Ingredients
Scale
- 3 cups old fashioned oats (gluten free if necessary)
- 1 ½, plus 2 tablespoons cups all-purpose gluten free flour mix (I love Bob’s Red Mill)
- ½ cup packed light brown sugar
- ½ cup, plus 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- 1 1/3 cups coconut oil, room temperature
- 5 cups peaches, peeled and diced
- 2 teaspoons vanilla bean paste
- 1 cup flaked unsweetened coconut
Instructions
- Preheat oven to 375 degrees F. Oil a 9 by 13 inch baking pan.
- Make the crust. In a large bowl, stir together oats, 1 ½ cups flour, brown sugar, ½ cup granulated sugar, and baking powder. Add coconut oil and work into the dry ingredients using forks or fingers until well combined and mixture resembles sand.
- Pour 2/3 of the crust mixture into the prepared pan and press firmly into the pan. Bake for about 13 minutes, until light golden brown.
- While the crust is baking, make the topping. In a medium bowl, stir together peaches, remaining 2 tablespoons flour, remaining 2 tablespoons sugar, and vanilla bean paste.
- Once the crust is out of the oven, pour the filling over it. Add the coconut to the remaining crust mixture and stir to combine. Sprinkle over the filling and bake an additional approximately 30 minutes until golden brown on top.
- Cool completely in pan. Once cool, cut into bars and serve or store in an airtight container at room temperature for up to 4 days. Bars may also be 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 about 30 seconds.
Notes
Recipe adapted from Texanerin Baking
- Prep Time: 15 minutes
- Cook Time: 45 minutes