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