Oat Blondies
Soft, chewy, and oh-so-satisfying, these Oat Blondies are a delightful twist on a classic dessert bar, combining the nutty texture of rolled oats with the creamy sweetness of white chocolate chips. Perfectly golden with a rich, buttery base, they’re a bakery-style treat made right in your own kitchen in just 40 minutes! The warm vanilla undertones and caramel-like flavor from brown sugar make these blondies irresistible, while the oats add a hearty, wholesome texture. Easy to whip up with simple pantry staples, they’re ideal for sharing, gifting, or indulging in alongside your favorite cup of coffee. Whether you’re craving a comforting dessert or looking for a crowd-pleasing bake, these Oat Blondies are a guaranteed hit.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Brown sugar
- 50 grams Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 130 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Rolled oats
- 100 grams White chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, allow it to cool slightly.
Transfer the melted butter to a mixing bowl. Add the brown sugar and granulated sugar, then whisk until smooth and well combined.
Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined.
Stir in the rolled oats and white chocolate chips, ensuring they are evenly distributed.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 16 squares and serve.
Nutrition Facts
Calories |
3843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 494.0 g | 180% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 302.8 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 521 mg | 40% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1523 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
