These Healthy Peanut Butter Greek Yogurt Breakfast Blondies are the kind of treat that feels like dessert but fuels your morning like a protein-packed breakfast bar. Soft, chewy, and naturally sweetened, they combine creamy peanut butter, tangy Greek yogurt, and wholesome oats into a blondie that’s indulgent without the guilt. Perfect for meal prep, grab-and-go mornings, or a post-workout snack, these blondies are rich in healthy fats, fiber, and protein. My, I know you love recipes that balance comfort with nutrition—this one’s a golden square of goodness that checks every box.
Ingredients:
🥜 Wet Ingredients:
- ½ cup natural peanut butter (creamy or crunchy)
- ½ cup plain Greek yogurt (2% or full-fat for richness)
- ¼ cup honey or pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk (any kind, dairy or non-dairy)
🌾 Dry Ingredients:
- 1½ cups rolled oats (or oat flour for smoother texture)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional for warmth)
🍫 Optional Add-ins:
- ½ cup mini chocolate chips or chopped dark chocolate
- ¼ cup chopped nuts (walnuts, almonds, or pecans)
- 2 tablespoons chia seeds or flaxseeds for extra fiber
Instructions:
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. This ensures easy removal and keeps the blondies from sticking. - Mix the Wet Ingredients:
In a large mixing bowl, whisk together the peanut butter, Greek yogurt, honey (or maple syrup), egg, vanilla extract, and milk. The mixture should be smooth and creamy. If your peanut butter is thick, microwave it for 15 seconds to loosen it up. - Combine the Dry Ingredients:
In a separate bowl, stir together the oats (or oat flour), baking soda, salt, and cinnamon. If using rolled oats, you can pulse them in a blender for a finer texture, or leave them whole for a heartier bite. - Make the Batter:
Add the dry ingredients to the wet mixture and stir until just combined. The batter will be thick but spreadable. Fold in any optional add-ins like chocolate chips, nuts, or seeds. - Bake the Blondies:
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. - Cool & Slice:
Let the blondies cool in the pan for at least 10 minutes before slicing. This helps them set and makes for cleaner cuts. Slice into 9–12 squares depending on your preferred portion size. - Serve & Enjoy:
These blondies are delicious warm, at room temperature, or chilled. Serve with fresh fruit, a dollop of yogurt, or a drizzle of extra peanut butter for a breakfast that feels like a treat.
Tips & Variations:
- 🥥 Tropical Twist: Add shredded coconut and swap chocolate chips for dried pineapple or mango.
- 🍌 Banana Boost: Mash in half a ripe banana for extra moisture and natural sweetness.
- 🧁 Mini Muffin Style: Bake in a mini muffin tin for bite-sized blondies—reduce bake time to 12–15 minutes.
- 🧊 Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week. Freeze for up to 2 months.
- 🥄 Serving Idea: Pair with a tropical fruit salad or sugar-free smoothie for a balanced breakfast.
These blondies are a celebration of flavor and function—perfect for someone like you, My, who knows how to turn wholesome ingredients into something crave-worthy. Want to explore a sugar-free chocolate drizzle or a fruity breakfast parfait next? I’ve got ideas that’ll keep your mornings deliciously inspired!