Cinnamon Swirl Oat Blondie Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Cinnamon Swirl Oat Blondie recipe is a delicious blondie made even better with the addition of oats and a fabulous cinnamon swirl throughout!
This blondie recipe is hands down one of my absolute favorites to make throughout the holidays. The addition of the oats in this blondie recipe makes them tender and chewy, while the cinnamon swirl adds so much flavor to every bite!
Table of Contents
How to Make Cinnamon Swirl Oat Blondies Recipe
Ingredients
This recipe has two parts that make it amazing. The oat blondies portion and then the cinnamon swirl. Yum!
They taste like the perfect combination of an oatmeal cookie and a blondie! And you know, in my book, that’s a combination that is pretty hard to beat!
For the oat blondies, you’ll need butter, brown sugar, sugar, eggs, vanilla extract, flour, quick-cooking oats, kosher salt, and baking soda.
You’ll note that for the oats in this recipe, I use quick-cooking oats. I have found them to give these blondies the perfect texture that I was looking for in this recipe!
For the cinnamon swirl, you’ll need brown sugar, heavy cream, cinnamon, butter, and vanilla extract.
Step-by-Step Instructions
Make the Blondie Batter
- Prep. Preheat the oven to 350º F. Coat a 9×13-inch baking dish with butter or spray well with non-stick baking spray. Set aside.
- Make the blondie batter. Beat butter until creamy with an electric mixer. Add brown sugar and granulated sugar and mix until light and fluffy, about 3 minutes. Add eggs and vanilla extract and mix until well combined. Stir in flour, oats, salt, and baking soda until well combined. Spread the batter evenly into the prepared 9×13 baking dish and set aside.
Make the Cinnamon Swirl
- Make the cinnamon syrup. Add brown sugar, heavy cream, and the ground cinnamon to a small saucepan set over medium-low heat. Stir together to combine with a wooden spoon. Add the butter and allow to melt completely and for the mixture to reach a rolling boil. Allow to cook until the sauce thickens, about 3 minutes. Remove from the heat and stir in the vanilla.
- Drop the syrup into the blondie batter. Drop the cinnamon sauce onto the top of the blondie batter by the tablespoon. Swirl into the batter with a skewer or butter knife.
Bake and Serve
- Bake until set in the middle and lightly golden brown, about 30 minutes. Cool completely before cutting and serving.
And when you smell them, you’ll understand just how hard that is! I have a feeling you might be hovering over them like I do, waiting for them to cool enough for just one!
Storage Tips
To store. Store in an airtight container at room temperature.
To make ahead. Prepare as directed and store in an airtight container at room temperature for up to 5 days.
To freeze. Store in an airtight, freezer-safe container for up to 3 months. Thaw at room temperature.
More Cinnamon Desserts
Here’s my Cinnamon Swirl Oat Blondie Recipe. I hope you love them!
Cinnamon Swirl Oat Blondie Recipe
Ingredients
- 1 cup butter, softened
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cup all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
Cinnamon Swirl:
- 1/2 cup light brown sugar
- 4 tablespoons heavy cream
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Coat a 9×13-inch baking dish with butter or spray well with non-stick baking spray. Set aside.
- Beat butter until creamy with an electric mixer. Add brown sugar and granulated sugar and mix until light and fluffy, about 3 minutes. Add eggs and vanilla extract and mix until well combined. Stir in flour, oats, salt, and baking soda until well combined. Spread the batter evenly into the prepared 9×13 baking dish and set aside.
Cinnamon Swirl:
- Add brown sugar, heavy cream and cinnamon to a small saucepan set over medium-low heat. Stir together to combine with a wooden spoon. Add the butter and allow to melt completely and for the mixture to reach a rolling boil. Allow to cook until the sauce thickens, about 3 minutes. Remove from the heat and stir in the vanilla.
- Drop the cinnamon sauce onto the top of the blondie batter by the tablespoon. Swirl into the batter with a skewer or butter knife.
- Bake until set in the middle and lightly golden brown, about 30 minutes. Cool completely before cutting and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
If halfing this recipe, what pan should I use and how long should I bake it?
AJ, you can use an 8×8 pan and use the same oven temperature and baking time.
Do your recipes use salted or unsalted butter?
Can I use old fashioned oats instead of quick-cooking?
I answered my own question when I made these last night. Used old fashioned oats and they turned out just fine. I brought them to work this morning and at least four people have asked me for the recipe! It was a little hard to “swirl” the cinnamon topping in prettily, it ended up being more mushed in, but it still tasted amazing and looked nice enough. Thanks for the recipe!
I’m glad you – and your coworkers – enjoyed them! Thanks so much, Clara! xo
Hmm! Robyn this might have to be the first thing I mix up in my wonderful new mixer that arrived today! Thank you for such an awesome giveaway! Blessed to have been one of the winners!
Can I make ahead and freeze these for Christmas cookie trays?
Hi Lisa!
Yes, you can definitely make these ahead of time and freeze them for Christmas! I would recommend that you let them cool completely and do not cut them into individual pieces. Then, wrap tightly with plastic wrap, followed by foil. Then, place them in the freezer for up to a month. To serve, remove from the freezer and let them thaw at room temperature. I hope you love them! xo