁄2 cup julienned carrots1⁄2 cup…

Chao Niangao (Stir-Fried Rice Cakes)

Chao Niangao (Stir-Fried Rice Cakes)

Ingredients:3 Tbsp. vegetable oil3 garlic cloves, finely choppedOne 2-in. piece ginger, finely chopped3 oz. oval-shaped packaged rice cakes (not dried)1 cup canned sliced bamboo shoots½ head Napa cabbage, cored and thinly sliced¼ cup light soy sauce1 Tbsp. doubanjiang (fermented soybean paste)1 Tbsp. dark soy sauce1 tsp. sugar4 cups spinach1 cup bean sprouts1 tsp. toasted sesame…

Buldak Fire Chicken With Rice Cakes

Buldak Fire Chicken With Rice Cakes

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.Buldak, or fire chicken, is a spicy, saucy Korean dish that practically begs to…