Ingredients
Scale
Bars
- 3 cups old fashioned rolled oats (gluten free if necessary)
- 1 ½ cups gluten free flour or all-purpose flour
- 1 ½ cups packed light brown sugar
- ¼ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 2 teaspoons pure vanilla extract
- Scant 1 cup olive oil
- 1 cup walnuts
- 3 cups chopped peaches
- 1 ½ heaping cups blueberries, picked over
Glaze
- 3 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- Juice of 1 lemon
Instructions
- Preheat oven to 350 degrees F. oil a 9 by 13-inch baking pan.
- In a large bowl, stir together oats, flour, sugar, salt, and cinnamon. Add the vanilla and oil and stir to combine. Add the walnuts, peaches with their juices, and blueberries and stir until the mixture is combined and no dry spots remain.
- Pour into the prepared pan and bake for about 35 minutes until golden brown and mostly set on top.
- Make the glaze. In a medium bowl, stir together sugar, vanilla, and lemon juice, adding more sugar or lemon juice as necessary until a drizzleable glaze is formed. Drizzle glaze evenly over hot bars.
- Serve warm or store in an airtight container at room temperature for up to 3 days. Bars may also be individually frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for 30 – 60 seconds.
Notes
Recipe adapted from Nutmeg Nanny and How Sweet It Is
- Prep Time: 10 minutes
- Cook Time: 35 minutes