Introduction
Are you looking for a guilt-free breakfast that tastes like dessert? Meet the Healthy Peanut Butter Greek Yogurt Breakfast Blondies! Traditional blondies are loaded with butter and refined sugar, but this recipe transforms them into a protein-packed, fiber-rich morning treat. By swapping out most of the oil for non-fat Greek yogurt, we achieve incredible moisture and a significant boost of protein, making these perfect for meal prep or a quick grab-and-go breakfast. They are soft, chewy, and bursting with rich peanut butter flavor—the ideal start to a busy day.
Ingredients
- 1 cup (120g) All-Purpose Flour (or whole wheat pastry flour for added fiber)
- ½ cup (128g) Creamy Peanut Butter (natural, unsweetened recommended)
- ½ cup (120g) Non-Fat Plain Greek Yogurt
- ½ cup (100g) Light Brown Sugar or Coconut Sugar
- 1 large Egg, room temperature
- 1 teaspoon Baking Powder
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 2 tablespoons (30ml) Milk (any kind, if needed for consistency)
- Optional: ¼ cup (40g) Mini Chocolate Chips or chopped nuts
Step-by-step Preparation
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Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, allowing the edges to overhang. Lightly grease the paper.
Tip: The parchment paper sling makes removal and cutting much cleaner and easier once the blondies are baked.
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Combine Wet Ingredients: In a large mixing bowl, beat together the peanut butter, Greek yogurt, brown sugar, egg, and vanilla extract until smooth and well combined. Scrape down the sides of the bowl.
Tip: Ensure your peanut butter and yogurt are at room temperature; this prevents the mixture from seizing up and helps it mix smoothly.
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Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing only until just combined. If the batter is too thick to spread, add 1-2 tablespoons of milk. Gently fold in any optional chocolate chips or nuts now.
Tip: Do not overmix! Overmixing develops gluten, which can result in tough, cakey blondies instead of soft, chewy ones.
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Bake: Transfer the batter to the prepared pan and spread evenly. Bake for 22–26 minutes. The edges should look set and lightly golden, and a toothpick inserted into the center should come out with moist crumbs attached (not wet batter).
Tip: Blondies are prone to drying out. Err on the side of slightly under-baking for maximum chewiness.
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Cool and Slice: Allow the blondies to cool completely in the pan for at least one hour before lifting them out using the parchment sling and slicing into 9 or 12 squares.
Tip: Cutting them warm will result in a messy, crumbly texture. Patience is key!
Nutritional Information
Based on 12 servings (without optional chocolate chips), each blondie contains approximately 180-200 calories, 7g of protein, 8g of healthy fats, and 2g of fiber. The inclusion of Greek yogurt significantly boosts the protein content compared to traditional baked goods, aiding in satiety, while the use of natural peanut butter provides healthy monounsaturated fats.
Storage
Store leftover blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. If refrigerated, they will firm up slightly. They are also excellent for freezing: wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or microwave briefly to enjoy.
Conclusion
These Healthy Peanut Butter Blondies are a fantastic way to satisfy a sweet craving while keeping your nutrition goals on track. Serve them alongside a fresh fruit salad or a drizzle of extra peanut butter for a truly indulgent breakfast experience. For variations, try swapping the peanut butter for almond butter, or adding a scoop of vanilla protein powder (reducing the flour by 1 tablespoon) to make them even more power-packed!