Peach & Toasted Coconut Breakfast Bars
If you’re looking for a little something different to celebrate the fruits of the season, look no further than these Peach and Toasted Coconut Breakfast Bars. Have them for breakfast or dessert!
Ingredients
Crust
- 1 ¾ cup rolled oats gluten-free is best
- 1 ½ cup rolled oats whole (gluten-free is best)
- ¾ teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon sea salt
- ½ cup coconut oil
- 1/3 cup 100% maple syrup
Filling
- 5 – 6 peaches thinly sliced
- ¼ teaspoon cinnamon
- 1 teaspoon fresh lemon juice
Topping
- ½ cup almonds
- ¼ cup rolled oats whole (gluten-free is best)
- ¼ teaspoon sea salt
- 2 tablespoons toasted coconut optional but recommended
- 2 tablespoons coconut oil
- 1 tablespoon 100% maple syrup
Instructions
- Preheat the oven to 375ºF. Line a baking dish (8×8-inch) with parchment paper.
- In a food processor or blender, blend 1 ¾ cups rolls oats into flour.
- In a medium bowl, combine oat flour with rolled oats, cinnamon, cardamom, and sea salt. Stir to combine. Add coconut oil and maple syrup, and stir to combine. Press mixture in an even layer into base of the prepared pan. In a medium bowl toss peaches with cinnamon and lemon juice. Add sliced peaches (you can overlap slightly).
- To make the topping, add almonds and oats to food processor or blender, blending until well combined with a few pea size clumps. Place mixture in medium bowl and add salt, toasted coconut, coconut oil, and maple syrup. Mix using a spoon or your hands until mixture is a crumbly texture with a few clumps. Crumble on top of peaches.
- Bake for 25 minutes, until golden brown.