Soft, wholesome oatmeal bars layered with juicy peaches and naturally sweetened, I find these Peach Oatmeal Breakfast Bars perfect for a nourishing, make-ahead breakfast or afternoon snack. I love how the golden oat crumble pairs with sweet summer peaches, creating a comforting yet fresh flavor in every bite.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups old-fashioned rolled oats
1 cup whole wheat flour
½ cup almond flour
½ cup coconut sugar or brown sugar
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup melted coconut oil or unsalted butter
¼ cup maple syrup or honey
1 teaspoon vanilla extract
2 cups fresh peaches, diced (about 2–3 medium peaches)
1 tablespoon cornstarch
1 tablespoon lemon juice
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8x8-inch baking pan with parchment paper to make removal easy later.
In a large bowl, I mix together the oats, whole wheat flour, almond flour, coconut sugar, baking powder, cinnamon, and salt. Then I stir in the melted coconut oil, maple syrup, and vanilla extract until a crumbly dough forms.
I press about two-thirds of this oat mixture firmly into the bottom of the prepared pan to create a sturdy crust.
In a separate bowl, I toss the diced peaches with cornstarch and lemon juice until they are evenly coated. I spread the peach mixture over the crust layer, making sure it is distributed evenly.
Next, I sprinkle the remaining oat mixture over the peaches and gently press it down slightly.
I bake the bars for 30–35 minutes, until the top turns golden brown and the peach filling becomes bubbly. Once baked, I allow the bars to cool completely in the pan before slicing them into squares for clean, neat cuts.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 9 bars
Calories: Approximately 210 kcal per serving
Variations
I sometimes swap the peaches for nectarines, plums, or even berries when they are in season. For extra texture, I like adding chopped nuts such as walnuts or pecans to the crumble mixture.
If I want a vegan version, I use coconut oil and maple syrup. When I prefer a richer flavor, I use unsalted butter instead of coconut oil. I also enjoy adding a pinch of nutmeg or ginger for a warmer spice profile.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 2 days. For longer storage, I keep them in the refrigerator for up to 5 days.
If I want to freeze them, I wrap each bar individually and store them in a freezer-safe container for up to 2 months. When ready to enjoy, I let them thaw at room temperature or warm them gently in the microwave for about 15–20 seconds.
FAQs
Can I use frozen peaches instead of fresh?
I can use frozen peaches, but I make sure to thaw and drain them well before mixing with cornstarch and lemon juice to prevent excess moisture.
Can I make these bars gluten-free?
I can substitute the whole wheat flour with a gluten-free all-purpose blend and ensure that the oats I use are certified gluten-free.
How do I know when the bars are fully baked?
I look for a golden brown top and bubbling peach filling around the edges. The center should feel set and not overly soft.
Can I reduce the sweetness?
I can slightly reduce the coconut sugar or maple syrup if I prefer a less sweet bar, especially if the peaches are very ripe and naturally sweet.
Why do I need to let the bars cool completely before slicing?
I let them cool completely because it helps the filling set properly, making it much easier to cut clean squares without crumbling.
Conclusion
I truly enjoy making these Peach Oatmeal Breakfast Bars because they combine wholesome ingredients with the natural sweetness of fresh peaches. I find them perfect for busy mornings, casual brunches, or a satisfying snack. With their golden crumble topping and juicy fruit layer, they bring a comforting, homemade touch to my table every time.
📖 Recipe:
Peach Oatmeal Breakfast Bars
- Total Time: 50 minutes
- Yield: 9 bars
- Diet: Vegetarian
Description
Soft and wholesome oatmeal bars layered with juicy peaches and naturally sweetened with maple syrup or honey, perfect for a nourishing make-ahead breakfast or snack.
Ingredients
2 cups old-fashioned rolled oats
1 cup whole wheat flour
½ cup almond flour
½ cup coconut sugar or brown sugar
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup melted coconut oil or unsalted butter
¼ cup maple syrup or honey
1 teaspoon vanilla extract
2 cups fresh peaches, diced (about 2–3 medium peaches)
1 tablespoon cornstarch
1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, mix oats, whole wheat flour, almond flour, coconut sugar, baking powder, cinnamon, and salt.
- Stir in melted coconut oil (or butter), maple syrup (or honey), and vanilla extract until a crumbly dough forms.
- Press two-thirds of the oat mixture firmly into the bottom of the prepared pan to form the crust.
- In a separate bowl, toss diced peaches with cornstarch and lemon juice until evenly coated.
- Spread the peach mixture evenly over the crust.
- Sprinkle the remaining oat mixture over the peaches and gently press down.
- Bake for 30–35 minutes, until the top is golden brown and the filling is bubbly.
- Allow the bars to cool completely before slicing into 9 squares.
Notes
Frozen peaches can be used if thawed and well-drained.
For a gluten-free version, substitute whole wheat flour with a gluten-free blend and use certified gluten-free oats.
Add chopped walnuts or pecans for extra crunch.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individually wrapped bars for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg
