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Oatmeal Fig & Weed Bars

delicious little bars that are healthy for you
Prep Time25 minutes
Cook Time25 minutes
Course: Dessert
Keyword: cannabis coconut oil
Author: Steph Van De Ven
Cost: 20 +/-

Equipment

  • Food Processor
  • 8 inch square baking pan
  • Saucepan
  • measuring cups and spoons
  • Mixing Bowls

Ingredients

  • 1 1/2 cups dried figs chopped, stems removed
  • 1/2 cup water
  • 2 tbsp orange juice
  • 1 tsp pure vanilla extract

Crust & Topping

  • 1/3 cup cannabis coconut oil melted
  • 1/4 cup pure maple syrup
  • 1/2 cup dark brown sugar
  • 1 lg egg room temp
  • 1 2/3 cup whole wheat rolled oats
  • 1 tsp baking powder
  • 1/4 tsp nutmeg & salt each
  • 3/4 tsp ground cinnamon

Instructions

  • Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
  • Make the filling: Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside.
  • Make the crust/topping: In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine then use a wooden spoon as the mixture will thicken.
  • Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it’s tight and compact on top.
  • Bake for 25-30 minutes or until the top has lightly browned. Cool bars completely.Lift the bars out using the parchment paper overhang on the sides. Cut into squares.