These moist peach oatmeal bars are perfect for breakfast or for a healthy dessert. Vegan and no added sugar or fat!
Something came over my daughter and me at the local produce stand. Juicy Alabama peaches piled high in baskets cast a spell on us, and we wound up buying way too many, considering we were leaving on vacation in just a few days. So, in an effort to leave no fruit behind, the whole family feasted on peaches at (and between) every meal.
Still, the day before we were to leave, two succulent, ripe fruits were left, but by that time, we were all peached out. I could have frozen them, but instead I decided to transform them into WFPB peach oatmeal bars that we could take along with us on the plane.
As it turned out, these moist and fruity bars never made it to the plane. They never even made it to the next day because somehow the peach magic spell was still at work, and bar by bar, the plate grew emptier as the day went by. Good thing they were low in sugar and fat because they turned out to be irresistible.
Lining the pan with parchment paper makes the bars easy to lift out.
These are soft, chewy bars, not hard and crunchy like granola bars, so if you plan to take them along on your next trip, be sure you carry them in something sturdy, like a BPA-free plastic storage container. They’re equally delicious as a breakfast or as a dessert–if you can keep them around that long!
More WFPB Summer Desserts
One of the best things about summer is the fresh fruit. Here are some of my favorite fat-free vegan fruit desserts:
- Peach Upside-Down Cake
- Blueberry Applesauce Cake Bars
- Cherry-Walnut Banana Bread
- Vegan Gluten-Free Peach Cobbler
- Strawberry Snack Cake
Peach Oatmeal Bars
Ingredients
- 2 cups old fashioned or rolled oats (use gluten-free oats if necessary)
- 1/4 cup chopped dates
- 2 tablespoons chopped almonds
- 1 tablespoon chia seed or ground flax seeds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon pure stevia extract powder optional
- 3/4 cup plus 2 tablespoons non-dairy milk (I used vanilla soymilk)
- 2 peaches about 1 1/4 cups, peeled and diced
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350F. Line a 8×8- or 9×9-inch baking pan with parchment paper (this makes sure they don’t stick and makes clean-up a breeze).
- Combine dry ingredients (oats through stevia) in a large bowl. In a medium bowl, combine remaining ingredients. Stir the wet ingredients into the dry, making sure that they are thoroughly combined. Spread into prepared pan. Bake for about 25 minutes. If you’d like a crunchier top, put the pan under the broiler for a minute or two, watching carefully to make sure they don’t burn.
- Remove from oven and allow to cool for at least 15 minutes. Remove from pan by lifting up parchment paper. Cut into 9 squares and enjoy.
Notes
Nutritional info is approximate.
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Enjoy!
Jennifer
September 20, 2013 at 7:56 amNote to self do not make at these at an early hour without having my cup of coffee first… so I miss read the measurement for the non dairy ingredient. instead of 3/4 cup I put 2 cups of Hemp Milk. LOL. The oat meal and chia seeds expanded so some of it was absorb…I also patted with a paper towel before putting them in the oven. Despite this mishap I am enjoying the aroma of sweetness from the cinnamon, dates and peach. In about 15 min or so I get to taste.
Thank you for sharing such a lovely recipe one I am certain will be added to my recipe box.
Hella
February 11, 2014 at 12:06 pmHello
Thank you for all the nice recipes, I have used a lot of them before 🙂
But now I am looking around here because I want to go lowfat highcarb, as in McDougalls the starch solution. I think that is sort of what you are doing as well? If not, you can just discard my mail.
I read that things like nuts and almonds are not “allowed” in the diet that follows the starch solution, but still you use it in your recipe.. I’m confused because as a vegan, these recipes are a lot like what I usually eat, so according to your recipes I shouldn’t chance much. But I have gained weight and want to lose some again, and thought the starch solution sounded nice, now I just don’t know what recipes are according to the starch solution and which are not 🙂
Hope you can help me
Shannon
March 5, 2014 at 10:04 amHi Susan! I looked through the comments and I don’t think anyone else has asked this yet: I have a lot of quick oats at home and no old-fashioned… do you think I could adjust the recipe to work with quick oats? Would the liquid need to be reduced? Thanks for any tips 🙂
Susan Voisin
March 5, 2014 at 11:14 amI think the quick oats should be fine. For the liquid, try using only 1/2 cup and then add it a little at a time until you get a thick batter because you’re right that you might not need as much. Good luck!
Sam
August 28, 2014 at 4:08 pmi used quick oats..and ended up using 3/4 cup soy milk + 1 tablespoon. These oatmeal bars are SOOOOO good. im going to make them every week, and take them to work when I’m on the run!
Jeneique
March 4, 2015 at 7:30 pmCan I freeze these ?
Susan Voisin
March 4, 2015 at 7:53 pmI don’t see why not. 🙂
Sharon
August 8, 2015 at 12:26 pmThese are so delish!. I use a Tlbs. of brown sugar instead of stevia. What do you use to store them in the frige? Is wax paper good to use in a dish with a tight fitting lid? Thanks!
Susan Voisin
August 8, 2015 at 12:35 pmI think wax paper would work perfectly. Glad you liked them!
Sharon
August 10, 2015 at 1:00 pmI wanted to love these, adding only 2tlbs of brown sugar instead of stevia. The peaches may not have been sweet enough but I froze them. I am defrosting them now but they are not sweet at all. Is there any way to fix them now? Thanks
Susan Voisin
August 10, 2015 at 2:59 pmSharon, you could try drizzling them with maple syrup or agave, if you use it.
Kelly Elliott
September 22, 2015 at 6:06 amWhen you count those people who madly deeply is in love with peaches….please don’t forget to count me in…..especially when it comes in bars……thank you for this lovely recipe!!
Katherine
May 14, 2017 at 3:43 pmHoly smokes these are AMAZING!! I just whipped up a batch (no nuts or sweeteners, and chia seeds instead of flax) and they are crazy good!! I’ve tried so many recipes like this and they turn out disasterous, but this recipe is perfect. I will definitely be using it as my go-to from now on!!
Rosanne Perricone
December 19, 2017 at 5:06 pmI’m sooo happy I found you! Just made these for my hubby and the receipe was so easy! I used bananas in place of the peaches with out the added sugar. He needs a breakfast food for a fishing trip he’s going on at 3:30 am. These where perfect! Thank you so much! I’m so excited to have real vegan dishes to cook with out added fat and sugar. Looking forward to the biscuits. Haven’t had biscuits since going plant based 6 months ago! Once again , thank you
Emy
February 22, 2019 at 8:10 pmThese are my go-to with peaches!! A great way to sneak dates into my hubby’s food. Big hit at potlucks. I just thawed some peaches to make these in the middle of winter ♥️
Lisaa Kyle
August 6, 2019 at 9:54 amCould you use other fruit? such as raspberries or blueberries? We have loads of those from our bushes and am not sure what to do with so many. No peaches though!
Susan Voisin
August 6, 2019 at 10:27 amOther fruit will probably work, but you may need to increase the sweetener.
Nizam Ali
August 8, 2020 at 7:14 pmI made it .didn’t have fresh peaches on hand so I used dried peaches.about 5.
Sharon
August 30, 2021 at 12:36 pmJust made these for on-the-go breakfast for my kids, we all loved them! They wanted to add a secret ingredient, so we sprinkled in some little pieces of almond paste before baking. Yum! I probably should add a little more baking time. But worth it!