Ingredients
- 1 cup natural peanut butter (smooth or crunchy)
- ½ cup plain Greek yogurt (preferably 2% or whole milk)
- ¼ cup honey or pure maple syrup
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup rolled oats (optional for texture)
- ⅓ cup mini chocolate chips (optional, or sub with raisins/nuts)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix together the peanut butter, Greek yogurt, honey/maple syrup, eggs, and vanilla until smooth.
- Stir in the baking soda and salt. If using oats or chocolate chips, fold them in gently.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 20–25 minutes, or until the center is set and the edges are golden brown.
- Let cool completely in the pan before cutting into squares or bars.
- Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
✅ Tip: These blondies are naturally high in protein and make a great on-the-go breakfast or snack!
Would you like a vegan or gluten-free variation?