Fast Edibles In 20 Minutes Or Less

You can make homemade cannabis edibles without turning your kitchen into a science lab. I'm sharing five genuinely tasty options that take under 20 minutes from start to first bite, designed for busy schedules, low-energy days, and anyone who wants minimal cleanup with dependable results.

We talk about what “easy” should actually mean in the edibles world: fewer dishes, less standing, fewer steps, and recipes that still feel like real food. You’ll hear quick ground rules that keep everything safe and predictable, including the one big assumption (you already have infused oil, cannabutter, or infused honey on hand) and why dosing is always personal. We also get into practical absorption basics, since pairing THC with fat can make a noticeable difference in how an edible feels.

Then we run through the five fast wins. If you’ve ever wanted affordable, customizable cannabis edibles that fit real life, this is your shortcut.

Try one recipe this week, then come tell me how it went. 

Transcript

Welcome And The 20 Minute Goal

What Easy Really Means

Ground Rules For Fast Edibles

Infused Honey Drizzle For Anything

Cannabutter Coffee Or Tea Basics

No Bake Energy Bites For Control

Infused Avocado Toast For Savory Dosing

Stovetop Hot Cocoa And Self Care

Recap And One Small Next Step

SPEAKER_00 0:06

Welcome back, friends. Today we are doing five edibles that you can make in under 20 minutes. I'm your host, Margaret, a certified gangier and cannabis educator who believes your kitchen is the best dispensary you'll ever have. Welcome to Bite Me The Show About Edibles. Grab a snack and let's dive in. Friends, let's get right into it, shall we? So recently I got a DM from somebody, and they were talking about how they wanted to make edibles, but they just didn't have the time and energy for the whole production. And I knew exactly what she was talking about because when I first started making my own, I thought it had to be this whole thing. You needed like double broilers and cheeseclaws and four hours on a Sunday afternoon and a spiritual commitment to the process. And sometimes that's great. Sometimes that is the vibe that you're feeling, but sometimes, more often than not, you're exhausted. Sometimes your body hurts. Sometimes you just need something that works when you need it and you want it to come together quickly before you run out of steam. And I have been there many times myself. So today's episode is for her, and honestly, it's for us on all of those days as well. Five edibles under 20 minutes each, and they're actually delicious. So let's get into it, friends. First of all, if you're listening, I would love to hear where you're listening from and how you found the show. You can always let me know in a fan mail. If you've been here for a while, I appreciate you. Thank you for showing up week after week. It really means a lot. So before I give you this list of edibles that you can make relatively quickly, I wanted to talk about something for just a second because I think it matters. And when we talk about, I'm doing air quotes here, easy recipes in the edible space. A lot of people mean easy for a healthy person with a full kitchen and unlimited energy. And that's fine. A lot of us are in that boat. We're healthy, we have a full kitchen, we've got all the gadgets and plenty of time. But that's not always who's making edibles. A lot of us are making our own because dispensary edibles are expensive and everything seems to be getting more expensive. So we're trying to save some money. Or the dosing doesn't necessarily work for us because where I live in Canada, edibles are not particularly strong. And if you need something stronger than what's available on the legal market, it doesn't really make sense to purchase them there because then it becomes even more expensive. Maybe we want to know exactly what is in what we're eating because we're trying to be health conscious. We have food intolerances. There's a whole lot of reasons why we might want to know exactly what's in what we're eating. And a lot of us are making edibles while we're managing chronic illness, chronic pain, or just the general crushing fatigue of being a human being right now on this particular timeline. So when I say under 20 minutes, I mean minimal standing, minimal dishes, minimal decisions, and accessible. I mean, you could do this probably even on a medium bad day. A few quick ground rules before we get started. One, all of this assumes you already have an infused oil, butter, or honey on hand. And I've done episodes on all of those, on making all of them, and I'll link to them in the show notes. The actual infusing is the time-consuming part because you have to decarb and infuse in order to make your infusion. But these recipes are about what you do once you have it. Because if you if you have the infusion, a lot of the times that will make more than one batch of something that you can enjoy. And I will mention here, of course, that I had Vanessa LaVarado on the show probably about a year ago by now, and she did teach us in that interview, and then I followed up with a few of my own kitchen experiments that you can infuse in 20 minutes and get the majority of the cannabinoids extracted from your plant material. So don't think that just because you have to decarbon infuse that it has to become a lengthy process. With that out of the way, number two, dosing is personal. And I'm not going to tell you how much to use because I generally don't know your tolerance, your body, your goals. And so, as