Mother’s Milk Granola – Chef Sasto and Granola Crunch

Apr 16, 2021 | Autumn Brands News

Chef Sasto puts his spin on a Crunchy Granola Recipe adding Autumn Brands’ Mother’s Milk strain to the mix.

Chef Sasto

Texture is the spice of life and granola is one of my favorite ways to bring texture, crunch, and complexity to everyday staples, whether it be roasted vegetables or your breakfast smoothie bowl. 

I start every morning with a big bowl of freshly blended frozen fruit, this seeded granola is a perfect addition for when I want a little bit extra pick-me-up. 

The addition of seeds instead of nuts, makes this a crowd-pleaser all around. 

Autumn brands Mother’s Milk strain is my ideal pairing or infusion. Mother’s Milk is a sativa dominant cross of Nepali OG and Appalachia. This potent strain smells of powdered milk and delicate earthy terpenes that compliment the nuts and seeds with the utmost sophistication.

It’s important to source the best quality butter, extracts, and of course, cannabis flower – which is why I always choose Autumn Brands.

Prep Time: 30 Minutes

Cook Time: 5 Minutes


1cup thick cut rolled oat

1Tb poppy seed

1Tb hemp seed

1Tb chia seed

1Tb flax seed, ground

1Tb turmeric

1Tb sunflower seed

1Tb pumpkin seed

1Tb sesame seed, white

1Tb sesame seed, black

1-5Tb honey (depending on preference)

Coconut oil, melted and infused with Autumn Brands flower – (instructions below) 

1tsp salt




1. Combine all ingredients in a large bowl and mix until thoroughly combined.

2. Place evenly spread onto a parchment lined baking sheet

3. Preheat the oven to 300F.

4. Bake, stirring every 5-8 minutes until golden browned. Low and slow is key!

5. Allow to cool completely and place into an airtight container.

6. Spoon an appropriate amount on top of your favorite blend of fruits in a smoothie bowl.


Decarboxylation is an essential first step when cooking with cannabis.The process involves applying low heat for an extended period of time to convert cannabis’ non-intoxicating THCA into THC. Decarboxylation can be done in a few easy ways at home. In a mason jar, in the oven, or even sous vide. My preferred method is under pressure or sous vide. This captures and preserves most of the terpenes, flavors and volatile aromatic compounds found incannabis, produces no smell, and is the most controlled method to ensure the flower never burns or combusts. 1. Fill a large tall container with water and secure an immersion circulator inside. Set the immersion circulator to 203º F. 2. Grind the cannabis finely to maximize surface area. Since the temperature will be precise, there is no need to worry about overheating the cannabis and destroying THC, terpenes, or flavour. 3. In a vacuum sealer, seal the cannabis as flat and as tight as possible to minimize air pockets and maximize surface area. 4. Place the sealed cannabis bag into the water bath for 90 minutes, then carefully remove and let it cool to room temperature for 15-20 minutes. Dry off the bag carefully, open it and place your decarboxylated cannabis into a container for future use  ENJOY!!