1. Prep & Preheat
Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
2. Blend the Oats
Pulse rolled oats in a blender until fine (like flour).
3. Mix the Batter
In a bowl, whisk together peanut butter, Greek yogurt, honey, and vanilla.
Stir in oat flour, baking powder, and salt until smooth.
Fold in chocolate chips or nuts (if using).
4. Bake & Cool
Spread batter into the pan and smooth the top.
Bake 18-22 minutes until edges are golden (center should be slightly soft).
Cool 10 minutes before slicing.
5. Enjoy!
Store in the fridge for 5 days or freeze for 1 month.
Pro Tips for the Best Blondies
🔥 Extra fudgy? Underbake slightly—they firm up as they cool.
🍌 Banana twist? Replace ¼ cup yogurt with mashed banana.
🍫 Double chocolate? Add 1 tbsp cocoa powder to the batter.
🥜 Nut-free? Use sunflower seed butter instead of peanut butter.
FAQs
Can I use steel-cut oats?
No—they won’t blend smoothly. Stick to rolled or quick oats.
Why are my blondies crumbly?
Overbaking or too little peanut butter. Add 1 extra tbsp yogurt next time.
Can I make these vegan?
Yes! Use plant-based yogurt and maple syrup.
Serving Ideas
☕ Breakfast: Pair with coffee or a smoothie
🍓 Snack: Top with fresh berries
🍦 Dessert: Warm slightly and add ice cream
Final Thoughts
These Peanut Butter Greek Yogurt Blondies are the perfect healthy-but-indulgent treat—soft, chewy, and packed with protein. One bite and you’ll be hooked!
Warning: You might eat the whole batch yourself.
