Ingredients

The following ingredients have 8 Servings
  • 2 cup old-fashioned rolled oats
  • ½ cup brown rice flour
  • ¼ cup slivered almonds
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 cups frozen peach slices, thawed and chopped
  • 2 cups fresh or frozen raspberries
  • ½ cup unsweetened applesauce
  • ½ cup brown rice syrup
  • 3 tablespoons almond butter (raw or roasted)
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350°F.
  • Combine the oats, brown rice flour, almonds, cinnamon, and salt in a medium-size bowl; mix using a spatula or spoon, and set aside.
  • Place the chopped peaches in a 6- by 8-inch rectangular baking dish. Add the raspberries, mix and set aside. (Note: if using frozen raspberries, use them frozen. They do not need to be thawed like the peaches.) Set the dish aside.
  • Combine the applesauce, brown rice syrup, almond butter, and vanilla in a small saucepot over low heat. Stir gently until the mixture is smooth and warm, then pour over the oats mixture, and mix until well-combined.
  • Disperse the oat mixture evenly over the fruit. Cover and bake for 40 minutes. At the 40-minute mark, remove the cover and continue to bake for another 10 minutes.
  • Remove from the oven, and let cool for 10 minutes. Serve with additional fresh berries and slivered almonds or your favourite dairy-free yogurt.