Pin Cinnamon Swirl Oatmeal Blondies are my answer to chilly afternoons and sudden sweet cravings. Imagine golden blondies with a chewy oatmeal bite, all swirled with ribbons of warm cinnamon sugar. These bars bridge nostalgia and comfort, making them an inviting treat for potlucks or just an after-dinner snack that vanishes faster than you expect.
When I first made these, my kids stalled bedtime just for another square. Their eyes lit up at the cinnamon aroma and they called them magic bars. It is now our weekend baking tradition.
Ingredients
- Unsalted butter: gives rich flavor and soft crumb. Go for European-style if you can for maximum richness
- Light brown sugar: is key for deep caramel notes and chewy texture. Pick one that is moist and packs firmly
- Granulated sugar: helps balance sweetness
- Eggs: provide structure and moisture. Use room temperature eggs for better blending
- Vanilla extract: rounds out the flavor. The real stuff makes a big difference
- All-purpose flour: creates a tender but sturdy base. Spoon and level it for accurate measuring
- Old-fashioned rolled oats: bring chewiness. Choose thick-cut for more texture
- Baking powder and baking soda: work together for an even lift
- Salt: sharpens all flavors and tames the sweetness
- Ground cinnamon: gives that classic swirl warmth. Use a fresh jar for the boldest taste
- Chopped pecans or walnuts (optional): for crunch but delightful if you want a little texture boost
- Powdered sugar and milk (optional): for an extra fancy finish, these can make a drizzle glaze
Instructions
- Prepare the Pan:
- Line your nine-inch square baking pan with parchment paper letting extra hang over the sides. This ensures the blondies lift out without sticking and keeps cleanup easy
- Make the Base Batter:
- In a spacious bowl whisk melted butter with both sugars until combined and glossy. This begins building chewiness and deep flavor
- Add Eggs and Vanilla:
- Crack in each egg and stir in the vanilla extract. Whisk firmly until the batter looks smooth and creamy. This helps the bars stay soft
- Incorporate Dry Ingredients:
- Sprinkle in the flour oats baking powder baking soda and salt. Fold just until the mix is barely blended. Do not overmix or the bars may get tough
- Mix the Cinnamon Swirl:
- In a small separate bowl combine brown sugar fresh ground cinnamon and just-melted butter. Stir until it forms a thick paste this will add gooey streaks of spice throughout the blondies
- First Layer Assembly:
- Scoop and spread half the blondie batter into the prepared pan making an even layer. Use an offset spatula to get into corners
- Swirl in Cinnamon:
- Drop half the cinnamon sugar paste in clumps over the batter. Use a butter knife or skewer to gently swirl the mixture in a few strokes for ribbons
- Second Layer and Final Swirl:
- Smooth the rest of the blondie batter on top. Follow with the remaining cinnamon swirl and repeat the swirling motion until the surface is marbled
- Bake:
- Place the pan in a preheated oven and bake for about twenty-five minutes. You want the edges set and golden but the middle with a slight jiggle as residual heat will finish the bake
- Cool and Slice:
- Let the blondies cool completely in the pan so they firm up before you lift them out using your parchment handles. Slice into squares for serving
Pin The cinnamon swirl is my favorite part because it perfumes the whole kitchen as it bakes. Once during a family movie night these blondies disappeared before the opening credits rolled. I always tuck a few pieces away for myself or they are gone in a flash.
Storage Tips
Let bars cool completely and keep them in an airtight container at room temperature for three days. If you want to keep them longer they freeze beautifully. Wrap each square in wax paper for grab-and-go school treats or lunchbox surprises. Thaw on the counter for best texture or warm gently in the microwave for that just-baked coziness.
Ingredient Substitutions
Swap half the butter with coconut oil for a nutty background flavor. You can use dark brown sugar for even deeper caramel taste. If you are gluten-free choose certified gluten-free oats and a quality cup-for-cup flour. Egg substitute or flax eggs can work well for egg-free needs though texture will change a bit.
Serving Suggestions
Serve these warm with vanilla or cinnamon ice cream for dessert. Pack small squares in lunchboxes for a sweet surprise. Add a dusting of extra cinnamon sugar or a simple powdered sugar glaze for a bakery-style finish. These are also lovely alongside a cup of coffee or chai for adults.
Pin Share these with friends or family and expect recipe requests. They keep their chewiness and warmth, making them the perfect cozy treat any day of the week.
Recipe Q&A
- → What gives the blondies their chewy texture?
Using melted butter and rolled oats creates a soft, dense crumb with a chewy bite that distinguishes these blondies.
- → How do I create a vivid cinnamon swirl?
Mix brown sugar, cinnamon, and melted butter to form a thick paste, then swirl it through the batter in two layers before baking.
- → Can I add nuts for extra crunch?
Yes, mix in ½ cup of chopped pecans or walnuts with the dry ingredients for added texture and flavor.
- → How should the blondies be served?
Cool completely, then slice into squares. They’re delicious served warm, optionally with vanilla ice cream or a powdered sugar glaze.
- → Are these squares suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Always check oat packaging if gluten-free options are needed.
- → What tools are necessary for preparation?
You’ll need mixing bowls, a 9x9-inch baking pan, whisk, spatula, parchment paper, and a knife or skewer for swirling.
