Vegan Breakfast Peach Cobbler
Ingredients
The Topping
-
2
cups + 2 tablespoons
gluten-free oats
-
½
teaspoon
sea salt
-
3
tablespoons
coconut oil (solid)
-
¼
cup
agave nectar or maple syrup
-
½
cup
unsweetened almond milk
The Peach Filling
-
3
15 oz cans
Libby’s Yellow Cling Peach Slices (drained)
-
2
teaspoons
ground cinnamon
-
½
teaspoon
ground nutmeg
-
¼
teaspoon
sea salt
-
2
tablespoons
lemon juice
-
2
tablespoons
oat flour
-
2
tablespoons
maple syrup (optional)
Instructions
- Preheat the oven to 350°F and grease a cast-iron skillet with coconut oil.
- In a food processor, blend the oats until they reach a flour-like consistency.
- In the skillet, combine all ingredients for the peach filling and stir until well mixed.
- In the food processor, add sea salt to the oat flour, then cut in the solid coconut oil until crumbly.
- Add agave nectar or maple syrup and almond milk, pulsing until a slightly wet dough forms.
- Spoon the dough over the peach filling and bake for 30 to 35 minutes until the topping is set.
- Allow to cool slightly before serving with coconut cream and additional fruit if desired.
Nutrition Facts (estimated)
Servings
5 servings
Calories
380
Total fat
12g
Total carbohydrates
66g
Total protein
7g
Sodium
386mg
Cholesterol
0mg
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