Looking for a better way to kickstart your mornings or fuel your afternoon slump without reaching for a sugary granola bar or processed snack? These Healthy Peanut Butter Greek Yogurt Breakfast Blondies are your new go-to. They’re soft, naturally sweetened, protein-packed, and seriously satisfying. Plus, they’re super easy to make with wholesome pantry staples—and they taste like a treat. What’s not to love?
I first made a version of these blondies on a hectic Monday morning. You know those days when you’re juggling coffee, work emails, and maybe even a kid or two hanging off your leg? Yeah, that kind of morning. I needed something quick, nourishing, and portable—something I could make ahead and feel good about grabbing on my way out the door. One bowl, a few simple ingredients, and 20 minutes later, these blondies were born.
The best part? They don’t taste “healthy” in that dry, cardboard-y way. They’re moist from the Greek yogurt, rich with peanut butter, and just the right amount of sweet thanks to honey or maple syrup. They remind me of a soft cookie-meets-snack-bar hybrid—and that’s a very good thing.
Whether you’re meal-prepping for the week or just need a nutritious snack on hand, this recipe is flexible, family-friendly, and totally customizable. Let’s dive into the ingredients and get baking!
Ingredients You’ll Need
Makes 9–12 blondies
1 cup creamy peanut butter (natural, unsweetened preferred)
1/2 cup plain Greek yogurt (nonfat or full-fat both work!)
1/4 cup honey (or use maple syrup for a vegan-friendly version)
1 large egg
1 teaspoon vanilla extract
1/2 cup rolled oats (gluten-free if needed)
1/4 cup almond flour (or substitute all-purpose if gluten isn’t an issue)
1/2 teaspoon baking powder
Pinch of salt
Optional mix-ins: dark chocolate chips, chopped nuts, chia seeds, dried fruit
STEP 1: PREHEAT AND PREP YOUR PAN
Start by preheating your oven to 350°F (175°C). Then grab an 8×8-inch baking pan and either line it with parchment paper or lightly grease it with a bit of oil or nonstick spray. Parchment makes cleanup a breeze, especially when you’re in a hurry.
STEP 2: MIX THE WET INGREDIENTS
In a large mixing bowl, add the peanut butter, Greek yogurt, honey (or maple syrup), egg, and vanilla extract. Whisk everything together until the mixture is smooth and creamy. This should only take a minute or two, and it’s totally okay if it looks thick—blondies are meant to be dense and chewy!
STEP 3: ADD THE DRY INGREDIENTS
Now stir in the rolled oats, almond flour, baking powder, and a pinch of salt. Mix everything until it’s fully combined and you don’t see any dry spots. The batter will be thick and slightly sticky—perfect for blondies.
If you’re adding any mix-ins like dark chocolate chips or chopped nuts (and I highly recommend it), gently fold them in at this stage. I like tossing in a handful of mini chocolate chips or some chopped walnuts for a little texture and crunch.
Healthy Peanut Butter Greek Yogurt Breakfast Blondies
Now that your batter is mixed and your pan is prepped, it’s time to bring these wholesome blondies to life in the oven. This is the easiest part—you’ll be amazed how quickly they come together! These blondies are all about keeping things simple without sacrificing flavor or nutrition. And let’s be honest—when something this delicious takes less than 30 minutes from start to finish, it’s a serious win.
STEP 4: SPREAD THE BATTER AND BAKE
Transfer your batter into the prepared baking pan. It’ll be thick, so you might need to use a spatula to spread it evenly across the pan. Make sure to smooth out the top so everything bakes evenly.
Pop the pan into your preheated oven and bake for 15–20 minutes. Keep an eye on it toward the end—you’re looking for golden edges and a slightly firm top. A toothpick inserted into the center should come out mostly clean. A few moist crumbs are fine—these blondies are meant to be soft and fudgy, not dry or cakey.
STEP 5: COOL AND SLICE
Once baked, let the blondies cool in the pan for about 10 minutes. This helps them firm up just a bit before transferring them to a wire rack. Then, gently lift them out (if you used parchment) or loosen the edges with a knife, and place them on the rack to cool completely.
Once they’ve cooled, slice into 9 or 12 squares—depending on how big you want them. I usually go with 12 smaller bars if I’m prepping snacks for the week or for lunchboxes.
TIPS FOR SUCCESS
1. Use natural peanut butter.
The kind with just peanuts and salt works best. It keeps the blondies soft and flavorful without added sugars or oils. Just give it a good stir before measuring.
2. Don’t overbake.
These blondies will continue to set as they cool, so pull them from the oven as soon as the edges are lightly golden and the center isn’t jiggly. Overbaking leads to dryness—and no one wants that.
3. Customize to your taste.
Mix-ins are totally optional but can really elevate the flavor. A handful of dark chocolate chips adds richness, chopped almonds or walnuts bring crunch, and dried cranberries or raisins offer natural sweetness.
4. Make it meal-prep friendly.
These store beautifully, so go ahead and make a double batch if you want extras for the week. I wrap individual pieces in parchment and pop them into a freezer-safe bag. Just thaw overnight or warm slightly in the microwave for a quick bite.
