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5 mg/ barEasy

Press-and-Chill Granola Bars, 5 mg a Bar

Baked Elf Chef
House Kitchen
Adapted from No Bake Granola Bars with Peanut Butter and Oats (Well Plated by Erin (Erin Clarke)) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Ingredients · 16 bars · 80 mg total

¾ cup creamy peanut butter (or almond butter)½ cup honey or pure maple syrup3 tbsp infused coconut oil, melted — carrying 80 mg THC total for the batch1 tsp vanilla extract1½ cups quick or rolled oats, plus 2–3 tbsp more if needed¼ cup ground flaxseed¼ cup wheat germ (or 2 tbsp extra oats)¾ tsp ground cinnamon½ tsp kosher salt1¼ cups mix-ins: dried cranberries, toasted chopped nuts, sunflower seeds, chocolate chips
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Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Press-and-Chill Granola Bars, 5 mg a BarILLUSTRATION

Steps

  1. Work out your dose first: the 3 tablespoons of infused coconut oil must total 80 mg THC across the batch. Dilute with plain coconut oil if your infusion runs hot, keeping the total at 3 tablespoons.
  2. Line an 8×8 inch pan with parchment, leaving two sides long enough to grab.
  3. In a large bowl, whisk the oats, flaxseed, wheat germ, cinnamon and salt. Chop any mix-ins bigger than a chickpea and stir them through — hold back the chocolate chips for now.
  4. Warm the peanut butter and honey together in a small saucepan over low heat, whisking just until pourable and smooth. Pull it off the burner as soon as it loosens.
  5. Let the pan sit off-heat for 3–4 minutes so it's warm rather than hot, then stir in the vanilla and the melted infused coconut oil. Whisk until it's a single glossy mixture with no separated oil — this is the dosing moment, so keep going until it looks completely homogeneous.
  6. Pour the warm mixture over the oats and stir with a sturdy spoon until every oat is coated. It'll be stiff; keep working it. If it feels loose or slick from the added oil, add oats a tablespoon at a time until it's sticky but holds together when pinched. Fold in the chocolate chips once the bowl is no longer warm.
  7. Scrape into the lined pan and press down hard and evenly — the flat base of a measuring cup works well. Uneven thickness means uneven doses, so level it carefully into the corners.
  8. Refrigerate at least 1 hour, until set firm.
  9. Lift the slab out by the parchment. Trim a thin edge off all four sides so it's square, then cut a 4×4 grid for 16 bars at 5 mg each. Weigh a few to confirm they match; recut if one is off. Trimmings are dosed — bag them separately.
  10. Wrap the bars individually or layer them between parchment in a sealed container in the fridge, and label it: "Infused granola bars — 5 mg THC per bar, 16 bars, 80 mg batch," with the date. One bar, then wait a full two hours before deciding on more.