always, start low, go slow. I know you already know this probably, but I have also done an episode on how to dose. There's a free calculator you can use on the Bite Me Podcast website. There's lots of ways that you can figure out your dosing. So it's tailored to you and what it is that you're trying to achieve. And three, I'm timing these for the moment you start from the moment it's ready to eat or use. There's no tricks, no gimmicks, just edibles made quickly. The first one is an infused honey drizzle. And so we're starting with one that barely counts as a recipe, and I mean that as a compliment. If you have infused coconut oil and you have honey, you can make infused honey right now. You warm the honey, and then you can whisk in your infused oil. The fat binds to the honey, it emulsifies, and you have something that you can put on literally everything: toast, yogurt, cheese and crackers, stir it into tea once it cools a little, drizzle it on fruit, use it as a glaze on roasted vegetables later in the week. And the reason I love this one is because it turns a single infused ingredient into something that lives in your in your pantry that works across a dozen different things. And you make it once and then dosing just becomes just drizzling honey on stuff, which is very, very low effort. You can keep it in the fridge or in your pantry. It'll last a few weeks. You just have to rewarm it slightly if you want to use it because the honey is thickened a little bit when it's cold. I typically keep mine in the pantry, but I usually don't worry about refrigerating it too much just because I find that it doesn't last that long because I use it pretty frequently. And this is the one I recommend to people who are brand new to making edibles on their own, because there's really almost no way to mess it up and the payoff is immediate. And I recently did an episode on infusing honey and liquid sugars like maple syrup and agave's because it had been quite some time since I had originally done that episode and we revisited it lately. So that's the one we're starting with. If you haven't checked out that episode, please do. Next, we have can of butter coffee or tea. I know some of you already do this. I sometimes do this. It's actually not as often as I I probably could or should, but it's infused coffee or tea. And this one is where you make your normal morning drink and then you add a small amount of infused butter or infused coconut oil to it. And if you've ever done bulletproof coffee, it that's kind of what it is. It's a little bit different. I actually didn't drink coffee myself until my late 30s. And the reason I started drinking coffee was because I started with bulletproof coffee. And that it did have some MCT oil in it, I think is what I was using at the time. And cream, it just got to the point where I was drinking ridiculous amounts of coffee every day, and I eventually switched my coffee habit away from that. But in this particular instance, you're not adding that much fat, and you're not necessarily adding any cream either. But you can blend it or froth it, and the fat emulsifies into the drink, and you get this creamy rich situation that also happens to be dosed. Now, I want to address a thing that some of you might be thinking, which is doesn't heat degrade cannabinoids? And the answer is it might a little bit, but not if you're brewing it at the temperatures that can cause significant degradation and the fat content actually helps with absorption. So the minor heat loss is offset by the bioavailability boost from the fat. Practically speaking, though, this is about adding infused fat to a drink you're already making. And it adds about 90 seconds to your morning routine. And honestly, you could blend it if you want. I have a blender cup that fits on my on my blender that has like an emulsion, it's like an emulsifying cup, which is how I started out making these bulletproof coffees all those years ago. But honestly, if you're just wanting to enjoy a little bit of infused fat in your coffee, yes, it will settle on the top, but a lot of people just don't care. So if you want to take that 90 seconds down to like 10 seconds, that's just skip the blender. And a few things to make it better, you could use a small frother if you have one of those, rather than just stirring or going the full route of blending. And that's because the emulsification genuinely changes the texture, makes it taste a little more intentional. Adding a pinch of cinnamon or cardamom is nice if you want to cover any earthy flavors that might be present. And for tea, the same principles apply. You want a fuller body tea so that so the fat doesn't feel weird in it. Chai is a really nice way to accomplish this. And so is a strong black tea with milk. Herbal teas can work, but sometimes, but something like a chamomile can taste a little oily if you're not careful about the ratio. So, really, at the end of the day, it's kind of your personal preference for how you like to add it. And of course, it's a great, it's one of my personal go-tos on slower mornings, or if I have a regular morning, I'm adding CBD to my coffee when I think of it. And it's one of the easiest ways to get dosed, honestly. And I know there's probably many of you out there that drink coffee or tea all day long as well. So this doesn't obviously just have to be a morning time thing, and it becomes part of the thing that you're already doing. Next, and this is one of my favorites, and I love making these ahead of time, but this is your no-bake energy bites, and these can take about 10 minutes