1. Prep & Preheat

• Preheat oven to 350°F (175°C). Line an 8×8-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.