5. Want extra protein?
You can add a tablespoon of chia seeds, ground flax, or even a scoop of unflavored or vanilla protein powder. Just keep in mind that extra dry ingredients might require a splash of milk or water to keep the batter the right consistency.
VARIATION IDEAS
If you’re like me, once you fall in love with a recipe, you’ll want to make it every which way. Here are a few fun twists:
Banana Blondies: Replace the honey with mashed banana for a more banana-bread vibe.
Chocolate Swirl: Swirl a tablespoon of melted dark chocolate into the top of the batter before baking.
Nut-Free: Sub sunflower seed butter for peanut butter if you’re dealing with allergies.
Berry Boost: Add a handful of fresh or dried berries for a fruity twist.
Pumpkin Spice: Stir in 2 tablespoons of pumpkin puree and a dash of cinnamon and nutmeg for a fall-inspired version.
These blondies are truly a blank canvas—you can tweak them based on what you have in your pantry or what your family loves most. That’s the beauty of baking with simple, real ingredients.
Healthy Peanut Butter Greek Yogurt Breakfast Blondies
We’ve mixed, baked, and customized our way through these Healthy Peanut Butter Greek Yogurt Breakfast Blondies—and by now, your kitchen probably smells amazing. Whether you’re prepping for busy weekdays, packing lunchbox snacks, or just wanting something wholesome to enjoy with your morning coffee, these blondies truly deliver. Before we wrap things up, let’s dive into some frequently asked questions that pop up when making this recipe.
FREQUENTLY ASKED QUESTIONS
1. Can I make these blondies vegan?
Absolutely! Just use maple syrup instead of honey and swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes). Also, make sure your Greek-style yogurt is dairy-free—there are great plant-based versions available now.
2. What can I use instead of almond flour?
You can sub almond flour with regular all-purpose flour if you don’t need them to be gluten-free. For a gluten-free alternative, oat flour also works well and adds a similar texture.
3. Can I skip the oats?
You can, but keep in mind the oats help give structure and a slightly chewy texture. If you need an alternative, try using quick oats (which are more finely ground) or an additional couple of tablespoons of almond flour or oat flour.
4. How should I store these blondies?
Once cooled, store them in an airtight container. They’ll keep at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months. Wrap them individually before freezing for easy grab-and-go portions.
5. Can I double the recipe?
Yes! Just use a 9×13-inch pan instead of an 8×8, and keep an eye on the baking time—it might need a few extra minutes.
6. Are these sweet enough for kids?
Yes, they’re gently sweet but still flavorful. If your kids are used to sweeter snacks, feel free to add a few chocolate chips or a touch more honey or maple syrup.
7. Can I add protein powder to boost the nutrition?
Definitely. Just keep the amount moderate—about 1 scoop—and add a splash of milk or water if the batter feels too thick after mixing.
CONCLUSION
These Healthy Peanut Butter Greek Yogurt Breakfast Blondies are everything I love in a baked snack: quick, simple, nourishing, and totally satisfying. Whether you’re making them for your kids, your partner, or just yourself (yes, you deserve a batch all to yourself), they’re the kind of recipe you’ll find yourself coming back to again and again.
One of my favorite things about these blondies is how flexible they are. You can dress them up with chocolate chips, go totally clean and basic, or mix in whatever extras you have in the pantry. And with just one bowl and less than 30 minutes from start to finish, they’re a dream for busy mornings or afternoon snack cravings.
If you try this recipe, I’d love to hear how you make it your own! Drop a comment, share your favorite mix-ins, or let me know how your batch turned out. Recipes like this are meant to be shared and adapted—so don’t be afraid to get creative and have fun with it.
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Healthy Peanut Butter Greek Yogurt Breakfast Blondies
Description
These wholesome blondies make the perfect grab-and-go breakfast or a nourishing snack. Made with simple, clean ingredients like creamy peanut butter, protein-rich Greek yogurt, and naturally sweetened with honey or maple syrup, they offer a balanced treat that’s both satisfying and nutritious. With the option to add mix-ins like dark chocolate chips or nuts, you can customize them to your taste while keeping things healthy and delicious.
Ingredients
1 cup creamy peanut butter (natural, unsweetened preferred)
1/2 cup plain Greek yogurt (nonfat or full-fat, depending on preference)
1/4 cup honey (or maple syrup for a vegan option)
1 large egg
1 tsp vanilla extract
1/2 cup rolled oats (gluten-free if needed)
1/4 cup almond flour (or regular flour if not gluten-free)
1/2 tsp baking powder
Pinch of salt
Optional mix-ins: dark chocolate chips, chopped nuts, chia seeds, or dried fruit
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a mixing bowl, whisk together the peanut butter, Greek yogurt, honey, egg, and vanilla extract until smooth and creamy.
Stir in the rolled oats, almond flour, baking powder, and salt. Mix until fully combined. If adding mix-ins, fold them in gently at this stage.
Spread the batter evenly into the prepared baking pan. Use a spatula to smooth the top. Bake for 15–20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean (a few crumbs are okay).
Let the blondies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Slice into squares or bars and enjoy.
Notes
These blondies store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them individually wrapped. They’re ideal for meal prep and can be a satisfying high-protein snack for both kids and adults.
