Description
These Peach Pie Oat Bars are a healthy, vegan way to use up the last of your peaches! These are great as a snack or dessert.
Ingredients
- ½ cups Water
- 5 Medium Peaches, Pitted And Sliced
- 1 Tablespoon Agave Nectar
- ½ cups Whole Wheat Pastry Flour
- ¼ cups Oat Flour
- ¾ cups Whole Oats
- ½ teaspoons Baking Powder
- ⅛ teaspoons Salt
- ¼ cups Ground Walnuts
- ½ teaspoons Ground Cinnamon
- ¼ cups Brown Sugar
- 2 Tablespoons Coconut Sugar
- ¼ cups Solidified Coconut Oil
- 3 Tablespoons Unsweetened Applesauce
- ½ cups Water
- 5 Medium Peaches, Pitted And Sliced
- 1 Tablespoon Agave Nectar
- ½ cups Whole Wheat Pastry Flour
- ¼ cups Oat Flour
- ¾ cups Whole Oats
- ½ teaspoons Baking Powder
- ⅛ teaspoons Salt
- ¼ cups Ground Walnuts
- ½ teaspoons Ground Cinnamon
- ¼ cups Brown Sugar
- 2 Tablespoons Coconut Sugar
- ¼ cups Solidified Coconut Oil
- 3 Tablespoons Unsweetened Applesauce
Preparation
Preheat the oven to 350 F.
In a medium saucepan, combine water, sliced peaches and agave nectar. Simmer over medium-low heat for 15 to 20 minutes, or until the peaches have softened and the water has evaporated. Remove from heat.
Grease an 8×8 baking dish.
In a large mixing bowl, combine whole wheat flour, oat flour, oats, baking powder, salt, ground walnuts, cinnamon, brown sugar, and coconut sugar. Add the coconut oil and applesauce to the dry ingredients and use a pastry blender or fork to combine the ingredients. The mixture will have a crumbly consistency once everything is combined.
Place half of the mixture into the baking dish and distribute it evenly. Press the mixture down until it is tightly packed. Add the cooked peaches on top of the first layer and distribute them evenly. Sprinkle the remainder of the crumbly mixture on top of the peaches and lightly press it down.
Bake for 30-35 minutes, or until the bars are golden brown. Remove from oven. Let the bars cool for about 1 hour before you cut them.
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