Oatmeal Raisin Blondies
Whip up a quick batch of oatmeal raisin blondies for your kids’ after-school snack! They’re moist and fudge-y, just like your favorite brownie, but with all the warm fall flavors of brown sugar, cinnamon, chewy oats, and plump raisins!
Welp, I’m home from vacation. We had a great time! Lots of sun, surf, and fun. And now I’m not fully back into the swing yet but I do have all the bags unpacked, and laundry’s been washed, folded, and put into drawers.
I can’t believe summer’s almost over already. I just don’t feel quite ready. My kids have one more week of camp, and then a week off (but we’ll be doing a little bit more travel), and then they’re back to school! So today, we’re talking about after-school treats.
These oatmeal raisin blondies are it. It took me a couple of tries before I got the recipe just right, but I absolutely loved the end result. They’re super moist and fudge-y, like your favorite brownie, but instead of chocolate you get cinnamon, brown sugar, chewy oats and plump raisins. They’re pretty much fall in bar form.
Whip up a quick batch of Oatmeal Raisin Blondies for your kids’ after-school snack! They’re moist and fudge-y, just like your favorite brownie, but with all the warm fall flavors of brown sugar, cinnamon, chewy oats, and plump raisins!
- 1 cup unsalted butter, melted
- 2 cups dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup raisins
- 3/4 cups powdered sugar
- 2-3 tablespoons cream
- 1/2 teaspoon vanilla bean paste (extract can be substituted)
Preheat the oven to 325 degrees F, lightly mist a 9x9-inch square pan with non-stick spray, and line with parchment.
Place the melted butter, brown sugar, eggs, and vanilla in a large mixing bowl, and whisk until combined.
Add the flours, oats, cinnamon, baking powder, baking soda, and salt, and stir together until incorporated.
Fold in the raisins.
Transfer the blondie batter to the prepared pan, and spread into an even layer.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool completely, then cut into bars or triangles. Drizzle with icing.
Place all the ingredients in a small bowl and stir together until smooth.