Granola bars are, for the most part, crunchy or chewy. Since chewy is always my preference, this bar rocks.
There are many options for the additions. While this combo of chocolate and nuts is my favorite so far, I have also tried it with dried cranberries and ginger, which I liked. I may drizzle a few pieces with canna-chocolate; I have a few clients at a local dispensary who put in a request.
The bars freeze well, and last night I heated a bar for 10 seconds in the microwave and topped it with a scoop of ice cream. Without the cannabutter they are pretty great as well. And they are very easy to make.
So, my latest batch of cannabutter is the bomb. I used a strain called Afghani, and it smokes great and is just amazing in medibles. A heavy indica strain, this is a total relaxation buzz, with an uplifting and mellow vibe. I used my usual ounce of shake weed to four sticks of butter, but just because I could I tossed in some bud. About a gram — honestly, I can’t really tell if it is stronger than usual. My sleep has been great, and since I have been kind of stressed out of late, I find that this batch of butter totally takes the edge off. I had medicated cinnamon toast for breakfast one day last week, and I was essentially blissfully high all day. Kind of beautiful.
Chewy Granola Bars
Coconut oil spray
4-5 cups quick-cook oatmeal
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons vanilla extract
⅔ cup cannabutter, melted
⅔ cup honey
⅓ cup brown sugar, packed
2-cup mix of chocolate chips, walnuts, pecans, raisins and coconut flakes — totally your call on the ratios
Heat oven to 325 degrees.
Spray a 9×13-inch pan with coconut oil.
1. In a large mixing bowl combine all ingredients. Mix well.
2. Spread the mixture into the prepared pan and press by hand. Make thickness as even as possible.
3. Bake until golden brown, about 30-35 minutes. Allow to cool for at least 30 minutes before cutting.
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