Healthy Toffee Oatmeal Blondie Batter
Mmmm, Healthy Toffee Oatmeal Blondie Batter! Like a mixture between cookie dough and cake batter, but just a little different — not firm like cookie dough and not pourable like cake batter… it’s juuuust right!
But here, I delved deeper into the “healthy-doughs-and-batters” world by using a different bean–the cannellini bean!
Don’t worry! You can’t taste them at all!
Cannellini beans are similar in color to chickpeas but have the same fudgy texture as black beans. Without the beans, this would just be a delicious oatmeal. Dump some beans in a blender and add it to the mix, and then you get blondie batter, fudgy yummy and sweet blondie batter! Despite the oats, this doesn’t look or taste healthy at all. It’s too sweet, too buttery, too flavorful! It tastes better than the stuff you can buy in the tubs. Plus it’s healthier and all natural. Skip the processed storebought stuff and make this instead, you’ll save time and gas from driving to the store! Oh, and did I mention it takes only 10 minutes to make?!?
Win win win.
Healthy Toffee Oatmeal Blondie Batter
- 192g (2 cups) Old Fashioned Rolled Oats
- 84g (¼ cup + 3 tbs) Granulated Erythritol (or dry sweetener of choice)
- 40g (¼ cup) Brown Rice Flour or Oat Flour
- 32g (1 scoop) Vanilla Whey Protein Powder
- 1 15oz can Cannellini Beans (drained and rinsed well; 1.5 cups beans)
- ¼ cup + 2 tbs Unsweetened Vanilla Almond Milk
- 64g (¼ cup) Raw Almond Butter (or any other neutral nut butter)
- 21g (1 tbs) Molasses
- ¾ tsp English Toffee-Flavored Stevia Extract
- ½ tsp Natural Butter Flavor
- In a large mixing bowl, add the dry ingredients, mix, and set aside.
- In a blender, puree the wet ingredients. Scoop over the dry ingredients and fold together. Cover and refrigerate overnight, serve the next day!
Because I used a lot more oats than my other cookie doughs and batters, this needs more time in the fridge for the oats to soften up. Plus, the flavors meld together overnight and it tastes 17x better after that totally unbearable super long wait a night in the fridge. But it’s 100% worth it. You have dessert — I mean breakfast — all ready for you by morning!
Wanna know what really makes this blondie batter stand out? The nutrition label, of course! 300 tasty calories, 8g of healthy fats, 8g of filling fiber and 16g of satiating protein?
Exactly why I ate this blondie batter for breakfast, and you should too 🙂
With love and good eats,
Looks delicious, must try it sometime! Please check out our gluten free blog for product reviews, recipes, and GF dining tips!!! We just established our blog for GF dining on a budget! Thankyouthankyou
Am I in heaven?
I sure hope so! 🙂
I absolutely LOVE toffee, I might just buy that!
Could we eat this hot?
I wouldn’t bake the mixture because it doesn’t contain typical cookie ingredients (like baking soda, butter, flour, etc) and most likely wouldn’t come out as cookies. Microwaving the batter will cause the protein powder to cook into a strange “bread” sort of thing since it acts a little like flour in certain cases. I think this is best eaten cold 😉 but you can try warming it up if you like. If you do, I’m crossing my fingers that it turns out well!
This looks delicious!
I’ll try it out this weekend for breakfast 🙂
This sounds to good too be healthy! I am so excited to try this. Lord knows I need to eat more things that don’t ruin my diet!
Love your blog – I am so glad I came across it! I will definitely be following to see what you share next.
I recently started a food blog, and I’d love for you to follow. Maybe we can link up sometime! New blog friends makes me 🙂
You got me! I just ordered the english toffee stevia based on your recommendation. It sounds divine!
Do you know if there’s typically any milk in the butter extract or toffee extract? Since I notice this is marked vegan.
This looks really good and I’d love to try it, but I’m allergic to milk, so I just wanted to be sure. 🙂
The butter flavor linked does not contain dairy. Be careful though, some butter extracts (like Frontier brand) DO contain dairy.
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Looks delicious! Thanks for sharing this recipe!
Could you substitute garbanzo beans for the cannellini beans?