Peach Cobbler Oat Bars

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Hay peaches! Some of you have been asking for this original recipe, and I apologize for my tardiness in posting the details. I had a packed day of mandatory volunteer work and a 4 hour lecture class. I made it through and did not forget about you!

I created this recipe for a few reasons: 1) I wanted to make a summer go-to dessert recipe that was simple, fresh, and delicious (obviously). 2) I wanted to deliver what YOU requested on my Instagram stories- a dessert made with natural sugars as opposed to added granular sugars. I figured peaches would serve as the perfect seasonal muse, and boy did they!

I only had to recipe test this twice, but I do want to disclose that I will be conducting a third test sometime this week with another variable ingredient I think could put it OTT (Over The Top)! I will update this post when I get to that. For now, and without further ado, here is THE Feed Me Happy Peach Cobbler Oat Bar Recipe!!!

Peach Cobbler Oat Bars With Coconut Whip

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Prep time: 5 minutes

Baking time: 30-35 minutes

Cooling time: 30 minutes

Ingredients:

Dry Ingredients

  • 1 cup almond flour
  • 1 cup oats
  • 1 tbsp cinnamon
  • ½ tsp ginger
  • 1 scoop vanilla protein powder
  • 3/4 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 2 beaten eggs (sub flax eggs if vegan)
  •  ¾ cup cashew butter
  • 3 Tbsp cup honey (sub maple syrup or agave if vegan)
  • 1 mashed banana

Directions: 

  1. Preheat oven to 350F. Grease an 8×8 baking pan or dish with coconut oil.
  2. Mix dry ingredients in a medium size bowl.
  3. Mash banana and transfer to large mixing bowl. Beat eggs and combine with banana. Add the cashew butter+room temperature honey. Whisk until even and most of the clumps dissipate.
  4. Combine wet+dry ingredients in large bowl. Fold with baking spatula until just mixed and no dry ingredients exist separately.
  5. Pour this mixture into your greased 8×8 baking pan or ceramic baking dish.
  6. Add sliced peaches on top and bake for 30-35 minutes until golden brown. You may test if it’s done by inserting a toothpick or knife in the middle. If no “dough” sticks, then you’re good! Let cool for at least 30 minutes.
  7. To make the coconut whipped cream, I let full fat coconut milk sit in the fridge overnight. I whipped the coconut solids with my Kitchen Aid for 8 minutes and I got a loose coconut whip! I wanted mine to remain sugar- free, but you may add 2 Tbsp of sugar to your whip for better and resilient structure and fluff.

I hope you enjoy this as much as me and the hubs did! I will definitely be making more batches over the summer, so I’ll let you know what variations I try out. Please clue me in if you use any substitutes or additions. I’m always curious about ingredient combos. Just to get your imagination going, I thought some toasted walnuts, vanilla almond milk, a little orange zest, and plums would be complimentary additions. What do you think?

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