to put together. And of course, we're getting into actual food now. So the no-bake energy bites, these are little ball-shaped snacks that have been everywhere for a few years and for good reason. I've done all kinds of energy bites, energy balls, those types of things on the show over the years. They're basically held together by a nut butter and they require zero oven time. And that's why a lot of people really like them, and they do provide a good energy boost. There are a number of different ways to do this type of recipe. So the base formula is generally something like rolled oats, some nut butter, peanut, almond, whatever you have, some honey or maple syrup, maybe chocolate chips or dried fruit, depending on what it is that you're into. Cacao nibs are actually quite nice and less sweet than using chocolate chips. And then you add your infused butter or oil to the mix, and then you form it into balls. You can also, a lot of people will do things like energy bars as well. So you can press them into a pan and then cut them. That's another way to do it. But you mix everything in a bowl, and then if it feels a little too sticky, you can add more oats. If it's too dry or crumbly, you know, a little more nut butter. And then, like I said, you roll them into balls and you get a batch, which is great because you can put them in the fridge, you've let them firm up a little bit, but your active time is about 10 minutes. It still counts, obviously, because the time in the fridge is time that you're not actually doing anything. And the reason I love this for the chronic illness community specifically is the portion control. You know exactly how much infused fat went in into your batch, you know how many bites you made. So the math on dosing is actually pretty clean. They keep in the fridge for about a week and a half. You can freeze them for a lot longer if you wish. Make a batch on a good day. You're you're stocked for a few days where you're feeling not so hot or you have low energy, and that's a great strategy. You can always have them on hand. And they can be a really great energy boost when you need them because they're full of healthy ingredients. There's all kinds of variations like adding cacao powder, shredded coconut, vanilla extract. It's a very forgiving formula. And once you find sort of a base recipe that you really like, you can tailor it to what you have on hand and your personal preferences. Love this recipe. In fact, I think I'm gonna be needing to make another batch very soon. I just finished off my batch of honey roasted peanuts recently. They were delicious and they were a great snack, too. Next, we have infused avocado toast. And hear me out on this one because I know avocado toast kind of got a bad rap a few years ago because people were saying to all the kids, hey, if you just quit eating avocado toast, you'd own a house by now. And of course, we know that that was ridiculous, but avocado toast works so well as a vehicle for infused oil in a really elegant way because you're already adding fat to the avocado, which is itself a fat. And the combination boosts the THC absorption because, as we know, THC and fat are a match made in heaven. You're essentially building a bioavailability dream on a piece of bread. And so here's the move: you toast your bread, and while it's toasting, you mash your avocado with a little lemon juice, salt, maybe some red pepper flakes if you like a little heat like I do. And then you can drizzle in a small amount of infused olive oil, avocado oil, whatever you got. I think the infused coconut oil might be a little odd with that one. And then you mix it all in, and the reason, and then you can put it on your toast. And of course, you can add extra toppings if you wish a soft egg, cherry tomatoes, cucumbers, pickled onions, feta, whatever you happen to have. It's avocado toast is sort of a nice blank slate for the toppings that you are feeling in the moment. And of course, if you are not, if you're making this for more than one person, instead of mixing it into the avocado mash, you can always drizzle it on the top at the end as well to control dosing for people of different tolerances. This is specifically good for people who want something more savory rather than something sweet. And a lot of the easiest edible options skew sweet. So this one gives you a real food option that you might actually enjoy eating anyway. And it also tastes really good. The infused olive oil adds a slight herbal depth that honestly works well with avocado. And it's not a compromised version of anything, it's just good food. Now, if you don't like avocado, as I was recording this, I haven't done this before, but I'm like, why couldn't you do that with, say, a canned tuna sandwich? I always think of avocado toast as like an open-faced sandwich, and you could do the same with the tuna as well. So if you're not an avocado fan or you find that you buy avocados and they all ripen at the same time, and then when you go to use them, they go bad because I hate that. That does happen to me. Swapping it for something like tuna, if you enjoy that kind of food, might also work here. And finally, you have infused stovetop hot cocoa. And this is a personal favorite that I make pretty frequently over the colder months, but then sometimes I will actually make it in the summer months as well. I still drink hot coffee in the summer. I'm not really an iced coffee person. I realize I don't like it that much. I don't know what it is. Coffee is meant in my mind to be enjoyed hot. And maybe that goes back to the