About the only thing that we haven’t complained about since we’ve been home, are these Oatmeal Blondies! They’re gooey, and caramely and chocolaty, just what the doctor ordered…okay probably not what the doctor ordered; it’s more like a craving bossing me around!
|These Oatmeal Blondies have been made with coconut palm sugar, which is why they are darker in appearance.|
Oatmeal Blondies are made with oatmeal (Call me Captain Obvious! Actually…ya, I don’t like it… please don’t call me that.), coconut, and raisins; and each of these ingredients are packed with fiber and nutrition! Dark chocolate contains antioxidants, hooray for that! The amount of sugar has been reduced by about a third in this recipe compared to a traditional blondie recipe, but the because of the sweetness of the raisins, ya can’t even tell.
I most always use a blend of all-purpose flour and whole wheat flour in baked goods. Whole wheat flour has more nutrition, but can yield a heavy and dense product. All-purpose flour keeps the texture of baked goods light.
Now about the sugar; I’ve made batches of Oatmeal Blondies using light brown sugar; which give the blondies a sweet, almost butterscotch flavor. I’ve also made Oatmeal Blondies using blonde coconut palm sugar, which tastes quite a bit less sweet, and has more of a caramel flavor. Coconut palm sugar also makes the blondie darker, more like a brunettie.
|These Oatmeal Blondies are made with light brown sugar and are lighter in color.|
Oatmeal Blondies totally satisfy that bossy craving, they’re a bit healthier, and lots of bits add up to a lot!
Makes an 8 x 8 x 2 pan
1/3 cup All-purpose flour
1/3 cup Whole wheat flour
2/3 cup Old fashioned rolled oats
½ tsp. Baking powder
¼ tsp. Baking soda
¼ tsp. Salt
1/3 cup Shredded coconut (sweetened or unsweetened it’s up to you)
¼ cup Raisins (optional)
½ cup + 1 Tbsp. Butter
1 cup Light brown sugar (or 1 cup blonde coconut palm sugar)
1 tsp. Vanilla extract
½ cup Semi-sweet chocolate chips
1. Preheat oven to 350 degrees, and grease or line with parchment paper an 8 x 8 x 2 inch baking dish.
2. In a medium bowl stir together the first 8 ingredients (the all-purpose flour, through to the raisins). Put these dry ingredients to the side.
3. In a medium sauce pan over medium heat, melt the butter and light brown sugar (or coconut palm sugar), stirring constantly, until the sugar is dissolved. Remove from the heat, and stir for 2 to 3 minutes, until the mixture has cooled slightly (if using coconut palm sugar, the butter will sit on top of the sugar, but it will mostly mix in as the mixture cools). Whisk in the egg and vanilla extract. Stir in the dry ingredients. Pour the batter into the prepared baking dish. Sprinkle the chocolate chips evenly over the top of the batter. Bake for 25 to 30 minutes.
Oatmeal Blondies may be eaten warm or cooled. Store completely cooled leftovers in an airtight container.
Note: Coconut Palm Sugar is quite a bit less sweet tasting than regular brown sugar. So if you prefer your treats to be less sweet use coconut palm sugar, if you really love sugar, use light brown sugar.
You may also like:
|Namaimo Bars, a favorite Canadian Treat|
|Chocolate Caramel Krispie Pretzel Treats|
|Coconut Macaroon Brownies|
|Blue Berry Oat Muffins|