I know I’ve been talking about autumn a good bit lately, but bear with me, okay? Because these are SUCH a good fall dessert. Maybe it’s just me, but I always associate cinnamon with the months of September through November. Come December 1st and we’re into peppermint season. Now, though, it’s the heart of cinnamon time. And, yes, I realize I can get this spice any time of the year. There is just something warming about it. Cinnamon raisin bread in April? I’m thinking not. But in October? Yes, please!
Anyway, these blondies have such a yummy cinnamon kick to them. It’s not overwhelming, though. You can absolutely taste the plump, juicy raisins, and the oatmeal gives these blondies a really nice texture. Perhaps the best part is the maple icing drizzle on top. Seriously, it’s like taking a bite out of fall when you eat these.
And, because we’re all friends here, I’ll let you in on a little secret. These guys are actually pretty healthy. As in 120 calories per piece. Plus, there’s only 1/8 cup of oil in the entire recipe, so they are low in fat. So, if you want to call it a breakfast cake instead of a blondie, I won’t tell anyone (as long as you promise not to tell anyone I’m having one with my coffee as I write this).
Now go make these. You won’t regret it.
Vegan Oatmeal Raisin Blondies with Maple Glaze
Yields 16 Pieces, 2″ squares
- ¾ cup GF flour, with xantham gum
- 1 cup GF oats, separated
- ½ tsp baking soda
- ½ tsp salt
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 ¼ cup raisins
- 1/8 cup vegetable oil
- ¼ cup applesauce
- 1 flax egg (1 tbsp flax seed, dissolved in 3 tbsp warm water)
- 1 ½ tsp vanilla
- 1 tsp cinnamon
- Preheat oven to 350.
- In a food processor, pulse together ½ of the oats to make a flour.
- In a medium bowl, combine all of the oats, flour, baking soda, salt, and cinnamon.
- Beat applesauce, oil, and sugar together.
- Add egg and vanilla and beat until incorporated.
- Slowly beat in the dry ingredients. Once everything is beat together, stir in the raisins.
- Transfer batter to a prepared 8×8 baking pan. Bake for 25-30 minutes, until a toothpick inserted comes out clean.
- Let cool completely in pan. Slice bars and drizzle with maple glaze. Allow the glaze to harden before storing in an airtight container at room temperature.
- ¾ cup powdered sugar
- 2 tbsp vanilla almond milk
- 1 ½ tsp maple syrup
Whisk together ingredients until desired consistency. Drizzle over sliced bars.