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Peach Breakfast Bars

  • Total Time: 50 minutes
  • Yield: 18 bars 1x




  • 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
  • 25 tablespoons water


  1. Make the bars. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.
  2. In a large bowl, stir together oats, flour, sugar, salt, and cinnamon.
  3. 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.
  4. Pour into the prepared pan and bake 35-40 minutes, until golden brown and set on top.
  5. 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.
  6. 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

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes