Buttery Toffee Oatmeal Blondie Batter

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Mmmm, blondie batter!  Like a mixture between cookie dough and cake batter, but just a little different--not firm like cookie dough and not pourable like cake batter... it's juuuust right!

     :)

But here, I delved deeper into the healthy-doughs-and-batters world by using a different bean--the cannellini bean!

Don't worry!  You can't taste them at all!

Cannellini beans are similar in color to chickpeas but have the same fudgy texture as black beans.  Without the beans, this would just be a delicious oatmeal.  Dump some beans in a blender and add it to the mix, and then you get blondie batter, fudgy yummy and sweet blondie batter!  Despite the oats, this doesn't look or taste healthy at all.

It's too sweet, too buttery, too flavorful!  It tastes better than the stuff you can buy in the tubs.  Plus it's healthier and all natural.  Skip the processed storebought stuff and make this instead, you'll save time and gas from driving to the store!  Oh, and did I mention it takes only 10 minutes to make?!?

Win win win.

Buttery Toffee Oatmeal Blondie Batter:  [eggless, low fat/sugar, high fiber/protein, GF, vegan]
(serves 4-6)
Dry:
   192g (2 cups) Rolled Oats (old fashioned, gluten free if you like)
   84g (1/4 cup + 3 tbs) Granulated Erythritol (or other dry sweetener)
   40g (1/4 cup) Brown Rice Flour
   32g (1 scoop) Vanilla Protein Powder
Wet:
   one 15oz can Cannellini Beans (drained and rinsed well;  1.5 cups beans)
   1/4 cup + 2 tbs Almond Milk (unsweetened)
   64g (1/4 cup) Raw Almond Butter (natural, any neutral nut butter would work here)
   21g (1 tbs) Molasses
   3/4 tsp English Toffee Stevia Extract*
   1/2 tsp Butter Extract

*Okay, I know it's annoying to buy a new bottle of something, but I am so glad I caved in and bought this--I use it all.the.time.  It's great in desserts like this, overnight oats, and especially coffee.  If you decide to order the toffee stevia, here is a $5 off discount code for iHerb.com: BAF165

Directions:
1.  In a large mixing bowl, add the dry ingredients, mix, and set aside.
2.  In a blender, puree the wet ingredients.  Scoop over the dry ingredients and fold together.  Cover and refrigerate overnight, serve the next day!


Because I used a lot more oats than my other cookie doughs and batters, this needs more time in the fridge for the oats to soften up.  Plus, the flavors meld together overnight and it tastes 17x better after that totally unbearable super long wait a night in the fridge.  But it's 100% worth it.  You have dessert--I mean breakfast--all ready for you by morning!

Wanna know what really makes this blondie batter stand out?

The nutrition label, of course!

300 tasty calories, 8g of healthy fats, 8g of filling fiber and 16g of satiating protein?

Exactly why I ate this blondie batter for breakfast, and you should too.

:)