Peanut Butter Oat Blondies (V, GF)

Learn how to make irresistible peanut butter oat blondies that are also healthy! The blondies are flourless, vegan, oil-free, gluten-free and sure to wow you. Swap the peanut butter for any other nut butter or seed butter you like.

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If you love treats as much as I do (lifelong sweet tooth here 😊), but are also interested in nutritious eats, then I know you will appreciate these these healthy peanut butter blondies as much as I do. They feel a little bit indulgent and a whole lot wholesome, with a cake-like texture that somehow manages to fit into just about any part of the day—dessert, snack time, or even a grab-and-go breakfast.

Even better, these little beauties check all the practical boxes: they are egg-free, dairy-free, oil-free, gluten-free, and also frugal to make. And here’s the fun bonus—no slicing required! The blondies are baked in a muffin tin, so they come out perfectly portioned and ready to enjoy (or stash for later). It’s the kind of low-effort, high-reward recipe that makes everyday baking feel like a small, happy win.

Recipe Benefits

These healthy blondies are:

• Vegan (dairy-free, egg-free)
• Flourless
• Gluten-Free
• Refined-sugar free
• Oil-Free (e.g., no butter, margarine or coconut oil)
• 149 calories each
• Quick and easy to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• rolled oats (certified GF, as needed; see notes for using oat flour)
• creamy peanut butter (see notes for alternatives)
• VERY ripe bananas (very squishy, lots of spots on peel)
• maple syrup (see notes for options)
• flaxseed meal
• vanilla extract
• baking soda
• miniature semisweet chocolate chips

You will also need some a small amount of water, and optional salt.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

1. Preheat oven to 350F (180 C). Line 10 cups of of a standard 12-cup muffin tin with liners (silicone, paper or foil). If you are ok eating oil, you can also grease or spray the cups with nonstick cooking spray.
2. In a blender, process the oats into a fine flour or powder. Add all of the remaining ingredients EXCEPT the baking soda and chocolate chips. Process until completely smooth. 
3. Let mixture stand for 5 minutes to allow the flaxseed to thicken the batter. Sprinkle batter with baking soda; process until blended, or stir in with a spoon.
4. Divide batter evenly among prepared cups. Sprinkle with chocolate chips.
5. Bake in preheated oven for 15 to 18 minutes until golden brown at edges (centers will initially puff and then deflate into fudgy goodness).
6. Let cool in tin on a wire rack for 15 minutes and then carefully remove blondies from tin. Serve warm or let cool completely.

Taste & Texture

The peanut butter oat blondies have a fluffy, tender, cake-like texture and perfectly sweet, peanut butter-y flavor.

The fact that they are inexpensive plus quick & easy to make is icing on the cake, or rather, chocolate chips sprinkled on top.

I’d love to know if you give these a try!

Happy baking!

Storage

Store the cooled peanut butter oat blondies in an airtight container at room temperature for 3 days, the refrigerator for one week, or the freezer for up to 6 months.

Ingredient Substitutions

• Peanut Butter Alternatives:  You can use any creamy nut or seed butter in place of the peanut butter (e.g., almond butter, sunflower seed butter, tahini, cashew butter, pumpkin seed butter).
• Maple Syrup Alternatives: Use an equal amount of any other liquid sweetener, such as agave nectar, date syrup, brown rice syrup, or, (if not following a vegan diet), honey. You can also use an equal amount of granulated sweetener, such as coconut sugar or brown sugar, plus a tablespoon of water.
• Flaxseed Meal Alternative: An equal amount of ground chia seeds can be used in place of the flaxseed meal.
• Oat Flour: You can use an equal amount of oat flour rather than grinding rolled oats. You will need the same weight (75 grams), which is 1/2 cup + 2 tablespoons of oat flour.
• Banana Alternative: You can use an equal amount of unsweetened applesauce. You may need to add a touch more sweetener since the applesauce is less sweet than the ripe bananas.

