Looking for a taste of summer? These peach oatmeal crumble bars are the perfect treat for a summer day – whether you’re looking for an easy dessert to bring to a gathering or just something yummy to eat at home, these bars are the perfect bite.
Here’s what you’ll need:
- 3 cups gluten free or rolled oats
- 1/3 cup coconut flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tbsp vanilla
- 4-5 peaches, chopped into small pieces
- 1 tbsp lemon juice
- 1 tbsp tapioca flour or arrowroot starch
Preheat to 350 degrees. In a large bowl, combine oats, coconut flour, salt and cinnamon. Whisk together coconut oil, maple syrup and vanilla. Pour on top of the oat mixture and toss together until oats are coated.
Line a rectangular casserole dish with parchment paper and pour in oat mixture, spreading evenly across the entire dish. Push down so that oats are as compact as possible and bake for 25-30 minutes, until somewhat hardened.
Allow the oats to cool completely (for best results, cool then transfer dish to the freezer for 15-30 minutes). While cooling, make the peach filling. Add all chopped peaches and lemon juice to a large pan over medium heat and cook down.
When peaches start to soften, mix in tapioca flour as a thickener. Continue to cook peaches until very soft, like a pie filling, and then remove from heat and cool.
Cut about 1/4 of the cooled oat mixture out of the casserole dish (this will be your topping), and set aside. Pour the peaches onto the remaining oats and press down with a spatula, covering all of the oats.
Break apart the reserved oat pieces and crumble on top of peaches. Remove from dish, cut into squares and serve or refrigerate for up to 4 days.
PEACH OATMEAL CRUMBLE BARS
Ingredients:
- 3 cups gluten free or rolled oats
- 1/3 cup coconut flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tbsp vanilla
- 4-5 peaches, chopped into small pieces
- 1 tbsp lemon juice
- 1 tbsp tapioca flour or arrowroot starch
Instructions:
- Preheat to 350 degrees. In a large bowl, combine oats, coconut flour, salt and cinnamon. Whisk until evenly mixed.
- In a separate small bowl, whisk together coconut oil, maple syrup and vanilla. Pour on top of the oat mixture and toss together until oats are coated.
- Line a rectangular casserole dish with parchment paper and pour in oat mixture, spreading evenly across the entire dish. Push down so that oats are as compact as possible and bake for 25-30 minutes, until somewhat hardened.
- Allow the oats to cool completely (for best results, cool then transfer dish to the freezer for 15-30 minutes). While cooling, make the peach filling. Add all chopped peaches and lemon juice to a large pan over medium heat and cook down.
- When peaches start to soften, mix in tapioca flour as a thickener. Continue to cook peaches until very soft, like a pie filling, and then remove from heat and cool.
- Cut about 1/4 of the cooled oat mixture out of the casserole dish (this will be your topping), and set aside. Pour the peaches onto the remaining oats and press down with a spatula, covering all of the oats.
- Break apart the reserved oat pieces and crumble on top of peaches. Remove from dish, cut into squares and serve or refrigerate for up to 4 days.