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As much as I love brownines, there’s something about a good blondie that gets me going, too. Perhaps it’s the cookie-ness of them, but they seem to go with everything. They’re perfect as a dessert, but equally good in the morning for breakfast, too. And, these oatmeal pecan blondies are even more suited to breakfast because of the oats and nuts in them.

The brown sugar topping and crunchy pecans make these blondies anything but ordinary. And, they’re really simple to make because they start with Bisquick mix. Yes, you can use it for baking as well as for pancakes and waffles.

First cream together the butter and sugar, followed by egg and vanilla extract. Then pour the Bisquick in a little at a time, stirring each time you add some. Fold in the pecans and then the batter is ready to go into the pan. You could change up the nuts or add some chocolate chips for a fun variation on these blondies. The basic recipe is a great foundation for lots of different flavors.

Oatmeal Pecan Blondies

Then pour the batter into a lined baking dish or pan that’s 9″ square. If you don’t line the pan you might have some trouble getting these glorious bars out in one piece.

Once you have the batter in the pan, sprinkle on the extra brown sugar and oats and then top with a little melted butter. Then bake for 30-35 minutes.

Oatmeal Pecan Blondies

Allow the blondies to cool before cutting them into equally-sized squares and then enjoy with a cup of tea, a glass of milk, or as a wonderful after dinner dessert.

They take almost no effort, but the return on this recipe is huge. This is a great one to have at the ready when you need a quick sweet, but perhaps don’t have a lot of specialized baking ingredients on hand for more complex recipes.

Oatmeal Pecan Blondies

Makes 9 squares

40m prep time

35m cook time

Rated 3.8 out of 5
Rated by 5 reviewers

Allergens: Gluten, Milk, Nuts

  • 1 stick + 1 Tbsp unsalted butter, softened (plus extra for greasing)
  • 1/2 cup brown sugar, packed, plus 2 Tbsp for topping
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups Bisquick
  • 1 cup old-fashioned rolled oats, divided
  • 3/4 cup pecan halves, chopped
  1. Preheat oven to 350˚F. Grease an 8”x8” baking pan. Make two sheets of parchment paper sized to 8”x 12” each. Lay one sheet down in the pan with some extra sticking out of each side. Lay the other piece the opposite direction.
  2. Cream together 1 stick butter and sugar in a large mixing bowl. Add egg and vanilla extract and stir until uniform in color. Slowly add Bisquick a little at a time, stirring between each addition.
  3. Mix in 3/4 cup of the oats. Fold in pecans and then pour batter into pan. Smooth top of batter with offset spatula or back of a spoon to make level. Sprinkle remaining oats and 2 Tbsp brown sugar on top. Melt remaining butter and pour over topping.
  4. Bake for 30-35 minutes or until knife inserted in center comes out mostly clean. Allow to cool for 30 minutes before transferring from pan.
  5. Use the excess parchment paper to lift the blondies out. Cool on wire rack completely before cutting into 16 equal squares.

Recipe adapted from Martha Stewart.

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