Being a grown up means you can eat dessert for breakfast, right? But being a grown up also means knowing that eating blondies for breakfast probably isn’t the most nutritious way to start your day. So we like to think this peanut butter and and jam blondie bridges the gap nicely!
PB J breakfast blondiesPrint This
- 2 large ripe bananas, mashed
- 200ml milk or dairy free alternative
- 1 tsp vanilla extract
- 120g smooth peanut butter
- 175g porridge oats
- 175g oat flour [blend oats in blender to MYO]
- 25g ground flaxseed
- ½ teaspoon baking powder
- 200g fresh raspberries
- 1 tbsp maple syrup
 Begin by preheating the oven to 180ºc and line a rectangular baking tin with parchment.
 In a bowl combine the mashed bananas with the milk, vanilla extract, and 60g of peanut butter.
 Next add the porridge oats, oat flour, flaxseed, and baking powder. Mix to combine. You can add a little extra milk if the mixture is a little too stiff.
 Empty the mixture into the lined baking tin and flatten into the corners.
 Mash roughly 140g of the raspberries using a fork and combine with the maple syrup.
 If your peanut butter isn’t very runny, heat it in the microwave in 20 second increments to loosen it up to a consistency that means you can drizzle it.
 Now, add the mashed raspberries and peanut butter in lines on top of the blondie mixture and then, using a knife, make lines in the opposite direction to make swirls.
 Pop the remaining raspberries into the mixture and then bake in the oven for 30 minutes. Allow to cool for 10 minutes before slicing. Enjoy!