Description
Indulge in guilt-free bliss with our Healthy Chocolate Chip Peanut Butter Oat Blondies recipe. Discover the secret to a gooey peanut butter swirl!
Ingredients
Scale
- 1 cup natural peanut butter (240 ml)
- 1/2 cup honey or maple syrup (120 ml)
- 2 teaspoons vanilla extract (10 ml)
- 2 large eggs
- 1 cup old-fashioned rolled oats (90 g)
- 1/2 teaspoon baking soda (2 g)
- 1/4 teaspoon salt (1.5 g)
- 1/2 cup semi-sweet chocolate chips (90 g)
- 1/3 cup additional peanut butter for swirling (80 ml)
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine 1 cup natural peanut butter and 1/2 cup honey or maple syrup.
- Add 2 teaspoons vanilla extract and mix well.
- Crack in 2 large eggs and beat until well incorporated.
- Stir in 1 cup old-fashioned rolled oats, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Fold in 1/2 cup semi-sweet chocolate chips gently.
- Pour the batter into the prepared baking pan and spread evenly.
- Drop spoonfuls of the additional 1/3 cup peanut butter over the batter.
- Use a knife to gently swirl the peanut butter into the batter for a marbled effect.
- Bake in the preheated oven for 20-25 minutes, until the edges are set and a toothpick comes out clean.
- Allow the blondies to cool in the pan for about 10 minutes.
- Lift the blondies out using the parchment paper overhang and transfer to a wire rack to cool completely.
- Once cooled, cut into squares and serve.
Notes
- For a nuttier flavor, opt for crunchy peanut butter over natural peanut butter.
- Enhance the richness by swapping semi-sweet chocolate chips with dark chocolate chips.
- For a sweeter option, try using maple syrup instead of honey in the recipe.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 15g
- Protein: 7g
Keywords: healthy blondies, peanut butter swirl, chocolate chip, oat blondies, gooey texture