FAQ

• Can I make the peanut butter blondie recipe in a pan or baking dish instead of a muffin tin? Yes! I recommend either an 8-inch (20 cm) baking pan or brownie pan, or a 9×5-inch (22.5×12.5 cm) loaf pan. Line the pan with parchment paper or spray with nonstick cooking spray. Bake for about 24-28 minutes until just set. Cool and cut into bars or squares.
• I only have crunchy peanut butter. Can I use it in the blondies? Yes. The peanut butter will get blended until smooth in the blender when mixing the batter.

Related Posts

• Vegan Oil-Free Banana Blondies (Gluten-Free)
• Coconut Flour Sweet Potato Blondies (V, GF, oil-free)
• Vegan Peanut Butter Blondies (4 ingredients, Vegan)
• Vegan Pumpkin Cranberry Blondies {grain-free, oil-free}
• Gingerbread Chickpea Blondies (V, GF, Oil-free)

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5 from 5 votes

Peanut Butter Oat Blondies (V, GF)

By: Camilla

Learn how to make peanut butter oat blondies that are also healthy! The blondies are flourless, vegan, oil-free, gluten-free and sure to wow you.

Prep Time: 5 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 23 minutes minutes

Servings: 10 blondies

Equipment

• 1 standard size muffin tin (12-count)

Ingredients 

1x2x3x

• ▢ 3/4 cup rolled oats , (certified GF, as needed; see notes for using oat flour)
• ▢ 1/3 cup peanut butter , (see notes for alternatives)
• ▢ 1 cup mashed, VERY ripe bananas, (very squishy, lots of spots on peel)
• ▢ 1/4 cup water
• ▢ 2 tablespoons maple syrup, (see nots for options)
• ▢ 1/4 cup flaxseed meal
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon baking soda
• ▢ 3 tablespoons miniature semisweet chocolate chips

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F (180 C). Line 10 cups of of a standard 12-cup muffin tin with liners (silicone, paper or foil). If you are ok eating oil, you can also grease or spray the cups with nonstick cooking spray.
• In a blender, process the oats into a powdery flour. Add all of the remaining ingredients EXCEPT the baking soda and chocolate chips. Process until completely smooth.
• Let mixture stand for 5 minutes to allow the flaxseed to thicken the batter. Sprinkle batter with baking soda; process until blended.
• Divide batter evenly among prepared cups. Sprinkle with chocolate chips.
• Bake in preheated oven for 15 to 18 minutes until golden brown at edges (centers will initially puff and then deflate into fudgy goodness).
• Let cool in tin on a wire rack for 15 minutes and then carefully remove blondies from tin. Serve warm or let cool completely.

Notes

Storage: Store the cooled blondies in an airtight container at room temperature for 3 days, the refrigerator for one week, or the freezer for up to 6 months.

Peanut Butter Alternatives:  You can use any creamy nut or seed butter in place of the peanut butter (e.g., almond butter, sunflower seed butter, tahini, cashew butter, pumpkin seed butter).

Banana Alternative: You can use an equal amount of unsweetened applesauce. You may need to add a touch more sweetener since the applesauce is less sweet than the ripe bananas.

Oat Flour: You can use an equal amount of oat flour rather than grinding rolled oats. You will need the same weight (75 grams), which is 1/2 cup + 2 tablespoons of oat flour.

Maple Syrup Alternatives: Use an equal amount of any other liquid sweetener, such as agave nectar, date syrup, brown rice syrup, or, (if not following a vegan diet), honey. You can also use an equal amount of granulated sweetener, such as coconut sugar or brown sugar, plus a tablespoon of water.

Flaxseed Meal Alternative: An equal amount of ground chia seeds can be used in place of the flaxseed meal.

 

Nutrition

Serving: 1blondie | Calories: 149kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 161mg | Potassium: 219mg | Fiber: 3g | Sugar: 8g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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