Ingredients

The following ingredients have 9 Servings
  • ¼ cup raw unsalted cashews (optional, see note)
  • 1-3/4 cups almond milk, divided
  • 2 tablespoons flax seed
  • 1/4 cup maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 2 medium peaches, diced fine (see note)

Instruction

  • Pre-heat oven to 350 degrees and grease and line an 8″ x 8″ oven-safe dish (or similar sized baking dish) with parchment paper liner.
  • Add cashews to a medium pot and cover with water. Bring the cashews to a boil over a medium high heat. Boil for 5 minutes, taking care not to let the water level drop down below the cashews. Drain and rinse the cashews, and add to a blender with ¾ cup of almond milk. Blend for 3-5 minutes, until the cashews are completely creamy.
  • Meanwhile, add flax seed with remaining 1 cup of almond milk to a bowl. Whisk together, then let sit for 10 minutes.
  • Then, add the cashew cream to the flax seed mixture, along with the maple syrup, coconut oil and vanilla extract. Whisk together until completely combined.
  • To the wet ingredients add oats, baking powder, cinnamon, salt and diced peaches and mix until fully combined.
  • Pour into prepared 8″x 8″ dish and bake for 30-35 minutes, until the center is just barely firm.
  • Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.