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Morning Munchies: Mango Greenola Recipe

The perfect snack to start your morning with.

by Corinne Tobias

by Corinne Tobias

I think it's time for a mango fun fact. Did you know that mangos are the most popular fruit in the world? Or that they’re related to cashews and pistachios? Or that they were first cultivated in India over 5,000 years ago?

Mangos are so incredible that I cannot stop at just one fun fact. For those of us who do not live in tropical environments, dried mangos are a great way to liven up the most basic granola recipe.

Luckily, there’s nothing basic about this Cannabis-Infused Mango Greenola. If there ever was an edibles recipe that I stand by completely, it is the basis for this pan Greenola. I made a ton of different Greenola recipes for Wake & Bake: a cookbook, and this is one of my favorites. You can use practically any dried fruit, nut, seed or sweetener to make Greenola. I have never had a combination that I did not like, but this one is my go-to recipe all summer long. It is the ultimate breakfast food, snack food, hiking food and it takes under ten minutes to whip up.

Warm cannabis-infused stovetop granola from the pan for breakfast, anyone?

Pan granola always turns out chewier and tastier than its oven baked counterpart. You can cook it slowly to preserve all of the terpenes, flavonoids and cannabinoids in your marijuana oil, or you can turn up the heat to make it a bit crispier.

Stirring is a huge part of making pan granola quickly that is evenly cooked and golden brown. If you’re the kind of cook that walks away from the stovetop or can’t help but cook ten things at once, make sure you focus all of your attention on this when the heat is on. It only takes a few minutes to cook, but a few seconds to scorch.

  1. In a large pan over medium heat, combine:
  1. Once melted, stir in:
  • 2 1/2 Cups Oats
  1. Cook, stirring frequently until oats begin to turn golden, but are still sticky. Add:
  • 1/2 Cup Cashews, Sunflower Seeds or Toasted Almonds 1/4 tsp. Nutmeg or a pinch of Allspice (optional) A Pinch of Ginger (optional) A Pinch of Salt
  1. When oats and nuts turn golden, turn down the heat and stir in:
  • 1/4 Cup Dried Mango (Chopped)  

Yields 6 Servings  


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Corinne Tobias

Corinne Tobias is an organic farmer, photographer, writer, edibles cook and Cannabliss yoga teacher living in southwestern Colorado. She’s the author of Wake & Bake: a cookbook, a colorful, healthy and playful guide to cooking with cannabis. She’s also the co-creator of Harambe for the Holidays with Rita Marley. She’s on a mission to help people discover a vibrant healthy lifestyle using cannabis, food and movement.



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