• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze

2 Comments · September 15, 2017

Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze

Jump to Recipe Print Recipe

These gluten-free, vegan oatmeal blondies with cinnamon almond butter glaze require just 10 ingredients (plus sea salt). A dense, gooey blondie is made with a combination of coconut sugar, almond butter, oat flour, rolled oats, cinnamon, and almond milk. Then, a rich, nutty glaze—made with cacao butter, almond butter, maple syrup, cinnamon, and vanilla—is poured over top and chilled to perfection.

Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze

These blondies are the epitome of sweet fall comfort food.

Gooey, cinnamon-spiced, and generously iced.

Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze

They're made with similar ingredients as these oatmeal raisin cookie bars.

Only the oats are upped, the raisins are dropped, and a generous slathering of cinnamon almond butter glaze is sprawled across the surface.

To make these amber-glazed beauties, you'll start by preparing the blondie base.

Here's what you'll need:

» Coconut sugar
» Almond butter
» Vanilla
» Oat flour
» Rolled oats
» Cinnamon
» Baking powder
» Sea salt
» Almond milk

Cream together the coconut sugar, almond butter, and vanilla. Then, whisk together the dry ingredients, and add them to the almond butter mixture along with a bit of almond milk.

Mix until just incorporated. Then, press the dough into a lined pan, and bake for a speedy 18 to 20 minutes.

While the blondies bake, you'll get to work on that sweet cinnamon almond butter glaze...

Add a bit of cacao butter, almond butter, maple syrup, cinnamon, vanilla, and sea salt to a saucepan, and whisk over low heat. When the cacao butter is almost completely melted, remove the pan from the heat and continue to whisk until smooth and glossy.

Once the blondie has cooled, pour the glaze over the surface and tilt the pan back-and-forth to coat. Then, pop the pan in the freezer for about 20 minutes to set the glaze.

Once the glaze has set, slice the blondies into squares like so...

Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze
Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze

These vegan, gluten-free oatmeal blondies are dense, gooey, nutty, and cinnamon-kissed.

Perfect for easing into cooler temps, a shifting landscape of colors, and a cozy fall wardrobe.

 

Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze

Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze

📖 Recipe

Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze
Print Pin
5 from 1 vote

Vegan Oatmeal Blondies with Cinnamon Almond Butter Glaze

These gluten-free, vegan oatmeal blondies with cinnamon almond butter glaze require just 10 ingredients (plus sea salt). A dense, gooey blondie is made with a combination of coconut sugar, almond butter, oat flour, rolled oats, cinnamon, and almond milk. Then, a rich, nutty, fudge-like glaze—made with cacao butter, almond butter, maple syrup, cinnamon, and vanilla—is poured over top and chilled to perfection.
Course Cookies, Dessert
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 blondies

Ingredients

Oatmeal Cookie Blondies

  • 1 cup coconut sugar
  • 1 cup natural almond butter, stirred well before measuring*
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups oat flour
  • ½ cup old-fashioned rolled oats
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons aluminum-free baking powder
  • ½ teaspoon fine sea salt
  • ¼ cup plus 2 tablespoons unsweetened almond milk

Cinnamon Almond Butter Glaze

  • ¼ cup 1.2 ounces chopped cacao butter
  • ¼ cup natural almond butter, stirred well before measuring*
  • 2 tablespoons pure maple syrup
  • 2 teaspoons ground cinnamon
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon fine grain sea salt

Instructions

For the Oatmeal Cookie Blondies

  • Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper (double-check your pan size, because a 9x9-inch pan won’t work for this recipe—you'll end up with thin, dry blondies).
  • In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on medium-high for 1 minute using a stand mixer with paddle attachment.
  • Meanwhile, in a small mixing bowl, whisk together the oat flour, oats, cinnamon, baking powder, and sea salt.
  • With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat flour mixture and begin beating on low. Increase speed to medium and beat for 15 seconds or until just incorporated. The dough should pull together into large, moist mounds as it moves around the mixing bowl. If the dough is dry and broken into small crumbles, add more almond milk, 1 tablespoon at a time, and beat until it pulls together until large moist mounds.
  • Transfer the dough to the lined pan and press evenly into the pan.
  • Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out mostly clean with several moist crumbs at the tip. Don’t over-bake.
  • Transfer the pan to a cooling rack and cool completely.

For the Cinnamon Almond Butter Glaze

  • Prepare the glaze while the blondie cools.
  • Add the cacao butter, almond butter, maple syrup, cinnamon, vanilla, and sea salt to a medium saucepan.
  • Heat over low and whisk constantly until about two-thirds of the cacao butter is melted. Then, remove from the heat and continue whisking until the cacao butter melts completely and the mixture is smooth and glossy. Be careful not to overheat or scorch (or splash any water into the pan) or the cacao butter will seize and become gritty.
  • Let cool for 10 minutes to thicken slightly.

To Assemble

  • Once the blondie is cool, pour the glaze over top and tilt the pan back-and-forth to evenly coat the surface. Transfer the pan to the freezer for 20 minutes, or until the glaze is completely set. (It will lose its glossy sheen and take on a matte finish when set.)
  • Grasp the edges of the parchment to gently remove the blondie from the pan.
  • Slice into 16 squares.
  • Store the blondies in the refrigerator to maintain a dense, chewy texture and to keep the glaze well set.

Notes

*FYI for shopping purposes, you'll need nearly an entire jar of almond butter to make the blondies and glaze.

Related Posts

  • 5-Minute Peanut Butter Chocolate Chip Cookie Dough5-Minute Peanut Butter Chocolate Chip Cookie Dough
  • Oatmeal Raisin Cookie BarsOatmeal Raisin Cookie Bars
  • Toasted Coconut, Caramel & Chocolate Shortbread BarsToasted Coconut, Caramel & Chocolate Shortbread Bars
  • Homemade Twix Bars | Vegan, Gluten-FreeHomemade Twix Bars | Vegan, Gluten-Free
  • Vegan Gluten-Free Peanut Butter Brownies with PB GlazeVegan Gluten-Free Peanut Butter Brownies with PB Glaze
  • Vegan No-Churn Cinnamon Roll Ice CreamVegan No-Churn Cinnamon Roll Ice Cream

More Recipes

  • The Soul Horizon Podcast with Ashley Melillo
    From Nashville with Love
  • Easy Vegan Enchiladas
    Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup Cashew Cream Croutons
    Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque
    Vegan Golden Butternut Squash Bisque

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Izzy says

    September 16, 2017 at 12:46 pm

    Woooow! These look so incredibly good, i need to try this recipe once i get the chance! And amazing photos :)

    Reply
  2. Celeste says

    September 25, 2017 at 9:08 pm

    5 stars
    Delicious and easy to make! Thanks for the warning on the almond butter....saved me from being short.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Popular

  • Cinnamon Popcorn Power Snack Mix
    Cinnamon Popcorn Power Snack Mix
  • Easy Vegan Apple Cake
    Easy Vegan Apple Cake
  • Vegan Crispy Sweet Potato Tacos with Avocado Cream
    Vegan Crispy Sweet Potato Tacos with Avocado Cream
  • Vegan Summer Recipes Roundup
    46 Produce-Packed Vegan Summer Recipes

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil

1.5K shares
  • 12
1.5K shares
  • 12