Oatmeal Raisin Breakfast Blondies

June 26, 2016


Have you ever had one of those days (or weeks), where your energy level has flat-lined and staying in bed seems like the best remedy? Where your body, or more likely your mind, just wants quick easy food- food that probably isn't good for you. Okay, yes- I know better than this and yes, I'm the sister who knows all about food: food as medicine and food for healing.  


But I'm admitting, I've had.that.week.


Thankfully, I happen to be a bit of a planner (maybe an over planner?).


While we certainly can't plan everything, I'm a firm believer in having a plan to fuel our bodies. Quick, easy, "instant" gratification foods are everywhere, and come in every shape and package.


Manufacturers are even good at trying to trick us-  food is labeled with catch phrases such as "natural", "all-natural", "whole grain", "gluten free", "organic", and on and on.  


I'm not going to climb on a health food soap box (at least not today) but we all know that when stress, pressure, and exhaustion hits it's critical to make sure we've got truly good-for-us food within arm's reach.



Enter these blondies.


They're a touch sweet, full of gut friendly fiber, and satiating protein and fats. They even have Omega-3's (thank you flax!), and pack good taste and great nutrition into one amazing bar.


So, pick a day when you have a little bit of energy and a little free time (they don't take long), pull out the mixing bowl and measuring cups and bake up a batch or two of these Breakfast Blondies.


It would be a good idea to stash some away in the fridge and more in the freezer.


Next time flat-lined energy rolls around the corner, you're set!


Oatmeal Raisin Breakfast Blondies - makes 12 bars


  • 1 can chickpeas, rinsed and drained

  • 1/2 cup peanut or almond butter

  • 1/4 cup ground flax

  • 2 bananas

  • 4 dates

  • 3 tablespoons non-dairy milk

  • 2 tablespoons honey (applesauce or maple syrup)

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1 1/2 cups oats

  • 1/3 cup raisins


1. Combine chickpeas through nutmeg in a food processor fitted with an S blade. Process until smooth and creamy.

2. Add oats and pulse to combine. Stir in raisins.

3. Place mixture into an 8x8 pan lined with parchment paper.

4. Bake in a 350 degree oven for 25-30 minutes. It's okay if the center is a bit soft, it'll firm up as it cools.


Please reload

Featued Posts 

Bloody Mary, a Drinkable Salad

May 23, 2019

Please reload

Recent Posts 

February 23, 2019

February 13, 2019

February 2, 2019

Please reload

Find Us On
Please reload

© 2023 by Two Kitchen Collision

  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon