Granola is a fun and healthy way to jazz up just about anything! I personally love it over yogurt in the morning, or even over some vanilla ice cream at night… but there are many other options! You can create your own trail mix by adding some more dried fruit or chocolate chips, toss it in with a batch of oatmeal cookies, throw it in fruit crisps, or even salads! The possibilities are truly endless. This medicated recipe features fall flavors such as pumpkin, cranberry and various spices to make this seasonal granola all the more inviting.

Serves 6-8

Here’s What You Need:

2 cups rolled oats

1/2 cup raw quinoa

2/3 cup pumpkin seeds (pepitas)

1/2 cup chopped pecans

1/3 cup cannabis-infused coconut oil (melted)

1/2 cup pumpkin puree

2/3 cup unsweetened coconut (shredded)

1/4 cup maple syrup

2 teaspoons organic pure vanilla extract

3 tablespoons dark brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/8 teaspoon salt

2/3 cup dried cranberries

2 baking trays

parchment paper to line the trays

How to Make Spiced Pumpkin Ganja-Granola

To begin, preheat your oven to 300 degrees Fahrenheit.

Spread out the rolled oats, pumpkin seeds, raw quinoa and pecans in a single layer on one baking tray lined with parchment paper.

Toast these ingredients in your preheated oven for 10 minutes, stirring once throughout the cooking process.

Remove the tray containing the oats, seeds, nuts and quinoa from the oven, and set the tray to the side for now.

Raise your oven temperature to 325 degrees Fahrenheit and allow it to preheat.

While your oven is preheating, heat up the cannabis-infused coconut oil in a small saucepan on your stove over low-heat. Cook the coconut oil until it’s completely melted.

Then, in a large bowl, whisk together the melted cannabis-infused coconut oil, maple syrup, vanilla extract, pureed pumpkin, salt, brown sugar, ground cinnamon, ginger and nutmeg. Whisk until everything is fully combined and emulsified.

Pour the toasted oats, quinoa, pumpkin seeds and pecans, in addition to 2/3 cup of shredded coconut, into the large bowl containing your wet ingredients. Toss everything until all the ingredients within the granola are fully coated and distributed throughout.

There will most likely be enough granola at this point to spread out on 2 separate trays. Make sure you have a sheet of parchment paper lining each of the two trays, and then proceed to spread the granola back onto your two parchment-lined baking sheets.

Bake the granola in your preheated oven for 35 minutes.

Remove the trays from the oven and allow the granola to stand for several minutes before transferring it to a large, clean bowl.

Add the dried cranberries, toss to combine, breaking any large pieces of granola that may have clumped together.

Serve immediately over some yogurt, ice cream, or as is! You may store the spiced pumpkin ganja-granola in an air-tight container at room-temperature for up to 2 weeks.

Enjoy!