Homemade Peanut Butter Oatmeal Breakfast Blondies are loaded with wholesome ingredients like peanut butter, oatmeal and bananas. This is a hearty, on-the-go breakfast bar recipe.
Move over boring breakfast, there’s a new, tasty breakfast bar in town!
I like a simple breakfast and one that’s already prepared, a grab and go if you will, is the best. I made these Baked Blueberry Oatmeal Cups and Blueberry Mango Overnight Oats Parfaits which will both make your morning routine a little easier. Of course, straight up Overnight Oats are always a favorite for me. If you haven’t tried them yet, give them a try!
Blondies are brownies without cocoa. Technically, Homemade Peanut Butter Oatmeal Breakfast Blondies are blondies, but they’re not really a sweet dessert blondie that you normally think of. They are lightly sweetened with brown sugar. I think you could substitute honey and make them a little healthier, but I haven’t tested it.
The bananas make these bars soft and moist and the oatmeal adds texture and makes them nice and chewy.
Homemade Peanut Butter Oatmeal Breakfast Blondies Tips
- This makes a great recipe for kids to help you with in the kitchen.
- Add 1/2 cup of your favorite nuts, pecans, walnuts, 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 Homemade Peanut Butter Oatmeal Breakfast Blondies will be!
- Also, try adding dried raisins, blueberries or cranberries to your mixture.
- 1/3 cup Peanut Butter & Co peanut butter*
- 1/3 cup brown sugar
- 2 and 1/2 tablespoon butter
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup very ripe banana** mashed
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2/3 cup Bob’s Red Mill Organic Old Fashioned Rolled Oats
- 2 tablespoon wheat germ
Preheat oven to 350 degrees F.
Line an 8x8 or 9x9 pan with parchment paper, allowing enough to paper to overhang on the sides to grasp and remove bars from pan.
In a mixing bowl, beat peanut butter, brown sugar, and butter until smooth and fluffy. I find an electric mixer works best for this.
Add the egg and vanilla, stir until combined.
Stir in the banana.
Add the oats, flour, wheat germ and baking soda until completely combined.
Spread in prepared pan.
Bake 20 to 22 minutes until set and lightly browned. Do not over-bake.
Remove from oven and cool 20 minutes in pan before cutting into bars.
Package individually in zip-top bags for easy breakfasts or snacks.
Store on countertop 3 to 4 day or in refrigerator 7 to 8 days.
*I used white chocolate but you can use plain or any flavor**About one medium banana
I can’t keep all this Peanut Butter & Co and Bob’s Red Mill goodness to myself! Tell me in the comments below what your favorite recipe that has both peanut butter and oats in it is for a chance to win two jars of Peanut Butter & Co. peanut butter and a package of Bob’s Red Organic Old Fashioned Rolled Oats.
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