Homemade Peanut Butter Oatmeal Breakfast Blondies
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Homemade Peanut
Peanut Butter Oatmeal Breakfast Blondies Tips
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. Both will 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
The bananas make these bars soft, moist, and sweet. The oatmeal adds texture and makes these breakfast blondies chewy.
Ingredients
The full Peanut
- 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.
If you like this recipe for Peanut
- Chocolate Peanut Butter Rice Krispie Treats
- Matcha Peanut Butter Energy Balls
- Peanut Butter Crunch Bars
- Best Peanut Butter Blondies
- Banana Bread Blondies with Quick Caramel Frosting
- GRAHAM CRACKER BLONDIES
- Three Ingredient Peanut Butter Blondie Recipe
- Peanut Butter Bars
- 10 Blondies Recipes that are Better than Brownies
- Peanut Butter Cup Blondies
- Chocolate Chip Peanut Butter Bread
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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 8×8 or 9×9 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.
These were a big hit with my grandchildren (I had to make a second batch a few days later!) but I wished they were less cake-like and more chewy or granola bar-like. Any suggestions?
Try 1 cup oats and 1/4 c flour and cook just a few minutes longer.
Can you substitute the wheat germ for anything?
You can omit and add 2 more tablespoons of oats.
I just made them with ground flaxseeds instead of wheat germ, gluten free flour, and almond butter. Mmmmm.
Could you add collagen or protein powder to the recipe for some added protein? If so, how much?
Yes, nonflavored, vanilla, or peanut butter flavored. I would only add 1 to 2 tablespoons
Thanks for sharing! Do they keep long in the freezer?
2 months, make sure they’re wrapped good.
This looks so good! It would be fun to make with kids too!
Could I substitute quick oats since that’s what I have on hand?
Yes, they won’t have as much texture, but will still be good.
I made this recipe and my family and I loved them–thanks Paula I will be making these again.
Can I substitute Almond flour for the regular flour?
I’m not experienced using almond flour and haven’t tested it with almond flour.
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!
What purpose does the wheat germ serve in this recipe, can you leave it out?
It adds nutrients, you can leave it out.
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
Hey Rebecca, That was an error. There’s no chocolate in this recipe.
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.
Yes, I apologize for being unclear. Peanut Butter and Co is a brand. Any brand, actually any flavor, will work.
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.
How much vanilla?
1/2 teaspoon, I corrected the recipe. Thank you!
Do you know the calorie count for these?
These bars sound fantastic for breakfast! Peanut Butter is a staple at our house. Thanks for sharing on the Weekend Potluck link up! 🙂