These are SUCH a great on the go snack! I’m personally a huge fan of blondies – so it was a no brainer for me to come up with a peanut butter oatmeal blondie recipe – a combination of some of the best foods in my opinion!
These blondies are the perfect texture, loaded with goodness, made completely with oat flour (no refined flours what so ever), and have the most delicious peanut butter under tone without the flavour being too over powering!
These are one of my fave snacks to take hiking as they’re hearty, travel well (not too crumbly), and provide you with all sorts of blood sugar balancing energy!
Okay now on to the recipe for these delicious Peanut Butter Chocolate Chip Oatmeal Blondies!
– 2 cups whole rolled oats
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp sea salt
– 1/4 tsp cinnamon
– 1/3 cup peanut butter (I prefer a smooth, runnier type)
– 1/3 cup coconut oil (very softened/ just melted)
– 1 large pasture raised egg
– 1/2 cup raw cane sugar or coconut sugar
– 1/4 cup real maple syrup
– 1/2 cup dark chocolate chips (or more) – if you want to add some extra flavour to the blondies, feel free to chop up your favourite chocolate bar (such as toffee, mint, salted, etc.) and use this for some extra chocolate as well!
– Pre-heat oven to 330°F (convection)
– Grind oats in a blender or Vitamix until you reach a fine flour like consistency (there should be no oat flakes left)
– Place ground ‘oat flour’ into a large mixing bowl along with all other dry ingredients. Stir well.
– Place all wet ingredients into a blender or Vitamix and give a quick blend to ensure it’s all mixed together (approx. 20- 25 seconds)
– Add wet ingredients from the blender to the bowl of dry ingredients and mix until just combined
– Fold in the chocolate chips
– Pour batter into a prepared 8×8 baking pan. I like to coat my pan with coconut oil to prevent sticking
– Place pan in oven and bake for 21-25 minutes. You’ll know they’re ready when you insert a fork in and it comes out fairly clean (with the exception of melted chocolate chips of course!) and not covered in batter
– Allow to cool for 20 or so minutes before cutting into and enjoying 🙂