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
Prep time: 5 minutes
Baking time: 30-35 minutes
Cooling time: 30 minutes
- 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
- 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
- 1-2 peaches as the topping!
- OPTIONAL: coconut whipped cream!
- Preheat oven to 350F. Grease an 8×8 baking pan or dish with coconut oil.
- Mix dry ingredients in a medium size bowl.
- 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.
- Combine wet+dry ingredients in large bowl. Fold with baking spatula until just mixed and no dry ingredients exist separately.
- Pour this mixture into your greased 8×8 baking pan or ceramic baking dish.
- 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.
- 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?