fact that I've been drinking coffee for less time than I haven't been. It's been like a decade since I've been drinking coffee. I still wonder sometimes how I made it through my days without coffee. When I was raising two young children and going to university full-time and I was volunteering, I I often wonder how the hell did I do it without coffee? I did drink a lot of green tea, but somehow it doesn't seem the same. Anyway, I digress. I want to be clear that I'm not talking when it comes to this infused hot cocoa about a packet of Swiss mist. Although I suppose that could probably work too, but I'm talking about actual hot cocoa made on the stove with real cocoa powder and real milk and fat, infused butter or coconut oil stirred in. So you're gonna warm your milk of choice in a small saucepan over medium low heat. I use dairy milk most frequently, but I wonder if any of you have had experience using non-dairy milk. I envision that a oat milk would actually be very nice with a recipe like this. You don't want to boil the milk, of course, but you want it you want it hot but gentle. You're gonna whisk in your cacao powder, maybe a little maple syrup or sugar, and you're gonna keep whisking until everything is dissolved and smooth, and then you add a pinch of salt and a tiny pinch of cayenne if you're into that. I love spicy chocolate, anything. Maybe a splash of vanilla if you've got it. You could take it off the heat and whisk in your infused butter or infused coconut oil. Taking it off the heat before you're adding the infused fat is important because you want it hot enough to melt the fat and emulsify it, but you also don't want to introduce any unnecessary extra heat to your cannabis if you can avoid it. But again, you're not gonna be boiling this cocoa anyway. You're gonna whisk vigorously or use that frother if you've got one until the fat's incorporated. Pour it into your mug, it'll be creamy and rich and slightly frothy on the top. This one might be a little bit longer at 15 minutes, but and it's active the whole time. It requires you to stand at the stove. And I want to I want to name that because for some people on some days that can be a lot. And if that's where you are, maybe this is a day when someone else makes it for you. Or you go back to the honey drizzle and save this recipe for a day when you're feeling more up to it. No judgment. That's why this list exists. But when you do do it, it's so worth it. In fact, I think I'm gonna go make a cup of this after. I was thinking about having another cup of coffee, but this sounds better. The reason that I love this one isn't just the taste, even though the taste is excellent, it's the ritual of it. Making something warm and intentional from scratch is a form of care, especially when you're managing something chronic, or your relationship with your body is complicated, or your mental health perhaps is not where it could be because of just everything that's happening in the world right now. Taking 15 minutes to make something for yourself is genuinely good. And that also happens to help you feel better. And that's not a small thing. We need to take better care of ourselves. It's really easy to spend a lot of time worrying about others and caring for others that we neglect ourselves. Making our own edibles is one way of showing ourselves some of that self-care. As I mentioned earlier, oat milk, I haven't tried it, but it sounds like it would work really beautifully here if you're dairy-free. Full-fat coconut milk could also be a beautiful. I bought full-fat coconut milk from Costco a while ago, and I haven't used that much of it. And this might be a fun way to test that out. The whole cow's milk is classic for a reason. They all work, but use what you have and use what feels good. Okay, so to recap, the five edibles under 20 minutes built for real life. You have your coconut honey drizzle, two minutes, lives in your fridge or in your pantry, can go on just about anything. You have your can of butter coffee or tea, three minutes, invisible, already part of your morning or your root daily routine. Your no-bake energy bites, 10 minutes, active, perfect portion control, freezer friendly as well. You have your infused avocado toast, 10 minutes. It's a savory option. It's genuinely good food. And finally, your stovetop hot cocoa, 15 minutes, the one with the most love in it. So pick one just this week, just one. You don't need to make all five, obviously. You don't need to build a whole system. Aren't we all tired of systems in our hyper productive world? I know I am, and you don't need to do anything impressive. Just pick one that feels the most doable and do that. And then come tell me about it. I love when people send me DMs or leave reviews or post a comment in the Bite Me Cannabis Club. I love hearing when something from this show makes it into your actual kitchen. And that's why we're here. All right, so that's the episode. Thank you for spending a few minutes with me. As always, you can find the full show notes over at bitemepodcast.com. And there's a whole bunch of other resources there that you can take advantage of as well, like the free dosing calculator and resources from other episodes that I've done. And if you're new and this was your first episode, welcome. I'm really glad that you're here. And there's a lot more where this came from. And if you've been here for a while, you already know that I love you. But I love you. So take care of yourselves, friends. Eat something good. I'm your host, Margaret. And until next time, stay curious and stay high.