Cupcakes and Sunshine: Snickerdoodle BREAKFAST Blondies

Monday, December 8, 2014

Snickerdoodle BREAKFAST Blondies


Goodmorning, friends!

When I'm creating a new recipe, I usually am crossing my fingers and praying that it works out the first time. Occasionally that happens! Sometimes it takes many times to get it right. Sometimes it's trial and error.



Sometimes it's...ohmanIshouldNOThavewastedallofthoseingredientsontheseHORRIBLEthings. Those are the recipes I don't post. I only post recipes that I LOVE and I want you to love and share with others!



These Snickerdoodle Breakfast Blondies took a few tries because I wanted them to be perfect! And I wanted them to be healthy. And delicious. And a recipe to go back to again and again. The first time, they were a bit crumbly. The taste was great, but they fell apart in your hands. And that just wasn't going to cut it.



So I worked with the ingredients a bit more... and then these magical snickerdoodle breakfast blondies were born! They are 100% whole grain and made with whole wheat flour and oats. They are packed with protein because of the added Chobani Apple Cinnamon Greek yogurt. I love the sweet cinnamon swirls in every bite! & they go great with a mug of warm coffee on chilly winter mornings.

I actually whipped up a quick buttercream to spread on top of them to bring as a dessert for my small group on Sunday. And they made for a healthier, delicious alternative to high-fat, sugar-loaded bars.

I live in a house of seven college girls. And they have been approved. So I guarantee you will love these too.  Let me know if you give them a try!

Ingredients: 

1/2 cup of oats
1 cup of whole wheat flour (or white whole wheat flour)
2 tsp. baking powder
½ tsp salt
2 tsp. cinnamon
1 cup coconut palm sugar
1 egg
1 5.3 oz. container of Chobani Apple Cinnamon
½ cup melted coconut oil
½ cup apple sauce
1 ½ tsp. vanilla extract
 (+sprinkle of cinnamon and sugar to dust on top) 
1.     Preheat Oven to 350 and prepare 9x13 pan.
2.     Blend first four ingredients in a food processor until well blended and a fine powder.
3.     Add the rest of the ingredients into the processor and blend until smooth.
4.     Batter will be thick. Spread onto the 9x13 pan and bake for 15-28 minutes until baked through.
Enjoy with a warm mug of coffee!

3 comments:

  1. These look so yummy! The only thing I don't have in my pantry right now is coconut palm sugar, so that's a bummer! Where do you get that?

    ReplyDelete
    Replies
    1. I got mine at Trader Joe's! But you can replace with brown sugar or regular sugar :)

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  2. YUM! Love baking with yogurt.

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