Peanut Butter Oatmeal Butterscotch Blondies

Categories: Breakfast,Desserts,Recipes,Uncategorized,

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!


  1. Kevin Smith says:

    Hi Talia,

    I just came across your site. I was initially looking up olive oil and reasons not to use it when cooking, which your article here [1] covers very well.

    Then I started looking at your recipees, which look delicious by the way and I am sure to try them out. however I notice you use vegan margerine, and I had a look at some of these ingredients of some of these margerines and they have vegtable oil in them. So olive oil or vegtable oil, are they more or less the same thing?

    I guess my question is about olive oil and its substitute. I’d appreciate if you could offer some advice on such. I am pretty much at a healthy weight and eat a relatively healthy diet, but I am currently looking to increae my awreness in this area which is why I am reaching out.


  2. Hi Kevin,

    That’s a great question and you are absolutely right. These days I don’t use vegan margarine in my recipes for that reason (except for on rare occasions). I used to use it and that’s why you see it in those recipes you found. What I do, I substitute raw coconut butter or cashew butter for the margarine, ratio/amount in the recipes would stay the same. I hope this helps a bit!

    All the best,

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