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Granola Blondies

Baker Bettie Breakfast, Brownies, Cookies, Dessert, Sweets, Vegan 15 Comments

Granola Bar Blondies

I was standing in my kitchen with a spoon full of cookie dough and a mouth full of cookie dough. I was having a battle with myself. To bake or not to bake? That is the question. I had been dreaming up these vegan blondies filled with granola all day long and now it was coming to fruition. But before I could put the dough in the pan and bake it I had to do what any normal person would do. Eat a big hunk of it first. And oh my god. I don’t even know how to express to you how good this dough is. I took a bite. I took another bite. I tried to force myself to put it all in the pan. I took another bite. “I can’t bake these! There is no way they will be as good as this dough is!” I needed someone to force me to bake them. I looked down at my cat, who was sitting at my feet staring up at me, trying to get some kind of confirmation from him that I should put these in the oven. He was no help.

Granola Bar Blondies

Let’s not even talk about how much of this dough (I ate half of it) I ate. Let’s also not talk about how right I was. Because as good as these blondies are, and they are sooo good!, the dough was so much better. So let’s just not even talk about it. But let’s do talk about how you should double the dough part of this recipe so you can eat as much of it as you want without being tortured by putting it in the oven. Do that. Really. And if you are one of those people that is weird about eating raw cookie dough because of the eggs, well then here you go. No eggs in this baby! You. Are. Welcome.

I ate this as my breakfast with some more coconut milk yogurt on top. It was delicious. I recommend you do the same. And heat it up a little bit too. Or poor a little milk on top. It’s like a blondie and granola breakfast cereal. Nothing wrong with that. Totally comforting.

Granola Bar Cookies

Granola Blondies (vegan)
 
Prep time
Cook time
Total time
 
Ingredients
for the blondies
  • 1 stick (1/2 cup) unsalted butter, softened (I used Earth Balance)
  • ½ cup vanilla yogurt (I used SO Delicious Vanilla Coconut Milk)
  • ¾ cup dark brown sugar
  • 1 TBSP vanilla extract
  • 1 tsp baking powder
  • 1¾ cup all-purpose flour
for the granola
  • 1 cup unsweetened flaked coconut
  • 1 cup smoked almonds, roughly chopped
  • 1 cup dark chocolate chips
  • 1 cup dried tart cherries
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly oil a 9X9 baking dish.
  3. In a large bowl, beat together the butter, yogurt, and brown sugar until light and fluffy.
  4. Add the vanilla extract and baking powder to the bowl and mix until well incorporated.
  5. Add the flour slowly, continuing to mix until completely incorporated.
  6. In another bowl, combine coconut, almonds, chocolate chips, and cherries.
  7. Fold in 1 cup of the granola into the batter.
  8. Spread the batter evenly into the prepared baking dish.
  9. Top with the remaining granola.
  10. Bake at 350 for 25-30 minutes until set. (check it after 20 minutes and cover with foil if the coconut is browning too much.)

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Comments 15

  1. Susannah

    I usually save just a recipe (with appropriate credit to your particular genius) but this column is too funny – and the experience is very familiar! Although I will have to swop dried cranberries for the cherries and probably whisper “coconut” over the top, I am ready to start baking these puppies right now. Besides – we have just run out of Christmas goodies and need to replenish the “Tasty Treat” cupboard. Thank you!

  2. Shelly

    Oh my! The mix of dark chocolate and dried cherries sound fantastic! And these look delicious…cannot wait to try! I love all the vegan baking you’ve been doing around here lately!

  3. Heather

    WOW – these look incredible, who can blame you for eating half the batter….I have a batter/cookie dough weakness too :) I love the sweet, smoky, salty mix you have going on with the granola, these bars must taste like heaven!

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  4. Jennifer Barricklow

    Made this again for breakfast, this time with whole wheat flour and no cherries (because I was out). Used less flour because it was ww, but didn’t measure — sorry! It tasted really good, though. I love the complexity of flavor that ww flour adds. It would have been better with the cherries — they compliment the chocolate so nicely. Dried cranberries might work, too, if I can find any that haven’t been sweetened.

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  5. MelanieMalini Campbell Martin

    These are spectacularly delicious! I made them for our monthly vegan potluck in San Francisco with a few personally inspired changes. I used orange flavored organic cranberries from Trader Joe's (and all other organic ingredients) instead of the cherries, added peanut butter soy chips, semi-sweet soy chips, milk chocolate soy chips and toasted almond silvers. I added a fews spoonfuls of natural maple syrup (dark blend) I also doubled the coconut vanilla yogurt quantity. Everyone raved about them and so I have sent them all your merry way for recipe obtaining! Many thanks for a delectable vegan treat!

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