Peach Breakfast Bars

Peach Breakfast Bars - a hearty, vegan, adn gluten free breakfast treat!

Last week I went to see my friends at the dentist. Hi, ladies! I never thought going to the dentist could be fun, but here I am looking forward to my visits. And they look forward to them as well. We all enjoy chatting and catching up, but mostly, I think they like the treats 😉

So I made a seriously amazing treat. It wasn’t too hard to make, it featured peaches, and it tasted ah-mazing. Oh, and it’s vegan and gluten free.

I tasted it hot out of the oven. Packed some up for the dentist. Ate one for breakfast. Saved some for the freezer. I couldn’t stop craving another one. I was planning my post … and then I realized something.

I forgot to take pictures.

Peach Breakfast Bars - a heart, vegan, gluten free breakfast treat!

It was one of those moments where you wonder where your head went. So I made them again. And now I can present you with Peach Breakfast Bars.

Let me tell you, worse things have happened than having to make these again. They are seriously so good. Though I wouldn’t quite call them healthy due to the sugar in them (maybe you could swap in honey or maple syrup), they are full of oatmeal, nuts, peaches, and cinnamon, so I definitely think they’re breakfast appropriate.

With the glaze (yeah a little more sugar – but I wouldn’t skip it), they almost have this apple … er, peach fritter thing going on. They’re dense and chewy and super satisfying. Make these once or twice or more, just make sure you give them a try.

Peach Breakfast Bars - a hearty, vegan, gluten free breakfast treat!

Peach Breakfast Bars

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18 bars



3 cups old fashioned oats (gluten free if necessary)

1 ½ cups gluten free flour (I used Cup4Cup – I wonder if oat flour would work)

1 ½ cups packed light brown sugar

¼ teaspoon kosher salt

3 teaspoons ground cinnamon

2 teaspoons pure vanilla extract

¾ cup olive oil

4 cups chopped peaches, peeled and pitted

1 cup pecans


3 cups confectioners’ sugar

2 teaspoons pure vanilla extract

2-5 tablespoons water


Make the bars. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

In a large bowl, stir together oats, flour, sugar, salt, and cinnamon.

Add the oil and vanilla and stir to combine. Add the peaches and pecans and stir until they are well distributed and the mixture is completely moistened.

Pour into the prepared pan and bake 35-40 minutes, until golden brown and set on top.

Make the glaze. In a medium bowl, stir together sugar, vanilla, and water. Add more sugar or water until a pourable glaze is formed. Pour evenly over the hot bars.

Serve warm or at room temperature. Bars may be stored in an airtight container at room temperature for up 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.


Recipe adapted from Nutmeg Nanny and How Sweet It Is

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  1. Rita cunningham says:

    Can u use basic flour and vegetable oil, as a substitute?

  2. Somehow I think your subconscious was trying to tell you to make these again. So glad you did because they look amazing!

  3. I always like making things twice! If it’s worth making once, you want it again. And I’d definitely make these 2 — probably 3 — times in the same week. Maybe the same day. 😉 Really nice — thanks.

  4. So funny that you like going to the dentist! They probably have a love/hate relationship with all the desserts 🙂 Love these bars!

  5. Debbie Eccard says:

    Fantastic looking bars! I love peaches so I bet these are wonderful…. No problem to make them twice for you, I’m sure!!

  6. I can see what I missed when I tried to make oat bars this Saturday. Who knew that a pinch of salt will make the difference between meh and yummy? Not me, apparently. Another thing that I’ve missed is baking the bars in the oven. Mine turned out fine without baking, though, but I only added chocolate.

    • I think not baking the bars is the real problem here. I often make them without salt with no issue, but I don’t think they would taste good at all having not been baked.


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