Blackberry Blondies

As we settle into the crisp, golden days of Autumn in the UK, there’s nothing quite like a warm, wholesome treat to start the day. These gluten-free breakfast squares are lightly sweetened with Natvia Synbiotic sweetener, packed with oats and juicy blackberries, and finished with a delicate icing drizzle. Perfect for breakfast on the go, an afternoon pick-me-up, or sharing with the family at the weekend.

• 100g gluten-free flour
• 50g oats
• 100g Natvia Synbiotic sweetener
• 1 teaspoon baking powder
• 50g natural / coconut yogurt
• 100ml oat milk
• 2 tablespoons almond butter
• 1 teaspoon vanilla extract 
• 70g fresh or frozen blackberries 

For the drizzle

• 3 tablespoons of zero icing sugar

1. Mix the flour, oats, Natvia and baking powder in a bowl.
2. Whisk together the yogurt, milk, nut butter, and vanilla extract, then pour the mixture into the bowl and mix well. 
3. Spoon into a 9x9in greased and lined baking tin and spread out evenly. Scatter the blackberries over the surface and press down gently. 
4. Bake for 20-25 minutes, or until golden, then let it cool. Cut into 9 pieces, then pop onto a wire rack.
5. Gently mix the icing sugar and a dash of water, then drizzle the mixture over and enjoy! 

Prep time: 10 minutes

Cook time: 20–25 minutes

Total time: 30–35 minutes

Servings: 9 squares