Chewy Oatmeal Blondies

It's always a challenge to find a brownie/blondie recipe that has the perfect balance between nuttiness and sweetness. And once you finally add enough nuts to the batter, there's always someone in your serving crowd who doesn't like nuts. Annoying? Yes. Problem? No. This recipe substitutes the nuts with old-fashioned oats. If you haven't figured it out by now, I pretty much LOVE oats! Any recipe with oats, I'll try! So I couldn't wait to try out these chewy oatmeal blondies once I spotted the recipe. As the name indicates, these are very chewy. The texture reminded me of chewy cookie dough (which isn't a bad thing). The flavor was just right: not too sweet, not too nutty. A great option to put in your lunchbox! (if you're not ashamed, as an adult, to still carry one with you) Rating: 5- out of 5.

Chewy Oatmeal Blondies recipe: Martha Stewart - Everyday Food

- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup packed light-brown sugar
- 1 large egg
- 1 cup old-fashioned rolled oats (not quick-cooking)

- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. (I used a larger rectangular tin, so I made 1.5 times the recipe) Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in ¾ cup oats. Pour batter into prepared pan.
- Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
- Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

The batter resembled cookie dough in every way, and once baked, the texture was as soft as some cookies can be. Yum!

For such little squares, these were surprisingly filling. And hey, you have to eat your daily dosis of oatmeal! Yes, I snack on "healthy" things like these all day long.

These were gone quicker than you can say "Can I have another one?"


Lucie said…
Oatmeal blondies are amazing! Your pictures are mouth-watering--I can taste them from here!
Steph said…
Yum! I haven't even tried a regular blondie before.
Snooky doodle said…
oh I m going to try these now :)
Snooky doodle said…
It s me again . I m eating an oatmeal blondie. They re yummy . not too sweet and not too fudgey. Just right. The only modifications I made are to use dark brown sugar instead of light and to use add a little chopped pecans. Yummy. thanks for sharing.
A Bowl Of Mush said…
Wow these sound fantastic!
I love anything with oats in it, I would love to try these! Delicious!
ilovemyhouse said…
They look delicieuse! Zag dat je Nederlandse bent. Geweldige blog. xx
Snooky doodle said…
Hi hope you don't mind if I link to your blog. Here's my link
Ingrid_3Bs said…
Oh, boy these sound right up my alley! Blondies are a family fave and I love addition of oats.
Eliana said…
wish I had had one of these in my lunch box for today.
Anonymous said…

Muchísimas gracias están genial, solo reduciría a la mitad el azúcar...........

Lisa said…
Thank you so much! I made these last night. I made a toffee to bake on top & chopped dried bananas (give a faux-nut taste). They turned out moist, chewy, crisp & crunchy ~~ perfect!
Shannon said…
OMG these are so yummy. I used dark brown sugar and added some chocolate chips.
Anonymous said…
I made it. ....

They aré So deliciousssssssssssss

Graciassssssss, graciasssssssss y un millón de graciasssssssssssssss

From Tabasco, mexico
elizchi said…
I made these JUST NOW and just had to share how wonderfully these turned out! I substituted AP flour with whole wheat and added candied orange peel and candied ginger. They had a lovely crisp top and moist and surprisingly chewy interior. Most blondie recipes I've tried are lacking in the chew department, but these are right on the money.
I made these the other day and the recipe is just about perfect. It delivers a deliciously chewy cooking with a crisp crust. I, of course, made some modifications which I think bumped them up a notch.
1) I mixed the white sugar w/ the flour, and the brown sugar with the butter. That made the best sent to me.
3) I added vanilla - a good heaping tablespoon. The vanilla really pulls the richness of this blondie together. I also added a cup of coarsely chopped pecans. This added a nice texture, and an additional dimension to the flavor. With these additions I feel this is now the perfect oatmeal blondie recipe.
Paris Pastry said…

Wonderful! Thank you for sharing these tips.
Patty said…
These sound awesome! Is there any way I can use quick oats? That's all I have
Angie said…
The recipe instructions refer to “baking mix”. Did an ingredient get missed? Also, the reviews that mean the most to me are the ones that actually follow the recipe. :)
Paris Pastry said…
@Angie: The baking mix refers to the flour-mixture :) Hope this helps!
Anonymous said…
I was also wondering if I could use the quick cooking oats I already have on hand. Would they just not be as chewy or would they fail completely? The recipe looks awesome, I can't wait to try it!
Anonymous said…
Very easy to put together as it is made from ingredients already in your pantry. However after making these I’ll have to say they are very bland and really no taste to them. Not one I will keep in my recipe box.

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