How to Make Vanilla Green Tea CBD Granola

This flavorful grain-free and low-sugar Vanilla Green Tea CBD Granola (Grain Free!) was created by Julie Morris, one of our Lazarus Naturals influencers. Julie is a Bestselling Author, Wellness Chef and Superfood Expert and you can find her on Instagram here.

This granola recipe is packed with good fats, fiber, minerals, and our limited edition Vanilla Green Tea Flavored High Potency CBD Isolate Tincture and is excellent with all kinds of fruit, breakfast bowls, or just as a healthy snack.

To maximize nutrition, be sure to melt the coconut oil for the recipe on very low heat – just enough to liquefy it.

Makes almost 7 cups / 20 servings (1/3 cup)

INGREDIENTS

• 2 cups coconut chips/flakes
• 2 cups sliced almonds
• 1 cup raw cashews
• 2/3 cup pumpkin seeds
• 1/3 cup hemp seeds
• 2 tablespoons ground flaxseed powder
• ¼ teaspoon sea salt
• 2 tablespoons melted coconut oil
• ¼ cup maple syrup
• 10 ml Lazarus Naturals Vanilla Green Tea CBD Tincture, or more*
• ¾ cup fruit-sweetened dried cranberries (optional)

*Each 1/3 cup serving granola contains about 0.5 ml of CBD tincture, or 25mg CBD. Additional CBD tinctures may be added as desired to the recipe for enhanced potency and flavor.

INSTRUCTIONS

• Preheat the oven to 275° F. Line a baking sheet with parchment paper or a silicone baking mat.
• To a large bowl, add the coconut chips, sliced almonds, pumpkin seeds, hemp seeds, flaxseed powder, and salt. Toss to combine. Drizzle in the coconut oil, maple syrup, and Lazarus Naturals Vanilla Green Tea CBD Tincture. Mix very well to fully distribute the ingredients.
• Transfer the mixture to the prepared baking sheet, spreading it out into an even layer. Bake for 30-40 minutes, or until coconut flakes begin to turn golden, tossing once halfway during cooking. Place the pan on a cooling rack, and stir in the cranberries if using. Let the granola cool completely to room temperature before enjoying (it will continue to crisp up as it sits). To speed up cooling, transfer to a bowl, and place the granola in the refrigerator to resolidify the coconut oil.
• Store granola in a sealed container in the refrigerator, or in a cool, dark place; granola will keep for several weeks.
• Variation: You can make this recipe completely without sugar by using sugar-free maple-flavored syrup made with monkfruit in place of the maple syrup, and omitting the optional cranberries.