Infused Kitchen: Coconut Cherry Granola 

Infused Kitchen: Coconut Cherry Granola 


For as many different types of cannabis products exist, there are just as many different types of cannabis consumers. But it seems like everyone enjoys a good edible.

Edibles have become a popular way to consume cannabis for both medicinal and recreational purposes. While some find the extended high intimidating, for others, edibles offer an easy entry point. However, it’s important to keep in mind that edibles can vary greatly in potency, so it’s important to start with a low dose and wait to feel the effects before consuming more.

For some, edibles can be an easy entry point – while others find the extended high to be intimidating.

With the legalization of adult use cannabis, Chef Susy Gonzalez has brought Patients the perfect way to celebrate 420 with a tasty spring treat.

A delicious and nutritious option for an edible snack, the Chef’s Coconut Cherry Granola is made with whole grains, nuts, and dried fruit, granola and is an excellent source of fiber, protein, and healthy fats that can help regulate blood sugar levels and promote satiety. Rich in vitamins, minerals, and antioxidants, this granola makes for a tasty and healthy edible option.


Infused with cannabis, edibles like granola offer a delicious and healthy way to consume marijuana.

See The Downloadable Recipe Card Below
• 2 3⁄4 cup rolled oats, organic
• 1 cup coconut flakes, unsweetened
• 1/3 cup chia seeds
• 1/3 cup pepitas, unsalted
• 1/3 cup slivered almonds
• 1 tablespoon kosher salt
• 1⁄2 cup brown sugar
• 1/3 cup maple syrup, (warmed up)
• 1/3 cup THC infused coconut oil
• 3⁄4 cup dried sour cherries
1. Preheat oven to 300oF and line two baking
sheets with parchment paper.
2. In a large mixing bowl, toss the oats, chia
seeds, coconut, pepitas, almonds, and salt.
3. In a medium mixing bowl, whisk the brown
sugar, warm maple syrup, and oil until uniform.
Pour the mixture into the large mixing bowl and
stir thoroughly until everything is evenly coated.
4. Spread the granola on the two baking sheets
and bake for 25–30 minutes, checking every
10 minutes to stir. The granola should be a light
golden brown and almost dry.
5. Remove the baking sheets from the oven and
toss in the dried sour cherries. Allow the granola
to cool to room temperature—the granola will
continue to harden as it cools down. Enjoy!
Cannabis Infused Oil
What you’ll need:
• Conte distillate syringe
• Bowl of hot water
• Oil or butter
1. Soften the distillate by placing the syringe
into a bowl of warm water.
2. Once softened, measure out the desired
amount and add it into your oil.
3. Stir until well mixed. Use an emulsion
blender for best results.
4. You’re ready to bake!
Understanding the potency of homemade infused
foods isn’t an exact science. While you may have
a good estimate of the total amount of THC you
put into your oil, it’s safe to assume that some of
it will burn off during cooking. Like alcohol, THC
has a low burning point and begins to dissipate
around 230 ̊F.
To calculate the potency, first determine the
amount of THC in the distillate. EX: 1G of distillate
with 80% THC is equal to 800mg of THC per 1G
of distillate (1000mg x .80 = 800mg).
To find the total amount of THC in your oil,
replace 1000mg with the total mg of distillate
used in your oil (500mg x .80 = 400mg). Divide
by the total servings to find the THC per serving.
Chef Susy Gonzalez


Susy Gonzalez is a classically trained chef with a passion for cannabis. She has used her passion and expertise to develop and create some of the cannabis industry’s most loved edibles and unique marijuana-infused products. Gonzalez shares her recipes with Patients in an effort to help educate about and destigmatize marijuana use. At A Joint Operation, a management group based in St. Louis, Gonzalez focuses on helping Missouri marijuana companies develop brands and products.