September 4, 2012

Oatmeal Streusel Blondies for the Beach Potluck {Naptime Entertaining}

Oatmeal Streusel Blondies via The Naptime Chef

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

I’ll admit, I usually mourn the end of summer but this year I am happy to welcome fall. Given my current state I am more than relieved to see the endless cycle of 90F heatwaves come to an end and usher in cooler temps and longer nights. To send off summer and welcome the new season my friends and I threw a fun, super casual beach family potluck over Labor Day weekend. It was sunny, easygoing, and joyful and we all brought food to fit the mood. Inspired by the golden sand and end of summer sunsets my dessert contribution was a riff on my favorite Butterscotch Chocolate Chunk Blondies by adding an oatmeal streusel topping and omitting the chocolate chunks.

The beauty of this recipe is that it can be made in true powernap style – one bowl for the batter, a second for the topping, and into the oven it goes. I swear, it could hardly be easier. The streusel topping experiment turned out to be a huge success. The oatmeal and brown sugar played perfectly with the thick, chewy bars. It reminded a lot of my friends of the best kind of coffee cake crumble on top of an awesome dessert – a subtle and sweet warm weather dessert. To finish off our potluck contribution I also brought a big watermelon salad goat cheese salad, of course, a big bottle of wine (with an iced tea for me!).


Oatmeal Streusel Blondies


1 c. (2 sticks) unsalted butter, melted
2 c. light brown sugar, firmly packed
2 c. all-purpose flour
¾ t. baking soda
2 large eggs
2 T. vanilla extract
2 T. light corn syrup
1 t. Kosher salt

For the topping:

2 cups oats (not quick cooking)
1 cups dark brown sugar
tablespoons unsalted butter
1 teaspoon kosher salt


1. Preheat oven to 325ºF. Butter a 9×13 baking dish and set aside.
2. In a double boiler, or glass bowl placed over simmering water, and add the butter and sugar. Allow to melt slowly and whisk until completely blended. Remove from heat and allow to cool.
3. While butter mixture is cooling, whisk together flour and baking soda in a small bowl or measuring cup.
4. When the butter mixture has cooled whisk in the eggs, vanilla, corn syrup and salt. Fold in the flour mixture with a wooden spoon until completely combined.

5. To make the topping: Stir together the oats, brown sugar, sugar, and kosher salt until clumps form.
6. Pour the batter into the prepared pan sprinkle the topping evenly on top. Bake the blondies for 45 – 50 minutes, or until cake tester comes out clean and the edges are slightly pulled away from the sides of the pan. As the blondies bake the oatmeal will sink a little into the top of the blondies, making a oatmeal topping. Cool completely, then cut into bars and serve.

Naptime Notes

Naptime Recipe Serving ideas

To add a chocolate kick to these blondies melt 4 ounces of semisweet chocolate and drizzle it over the top of the streusel.

Naptime Stopwatch

Preparing the batter takes about 20 minutes, you must take your time melting the butter and sugar. Baking time is 40 minutes.

Naptime Reviews

Is there anyone in this entire world who doesn’t like a blondie? Please have them call me and I swear this bar will sway them.