Granola Blondies

I’m a cereal addict. More specifically, a granola addict. You’re well aware of this, I’m sure.

I make my own granola. Also something you are well aware of.

But once, my mom bought me a box of granola cereal from Trader Joe’s. I dove right in…died.


The Maple Pecan Granola Cereal is amazing. It’s buttery, nutty, not overly sweet. I love it.

I’m sure everyone has a similar moment when they discover their new favorite cereal.


The great thing about this granola cereal is that it inspired me…to make these blondies! They’re buttery and rich and not overly sweet. The granola is folded into the batter and also provides a crumple topping. Double nice.

Feel free to use your favorite plain granola (nothing with dried fruit though, because those don’t work well in this recipe) or make a homemade version (I highly recommend one of mine).


These blondies make a beautiful breakfast or brunch treat or a playful dessert bar (dare I suggest a scoop of vanilla frozen yogurt too…or butter pecan?).


Granola Blondies
(makes one 8×8” pan, 12 bars)

1 ½ cups white whole wheat flour (or a gluten-free blend)

¾ tsp. baking powder

½ tsp. salt

3 Tbs. coconut butter spread, room temperature (or unsalted butter)

3 Tbs. plain Greek yogurt, room temperature (I use Chobani)

¾ cup brown sugar, packed

1 egg, room temperature

1 tsp. vanilla extract

2/3 cup plain granola, divided (Trader Joe’s Maple Pecan Granola Cereal*)

~Preheat your oven to 350 degrees F and line your baking pan with parchment, leaving an overhang, then spray with nonstick spray.

~In a mixing bowl, cream the butter spread, Greek yogurt, and brown sugar together. Add the egg and vanilla and mix until well combined.

~Add the flour, baking powder and salt. Start mixing. Just before the dry ingredients are fully mixed in (you will see slight ribbons of dry ingredients still), add 1/3 cup of the granola cereal and finish mixing by hand, stirring until well combined (but being careful as to not break up the granola clusters too much).

~Pour the batter into your baking pan and spread out the top so it’s even. Sprinkle the remaining 1/3 cup of granola cereal over the top of the blondie batter. Bake 25-30 minutes, or until a test stick comes out clean.

~Let the blondies cool on a wire rack completely before carefully using the parchment to lift the bars out of the pan, and cutting them. Enjoy!

*I have made many homemade granolas! A lot of mine are non-fat and sugar-free, so please feel free to use one of those. Like I said, just leave out the dried fruit. Also, if you’re looking for a good traditional granola and don’t have a Trader Joe’s, I’d also recommend LOVE Grown Foods: Simply Oats. And, needless to say, I wasn’t paid to brag about my love of this cereal, I just happen to love it, and they don’t even know it… yet!

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  1. says

    Oh my goodness!!! I’m with you as a total cereal and granola addict. Reaching my mid-40’s is killing me as I really need to cut down on the cereal before bed routine if I want to fit in that swim suit this summer. These, however I would not be able to resist. I’d call them love at first sight!!

    • says

      I know, right? It’s silly to have to bring back a trunk load if groceries every time I go to St Louis! Ha.
      Oh did you know today is National Cereal Day?? I had no clue until after I published it today! I’m just that in tuned without even knowing it 😉

  2. says

    Oh my god, the last time I bought that granola I had to throw half the bag out….since I ate the first half in like…A DAY!! Soooo flippin’ addictive! Ahhhhh!

    These blondies look amazing, but I’ll just have to take your word for it doll…no…will…pow…errrrrrrr! 😉