Healthy No Bake Peanut Butter Breakfast Blondies
These healthy no bake peanut butter breakfast blondies are thick, chewy and are the answer to dessert for breakfast! Quick, easy and deceptively filling, these no bake blondies are naturally gluten free, vegan, dairy free, refined sugar and come with a peanut free and paleo option!
Servings 12 Pieces
Calories 329kcal
Ingredients
- 1 1/2 cups oat flour gluten free, if needed*
- 1/4 cup coconut flour
- pinch cinnamon
- 2 scoops vanilla protein powder See above recipe card for my recommendations- Optional
- 1 tablespoon Granulated sweetener of choice
- 1/2 teaspoon vanilla extract
- 1/2 cup peanut butter can sub for another nut butter/nut free spread- See above post for options
- 1/2 cup brown rice syrup sub for honey or maple syrup for paleo option
- 1 tablespoon milk of choice
- 1/4 cup peanuts crushed, optional
- 1/4 cup whole peanuts optional
Peanut Butter Fudge Protein Frosting
- 2 scoops vanilla protein powder 60-64 grams
- 1/4 cup peanut butter melted
- 1 tablespoon Milk of choice
Peanut Butter fudge frosting
- 1/2 cup peanut butter melted
- 1-2 tablespoon granulated sweetener of choice optional
- 1 teaspoon cinnamon
- 1 teaspoon coconut oil melted
Instructions
For the blondies
- Line a 8 x 8 baking dish with parchment paper or aluminium foil and set aside. For thicker blondies, use a loaf pan. For thinner blondies, feel free to use a 9 x 9 inch pan.
- In a large mixing bowl, combine your flours, protein powder, cinnamon and granulated sweetener and set aside.
- In a microwave safe bowl or stovetop, melt your peanut butter with the brown rice syrup (or maple/honey). Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
- For a more soft and fudgy blondie, add milk of choice until a relatively thick batter is formed. For a firm and chewy blondie, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place. Top with crushed and whole peanuts.
- Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
To make peanut butter fudge protein frosting
- Mix protein powder with peanut butter until a crumbly texture remains. Using a tablespoon, add milk of choice until a VERY thick batter is formed.
To make peanut butter fudge frosting
- Melt your peanut butter with coconut oil. For a sweet frosting, add granulated sweetener of choice and mix until combine. Add cinnamon and top blondies until set.
Notes
* Sub for almond flour for paleo option. Alternatively, you can use one cup TOTAL of coconut flour (omit the 1/4 cup coconut flour).
** If protein powder is sweetened, you can omit OR if you don't use protein powder, adjust accordingly.
*** Depending on the blend of flours you use, you may need less or more. Adjust accordingly.
Peanut Butter Blondies are best kept in the refrigerator, but are freezer friendly too.
** If protein powder is sweetened, you can omit OR if you don't use protein powder, adjust accordingly.
*** Depending on the blend of flours you use, you may need less or more. Adjust accordingly.
Peanut Butter Blondies are best kept in the refrigerator, but are freezer friendly too.
Nutrition
Serving: 1blondie | Calories: 329kcal | Carbohydrates: 30g | Protein: 17g | Fat: 18g | Sodium: 171mg | Potassium: 294mg | Fiber: 4g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 1mg | NET CARBS: 26g