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Peanut Butter Oatmeal Butterscotch Blondies

These bars have whole oats in them, which makes them hearty and of course, heart-healthy because oats are one dynamite of a heart-healthy food! Crispy, golden, chewy and ultra- peanut buttery at once, they are sure to be a hit if you prepare them for a crowd. I developed this recipe around Valentine’s Day and it was a joy to share these with my loved ones. These bars are perfect for breakfast or as an on-the-go snack. They would be especially ideal for traveling, hiking, camping or whenever you need some peanut-buttery energy post-workout. Who am I kidding, workout or not, I love sinking my teeth into these buttery beauties.

Prep time: 15 minutes Cook time: 35 minutes

Ingredients (makes about 12 blondies):

2 tablespoons ground flaxseeds mixed w/ ½ cup water (2 flaxseed “eggs”) 3 teaspoons baking powder ¾ cup almond milk (or other nondairy milk) 3 tablespoons Earth balance or another vegan margarine ¾ cup peanut butter 1 ½ tablespoon maca powder (optional, but highly recommended) 3 very ripe medium-sized bananas 15 medjool dates, pitted 1 tablespoon ground vanilla ¾ cup almond flour 1 ½ tablespoon butterscotch extract (optional, but highly recommended!) 2 cups steel cut or rolled oats 1 ½ cups white whole-wheat flour or oat flour for gluten-free version


Lightly grease (I used a touch of coconut oil, but olive or canola oil will do) a 9×9 inch baking pan and preheat oven to 375 degrees F. Mix ground flaxseeds with ½ cup water in a small bowl or cup. Stir and let sit for a minute. In a food processor, add every ingredient (including flax “eggs”) except for whole-wheat flour and oats and process until thoroughly combined. It shouldn’t take more than a few minutes. Pour the processed mixture into a large bowl and add the whole-wheat flour and oats. Stir until the flour and oats have been thoroughly incorporated into the batter.

Pour the batter into the pan and spread the top evenly with a large spoon. Sprinkle desired toppings on top. Bake for 35 minutes or until blondies looks golden and center is cooked. Total baking time depends on your oven, so check cake every 5 minutes after 35 minutes! These blondies will last for up to a week if stored in the refrigerator and up to a month if stored in the freezer. Enjoy!

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