Photography by Eva Kolenko
- 3 cups old-fashioned oats (not instant
- or quick oats)
- 2 cups pecans, chopped
- ¾ cup unsweetened coconut, shredded
- ½ cup cacao nibs
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup CBD-infused coconut oil
- ½ cup maple syrup
- ½ teaspoon vanilla bean paste
- ¾ cup dried sour cherries, chopped
Heat oven to 275° F. Line a sheet pan with parchment paper.
In a mixing bowl, combine the oats, pecans, coconut, cinnamon, cacao nibs and salt; set aside.
Combine the melted coconut oil, maple syrup and vanilla bean paste. Stir.
Combine wet and dry ingredients and mix thoroughly. Press the granola evenly into the pan and bake for 1 hour. Rotate the pan and raise the oven temperature to 300° F. Bake for an additional 20 to 25 minutes. Do not stir.
Remove from oven. Allow the granola to cool completely before transferring it to a storage container. Toss in cherries. Store in an airtight container for up to two weeks. Makes 6 cups.
Recipe by Chef Derek Simcik