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5 mg/ barEasy

Pressed Peanut Butter Oat Bars, Cut by the Grid

Baked Elf Chef
House Kitchen
Adapted from Healthy Peanut Butter Granola Bars (no bake!) (Ambitious Kitchen, Monique Volz) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Your dose · per bar

Written at 5 mg per bar. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 bars · 80 mg total

1 cup natural drippy peanut butter (just peanuts and salt)3 Tbsp infused coconut oil, carrying 80 mg THC total6 Tbsp honey (or date syrup)2 tsp vanilla extract1 tsp ground cinnamon⅔ cup flaxseed meal2 Tbsp chia seeds1 cup old-fashioned rolled oats⅔ cup roasted almonds, roughly chopped½ cup unsweetened shredded coconutTopping: ¼ cup roasted almonds, chopped; ¼ cup dark chocolate chips; 1 tsp plain coconut oil
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Pressed Peanut Butter Oat Bars, Cut by the GridILLUSTRATION

Steps

  1. Line an 8×8″ pan with parchment, leaving an overhang on two sides.
  2. Warm the peanut butter, honey, vanilla and cinnamon in a saucepan over low heat, stirring now and then, just until it pours smoothly. Take the pan off the burner.
  3. Let the pan sit for a minute so it is warm rather than hot, then stir in the 3 Tbsp of infused coconut oil (softened over the lowest heat beforehand) and beat it in for 30 seconds until the mixture looks uniform and glossy.
  4. Immediately stir in the flaxseed meal, chia and oats, then fold through the almonds and shredded coconut until everything is coated and there are no dry pockets. Keep scraping the bottom of the pan — unmixed oil at the base means uneven bars.
  5. Scrape into the lined pan and press down hard and evenly with a spatula or the base of a measuring cup, levelling the surface and filling the corners. Scatter the topping almonds and press them in.
  6. Melt the chocolate chips with the 1 tsp of plain coconut oil in short microwave bursts, stirring between each, then drizzle over the top in diagonal lines.
  7. Chill 30–60 minutes in the fridge (or 15–20 minutes in the freezer) until firm.
  8. Lift the slab out by the parchment, trim a thin strip off each edge so the block is square, then cut a 4×4 grid for 16 bars. Weigh the slab before cutting if you want certainty: total grams divided by 16 is your target bar weight.
  9. Wrap individually and keep in the fridge up to a week.
  10. Label the container: Pressed Peanut Butter Oat Bars · 80 mg THC total · 5 mg per bar · 16 bars · made [date] · 21+ only.