High Protein Chocolate Chip Blondies
Recipe by
Ingredients
- 1 cup oat flour (or blend rolled oats into flour)
- 2 scoops (60g) vanilla whey or vegan protein powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup peanut butter or almond butter
- 1/4 cup maple syrup or honey
- 1/2 cup unsweetened almond milk
- 1/2 cup nonfat Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips (plus extra for topping)
Directions
- Preheat Oven: Heat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk oat flour, protein powder, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, combine peanut butter, maple syrup, almond milk, Greek yogurt, and vanilla until smooth.
- Combine: Stir wet ingredients into dry until a thick batter forms. Fold in chocolate chips.
- Bake: Spread batter evenly into prepared pan. Sprinkle extra chocolate chips on top. Bake 18–22 minutes until golden and just set.
- Cool & Slice: Let cool before cutting into squares.
Tips for Meal prep
Store in an airtight container for 4–5 days or freeze for up to 2 months.
For fudgier blondies, slightly underbake.
Add chopped nuts or peanut butter drizzle for extra flavor.
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