blueberry oat breakfast blondies
Loaded with wholesome ingredients blueberries, oatmeal, and bananas, blueberry oat breakfast blondies are a hearty, on-the-go breakfast bar recipe.
Servings 12 slices
Calories 145kcal
Equipment
- 9x9-inch baking pan or 8x8-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 8x8 or 9x9 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
**About one medium banana
Nutrition
Calories: 145kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 129mg | Potassium: 138mg | Fiber: 2g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
