Peach Crisp Breakfast Bars

We are soaking up the late summer vibes – the days are warm and the markets are bursting with fresh fruits and veggies. Peach season in Michigan is always so short, so I make sure to enjoy them while I can. These peach crisp bars are the perfect balance of sweet, tart and nutty. Serve them warm or cold with a big scoop of Greek yogurt for a protein-packed breakfast!

1. Preheat oven to 350. Line an 8×8 inch pan with parchment paper.
2. Combine peach filling ingredients in a mixing bowl; set aside.

3. Combine oat filling ingredients in a separate bowl. Press about 2/3 of the oat mixture onto the bottom of the prepared pan.

4. Top oat crust with peaches and the remaining oat mixture. Bake for 40 minutes; or until the top is golden.

5. Let the bars cool completely before storing. Slice and place in an airtight container, with parchment between layers if stacking, and keep in the fridge for up to 5 days.

Peach Crisp Breakfast Bars

Makes 9 bars

All you need:

Peach Filling –

2 cups chopped ripe peaches

1 tablespoon pure maple syrup

1 tablespoon fresh lemon juice

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

Oat Crust –

1 1/2 cup oats

1 cup almond flour

1/2 cup whole roasted almonds, chopped

1/3 cup almond butter or peanut butter

1/3 cup pure maple syrup

1/4 cup melted coconut oil (or butter)

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

All you do:

1. Preheat oven to 350. Line an 8×8 inch pan with parchment paper.
2. Combine peach filling ingredients in a mixing bowl; set aside.
3. Combine oat filling ingredients in a separate bowl. Press about 2/3 of the oat mixture onto the bottom of the prepared pan.
4. Top oat crust with peaches and the remaining oat mixture. Bake for 40 minutes; or until the top is golden.
5. Let the bars cool completely before storing. Slice and place in an airtight container, with parchment between layers if stacking, and keep in the fridge for up to 5 days.