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Recipe: Peach oatmeal bars

Posted July 16, 2015

This time of year, my kitchen window sill is usually lined with peaches, all waiting to ripen. If it's empty, it's time to go back to the store or farmers' market to get some more.

We eat them all kinds of ways - whole; sliced; with pancakes or waffles; on top of cereal or oatmeal; in smoothies; and in pie, muffins, crumble or cobbler. But, this week, I figured I'd try something new with a few of the peaches lining my window sill.

I searched around and finally landed on a peach oatmeal bar, something that I knew my older daughter would love for her afternoon snack at camp this week.

After looking at several recipes, I landed on one from Gold Medal Flour. It looked easy and delicious. Bonus: I had everything on hand.

Peach Oatmeal Bars
Adapted from Gold Medal Flour

1 1/2 cups all-purpose flour
1 1/2 cups oatmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups peaches, peeled and chopped (about 2 large peaches)
1 large peach, thinly sliced
2 teaspoons cinnamon sugar, for dusting (The original recipe calls for 2 tablespoons, but I figured it would be sweet enough with the other sugars and peaches).

Preheat your oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray.

In a bowl, mix the flour, oatmeal, baking powder, salt and cinnamon.

In another bowl, with a mixer, cream the butter and sugars. Once creamed, add in the eggs and vanilla. Mix well. Then, pour in the flour and oatmeal mixture and combine. Fold in the chopped peaches.

Spread the mixture out in your pan. Then, top the batter with the sliced peaches. Sprinkle the cinnamon sugar.

The original recipe says it takes about 30 minutes to bake. I found that mine took about 45 minutes. You'll know it's ready when a toothpick comes out clean.

These are yummy on their own as a bar or decadent with a little vanilla ice cream on top.

Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.

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