Today I decided to venture into new territory: the blondie. Now, I’ll admit I haven’t really been into blondies before. Often they’re just too tooth-achingly sweet, without the bitterness of chocolate to balance it out. But I gave it a try, because I love oatmeal so much.
They turned out really nice and chewy, kind of like a giant oatmeal cookie crossed with a fruit-stuffed blondie. This blondies recipe is so chock-full of fruit, nuts, and oatmeal, that it seems almost healthy! These blondies would make a great quick breakfast with a tall glass of milk or a nice hot cup of tea. They could also be a great way to get your kids to eat oatmeal and fruit!
Banana Apple Oatmeal Blondies
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 8 tablespoons of unsalted butter at room temperature
- 1/2 cup packed light brown sugar
- 1 egg
- 1 cup of oats 3/4 cup for the batter, 1/4 cup for the topping, divided
- 1/3 cup chopped pecans or walnuts optional
- 1/3 cup crushed apple chips
- 1 medium banana
Preheat oven to 350 F and prepare a 8 inch pan by lining it with foil or parchment paper.
In a medium bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon. Whisk together until well combined.
In a large bowl, cream butter and brown sugar together until fluffy. Add the egg and beat on low speed until combined. Add the dry ingredient mixture a little at a time, beating on low speed, until just combined.
Stir in the 3/4 cup of oats, crushed apple chips, and nuts (if used). Scrape half of the batter into the pan and smooth it out to completely cover the bottom of the pan.
Peel the banana, then cut thin round slices from the banana and place them over the first layer of batter until it is mostly covered. Don't overlap the slices.
Spoon the remaining batter over the top of the banana slices and smooth it out until the banana slices are no longer visible. Sprinkle the remaining 1/4 cup of oats over the top and press in the oats gently with your fingertips.
Bake for 30 minutes, or until top is lightly browned all over and a toothpick inserted in the middle doesn't come out with batter on it.
You may use different fruits and/or nuts, or simply omit the nuts, if you prefer. If you use a soft fruit, bake it in the middle layer; if you use a dried fruit, it may be mixed into the batter.