Peachy Oat and Nut Bars

Jenny Morris, Peaches

  • Makes 12

Ingredients

Base & Topping

  • ½ cup toasted almonds
  • 1½ cups rolled oats
  • ¼ cup of flour
  • ½ tsp salt
  • ½ tsp of cinnamon
  • ¼ tsp ground cardamom
  • ¼ cup melted coconut oil
  • ⅓ cup honey
  • ¼ cup nut butter of your choice

Filling

  • 3 cups chopped peaches
  • 2 Tbsp honey
  • 2 Tbsp brown sugar
  • 1 tsp finely grated ginger
  • ¼ cup chia seeds
  • ½ ripe very yellow lemon juice
  • 30 ml water

Method

  1. Preheat oven to 180 ̊ C
  2. Line a 52 cm square baking tin with grease-proof paper lightly sprayed with nonstick cooking spray.
  3. Place the almonds and oats into a food processor and pulse until they resemble coarse crumbs, then add the remaining crust ingredients and pulse together till combined.
  4. Press 2/3 of the crust mixture into the baking pan and bake for 10 minutes.
  5. Place the remaining topping in the fridge to chill.

Make the filling

  1. Into a saucepan place the peaches, honey, brown sugar, ginger, chia seeds, lemon juice and water. Cover and simmer over low heat for 5 minutes, give it a stir and using a potato masher press down on the peaches to break them up.
  2. Continue to cook for another 5 minutes, stir the mixture every so often so it doesn’t stick.
  3. Once the mixture has thickened, remove from the heat. The mixture should be quite “dry”.
  4. Spoon the mixture evenly over the base and sprinkle over the remaining topping ingredients, bake in a preheated oven for 20 to 25 minutes or until golden.
  5. Remove from the oven and cool completely.
  6. Mark off the bars and set in the fridge, separate the bars and wrap individually and freeze, or you can open freeze the bars before wrapping so that they are ready to go when you need then.