Ingredients:

  • 3 cups (450g) fresh peaches, diced
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1 tsp (5ml) lemon juice
  • 2 cups (180g) rolled oats
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (360ml) almond milk
  • 1/3 cup (80ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) melted coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
  2. In a small saucepan over medium heat, combine diced peaches, 2 tbsp maple syrup, 1 tsp cinnamon, and lemon juice.
  3. Sauté for 3-5 minutes until the peaches just begin to soften.
  4. Stir in the cornstarch and cook for 1 more minute until the liquid thickens into a glossy glaze. Pour this mixture into the bottom of the prepared baking dish.
  5. In a large bowl, whisk together the rolled oats, baking powder, 1 tsp cinnamon, nutmeg, and salt.
  6. Stir in the almond milk, 1/3 cup maple syrup, vanilla extract, and melted coconut oil.
  7. Let the oat mixture sit for 5 minutes to allow the oats to partially hydrate for a cake-like texture.
  8. Carefully pour the oat mixture over the peach base and smooth the top with a spatula.
  9. Bake for 30 minutes until the top is golden brown and the center is set.