Blueberry Oatmeal Breakfast Blondies
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Start your morning with a soft, chewy Blueberry Oatmeal Breakfast Blondies. It has the texture of a blondie but uses oats and blueberries to make it feel more like a breakfast option. It’s quick to mix, holds up well when stored, and works great for busy mornings. It also works well for kids’ lunches or as a snack on the go.
Blueberry Oatmeal Breakfast Blondies
I like this recipe because it makes breakfast feel like a treat without being too sweet. These blondies come together fast and can be made in one bowl.
You can use frozen blueberries if you don’t have fresh ones. Just stir them in frozen so they don’t bleed into the batter. You can also swap in strawberries, blackberries, or even diced apples.
Maple syrup or honey can work in place of brown sugar, depending on what you have on hand. People like this recipe because it’s simple, portable, and holds up well for a few days.
I make these blondies for on-the-go breakfasts. After I cook them and they cool, I package them individually and refrigerate. In the mornings, I grab one and go. Sometimes, I microwave it a few seconds but they’re cold too.
I have not tested mixing everything the night before and baking it in the morning.
What is a blondie?
We all know what brownies are, but what are blondies? Blondies are brownies without the cocoa. Thus, they’re ‘blond’. They’re sweet, moist, and dense cakes that are sturdy enough to eat with your hands, not with a fork.
Blueberry Oatmeal Breakfast Blondies
These breakfast blondies aren’t as sweet as normal blondies. They are lightly sweetened with brown sugar. You can substitute monk fruit blend, maple syrup, honey, or coconut sugar.
I also added in-season blueberries. Feel free to add any fresh or dried fruit.
I also added very ripe mashed bananas. They make the bars soft, moist, and sweet. You can substitute applesauce.
The oatmeal adds texture and makes these breakfast blondies chewy. Be sure to use old-fashioned rolled oats, not instant.
For protein, I added peanut
I have not tested these with gluten-free flour.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Peanut Butter
- brown sugar
- butter
- egg
- vanilla
- Very ripe banana** mashed
- all-purpose flour
- baking soda
- Old-Fashioned Rolled Oats
- wheat germ
Tips for Making
- This makes a great recipe for kids to help you in the kitchen.
- Add 1/2 cup of your favorite nuts, pecans, walnuts, and almonds to the batter.
- Perfect bananas for baking don’t look so perfect. Allow the bananas to get very ripe, very speckled, or even almost black. The darker the skin of a banana, the sweeter the fruit will be. The sweeter the fruit, the better your dessert or blondies will be!
- Also, try adding dried raisins, blueberries, or cranberries to your mixture.
Blueberry Oat Breakfast Blondies FAQ
Yes. Keep them in an airtight container in the fridge for 6 to 7 days.
Yes, you can freeze up to 30 days. Freeze them individually so you can take them out as needed.
You can thaw on the counter or microwave a few seconds until warm.
Blueberry Breakfast Blondies Conclusion
In conclusion, this breakfast blondie is a smart way to use oats and fruit in something that feels a bit different from the usual muffin or bowl of oatmeal. It’s flexible, quick, and something you can make ahead to save time.
Here are a few more recipes you’ll enjoy.
Three Ingredient Peanut Butter Blondie Recipe
Homemade Peanut Butter Oatmeal Breakfast Blondies
Best Peanut Butter Blondies
PEANUT BUTTER CUP BLONDIES
Caramel Apple Blondies Recipe with Browned Butter Frosting
blueberry oat breakfast blondies
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Equipment
- 9×9-inch baking pan or 8×8-inch pan
Ingredients
- ⅓ cup peanut butter
- ⅓ cup brown sugar maple syrup or monk fruit blend
- 2 and ½ tablespoon butter avocado, coconut, or vegetable oil
- 1 large eggs
- ½ teaspoon pure vanilla extract
- 1 cup very ripe banana** mashed, or apple sauce
- ⅓ cup all-purpose flour I haven't tested with gluten-free flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons wheat germ optional, add 2T more oats if you omit
- ⅔ cup Old Fashioned Rolled Oats
- 1 scoop unflavored protein
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8 or 9×9 baking pan with parchment paper, allowing enough paper to overhang on the sides to grasp and remove the bars from the pan.
- In a mixing bowl, beat peanut butter, sugar, and butter until smooth and fluffy. I find an electric mixer works best for this.
- Add the egg, vanilla, and banana and stir until combined.
- Add the oats, flour, wheat germ, baking soda, salt, and protein and stir until completely combined.
- Spread the mixture evenly in the prepared pan and bake 20 to 22 minutes or until set and lightly browned. Do not over-bake or they'll dry out.
- Remove from the oven and cool for 20 minutes in the pan before cutting into bars.
- Package individually in zip-top bags for easy breakfasts or snacks.
- Store in the refrigerator 6 to 7 days.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.