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

1/2 cup almond flour

1/2 cup coconut sugar or brown sugar

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup melted coconut oil or unsalted butter

1/4 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

Cook Mode Prevent your screen from going dark

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