Cinnamon Swirl Oatmeal Blondies

Chewy and golden with a gooey cinnamon ribbon these Cinnamon Swirl Oatmeal Blondies have quickly become my go to treat whenever cravings hit or I need an easy but impressive bake for gatherings Old fashioned oats bring a wholesome heartiness while the warmly spiced swirl means every square is cozy and special

These blondies won over my family on a cold weekend when we wanted something sweet but not fussy That swirl did not just look pretty my friends now ask for the recipe after every bake sale

Ingredients

• Unsalted butter: melted and slightly cooled brings moisture and rich flavor be sure to use high quality butter for the best taste
• Light brown sugar: adds caramel notes and keeps the blondies soft and chewy use fresh sugar that is not clumpy
• Granulated sugar: contributes to sweetness and helps with structure
• Large eggs: bind the batter and create that classic blondie chew use room temperature eggs for even mixing
• Vanilla extract: adds warmth and depth pure vanilla gives the most aromatic blondie
• All purpose flour: forms the base of the batter measure carefully and do not pack it down
• Old fashioned rolled oats: add heartiness and earthy texture choose thick cut oats for more bite
• Baking powder and baking soda: work together for a soft lift check that both are fresh for a tender crumb
• Salt: balances the sweetness do not skip this little pinch
• For the Cinnamon Swirl: light brown sugar plus ground cinnamon and melted butter make the signature spiced ripple for the best swirl use fragrant cinnamon from a recent jar

Instructions

Preheat the Oven and Prepare the Pan:

Line a square baking pan with parchment so lifting blondies out is effortless The slight overhang on the paper helps you pull them from the pan later

Mix the Butter and Sugars:

In your largest bowl whisk together the melted butter with both sugars Stir well until the mixture looks smooth glossy and combined really take a minute here

Add Eggs and Vanilla:

Crack the eggs in one at a time then pour in the vanilla extract Whisk until everything looks creamy and cohesive You want no streaks of yolk left in the bowl

Fold in Dry Ingredients:

Add the flour oats baking powder baking soda and salt all at once Stir gently just until you do not see dry flour Take care not to overmix This is key for keeping blondies tender

Prepare the Cinnamon Swirl:

In a separate small bowl blend brown sugar cinnamon and melted butter together Use a fork to create a thick paste This will give those show stopping cinnamon streaks

Layer and Swirl Batter:

Spread half of your blondie batter in the pan Get it all the way to the edges Drop spoonfuls of half the cinnamon filling over top Use a knife to gently swirl but do not overmix Add remaining blondie batter smooth it gently and dollop on the last of the cinnamon swirl Make one final gentle swirl for that marbled look

Bake:

Into the oven it goes Bake until the edges are set and golden and the middle tests with just a few moist crumbs on a toothpick The scent of cinnamon will fill your kitchen right as they are done

Cool and Slice:

Let the blondies cool fully in the pan on a rack This helps them firm up before you lift out and cut perfect clean squares

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The cinnamon in this recipe brings me back to baking with my grandma whose kitchen always smelled like sugar and spice She said never skimp on cinnamon and I agree These blondies always make my home smell like hers did when I was a kid

Storage Tips

Keep blondies airtight at room temperature for up to four days No need to refrigerate unless it is very warm but a fridge will help leftovers last a bit longer Pop squares in the microwave for ten seconds to revive that just baked chew

Ingredient Substitutions

Switch in dark brown sugar for a richer molasses flavor or try coconut sugar for a hint of caramel Almond flour can replace a third of the all purpose for a slightly nuttier blondie If you need gluten free make sure your oats are certified gluten free and use a one to one gluten free flour blend

Serving Suggestions

Warm a square and top it with vanilla ice cream or a dollop of whipped cream For parties dust lightly with powdered sugar or offer a drizzle of quick glaze These are also wonderful cold with coffee or as a sweet mid day snack

Cultural and Historical Context

Blondies have American roots as a lighter cousin to the brownie swapping cocoa for butterscotch notes This recipe adds an old fashioned spin with oats and a cinnamon swirl reminiscent of classic coffee cakes beloved across the United States

Seasonal Adaptations

Chopped apple or pear stirred into the batter brings a fall twist Add a handful of dried cranberries in winter for festive color Go nutty with toasted pecans or walnuts in spring or summer for extra crunch

Success Stories

Friends have raved about these at spring potlucks and they are my most requested bake sale treat A neighbor once dropped by with her toddler and left with half a pan everyone comes back for more

Freezer Meal Conversion

Let the blondies cool completely before slicing Wrap each square individually and store in a freezer bag for up to two months Thaw at room temperature or warm gently in the oven before enjoying

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If you love cozy desserts these blondies deliver every time Cut them into neat squares for sharing or stash away a few for kitchen snacking

Frequently Asked Questions

→ Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats add hearty texture, but quick oats can substitute for a softer, less chewy result. Adjust as preferred.

→ How do I store the blondies after baking?

Keep cooled squares in an airtight container at room temperature for up to 3 days or refrigerate for lasting freshness.

→ Can nuts be added for extra crunch?

Yes—chopped pecans or walnuts can be mixed into the batter for added texture and richness. Stir in before baking.

→ Can these squares be frozen?

After cooling and slicing, freeze blondies in layers separated by parchment for up to 3 months. Thaw before serving.

→ What’s the best way to swirl the cinnamon?

Drop cinnamon mixture in dollops over the batter, then gently create swirls using a knife or skewer for an attractive finish.

→ Is it possible to make gluten-free squares?

Use certified gluten-free oats and substitute gluten-free flour for all-purpose. Check all ingredient labels carefully.