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.
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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.
Homemade Peanut Butter Oatmeal Breakfast Blondies
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Save To Your Recipe BoxIngredients
- 1/3 cup 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 Old Fashioned Rolled Oats
- 2 tablespoon wheat germ
Instructions
- 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.
Notes
Nutrition
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.
If you like this recipe, you may also like
Chocolate Peanut Butter Rice Krispie Treats
Matcha Peanut Butter Energy Balls
Three Ingredient Peanut Butter Blondie Recipe
Chocolate Chip Peanut Butter Bread
Thanks to Peanut Butter & Co. peanut butter and Bob’s Red Mill Organic Old Fashioned Rolled Oats who sponsored this post.
Steph says
Can you substitute the wheat germ for anything?
Paula says
You can omit and add 2 more tablespoons of oats.
Tammysezmealtime says
I just made them with ground flaxseeds instead of wheat germ, gluten free flour, and almond butter. Mmmmm.
F says
Could you add collagen or protein powder to the recipe for some added protein? If so, how much?
Paula says
Yes, nonflavored, vanilla, or peanut butter flavored. I would only add 1 to 2 tablespoons
Vanessa says
Thanks for sharing! Do they keep long in the freezer?
Paula says
2 months, make sure they’re wrapped good.
Suzanne says
This looks so good! It would be fun to make with kids too!
Debbie says
Could I substitute quick oats since that’s what I have on hand?
Paula says
Yes, they won’t have as much texture, but will still be good.
Pat says
I made this recipe and my family and I loved them–thanks Paula I will be making these again.
Diane says
Can I substitute Almond flour for the regular flour?
Paula says
I’m not experienced using almond flour and haven’t tested it with almond flour.
Becca says
This is delicious! I subbed almond butter for peanut butter due to an allergy, and added flax seed instead of wheat germ because that’s what I had. My kids love it with breakfast and as a dessert with a little bit of ice cream. Thanks!
Susan says
What purpose does the wheat germ serve in this recipe, can you leave it out?
Paula says
It adds nutrients, you can leave it out.
Rebecca says
I read the Notes and comment about the white chocolate, but am still unsure. Where does the white chocolate go in the recipe? Thank you
Paula says
Hey Rebecca, That was an error. There’s no chocolate in this recipe.
Shannon says
I’m not familiar with Peanut Butter and Co peanut butter. I take it from looking at your other recipes that it is a brand and not a type. The notes didn’t help, since I wasn’t sure
about using white chocolate for a peanut butter recipe.
In any case now I can proceed with the recipe.
Paula says
Yes, I apologize for being unclear. Peanut Butter and Co is a brand. Any brand, actually any flavor, will work.
Al says
These sounded so good, but I found them to be quite mushy and bland. Maybe adding nuts would help with the texture. If I were to make these again, I’d add cinnamon and nutmeg and more sugar. I’m all for foods with little sugar, but they still need to be flavorful.
April says
How much vanilla?
Paula says
1/2 teaspoon, I corrected the recipe. Thank you!
erin says
Do you know the calorie count for these?
Easy Peasy Life Matters says
These bars sound fantastic for breakfast! Peanut Butter is a staple at our house. Thanks for sharing on the Weekend Potluck link up! 🙂