Rebecca Sue |

Gooey Chocolate Peanut Butter Oat Blondies

Golden crispy edges, gooey centres and puddles of dark chocolate in every bite - are you drooling?
These amazing blondies are FODMAP friendly and can be made gluten free and vegan friendly too! Perfect afternoon snack or with a scoop of ice cream for dessert.


Ingredients (makes 16)

  • 1 cup (140g) almond meal, packed
  • ⅓ cup rolled oats (or quinoa flakes/porridge mix)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 eggs, at room temperature (or 2 tablespoons flaxseed meal mixed with 6 tablespoons water)
  • 1 cup brown sugar
  • ¾ cup smooth peanut butter
  • ¼ cup coconut oil, melted and cooled (or butter, melted and cooled)
  • 1 tsp vanilla extract
  • 180 g dark chocolate, cut into chunks (or dairy free dark chocolate)



  1. Preheat the oven to 180C fan bake and line a 20 cm square cake pan with baking paper.
  2. In a bowl mix together almond meal, oats, baking soda and salt.
  3. In another bowl mix together the eggs, brown sugar and peanut butter until smooth. Add in the melted coconut oil and vanilla extract and mix until well combined.
  4. Add the dry ingredients and to the wet ingredients. Mix until just combined. Then add in ¾ of the chocolate chunks.
  5. Pour the mixture into the pan and spread evenly with a spatula. Sprinkle the remaining ¼ of the chocolate chunks on top.
  6. Bake for 20 minutes until the edges are just turning golden (we want to underbake these slightly). Remove from the oven and cool for at least 10 minutes.
  7. Cut into 16 squares and enjoy!

Note: Low FODMAP serve size is 2 blondies :)
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