Granola, Oat and Hemp Crumble

• 3 cups old-fashioned rolled oats
• ½ cup hemp seeds
• ¼ cup flax seeds 
• ¼ cup chia seeds
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 6 tablespoons Cinnamon-Chili Cannabutter
• ⅔ cup coconut sugar
• ¼ cup maple syrup 
• ¼ cup honey 
• 1 teaspoon vanilla

Combine oats, hemp, flax seeds, chia seeds, cinnamon and nutmeg in bowl; set aside. Melt cannabutter in small saucepan. Mix in coconut sugar, maple syrup, honey and vanilla; simmer 2 minutes. Slowly pour over dry ingredients, stirring to evenly moisten oat mixture. 

Divide among parchment-lined baking sheets, spreading evenly. Bake at 325 F until crisp and golden, about 20 minutes, stirring once halfway through. Cool completely. Store in airtight container. Makes 5 cups, each about 13.8 mg THC, based on a 15% strain.

Get recipe for Cinnamon-Chili Cannabutter here.

Recipe by chef Tito Dudley

Photography & prop styling by Erin Scott

Food styling by Lillian Kang