This recipe works for: Breakfast
3/4 cup flour
1 cup brown sugar
2 cups rolled oats
1/2 tsp baking powder
1/2 tsp sea salt
3/4 cup butter, cold & cubed
15 ounce can sliced peaches (drained)
15 ounce can apricot halves (drained)
Brown Sugar Crumble:
2 tbsp flour
1/3 cup brown sugar
1/2 tsp ground cinnamon
2 tbsp butter
Preheat the oven to 350°F.
Combine the flour, brown sugar, oats, baking powder and sea salt for the oatmeal bars together in a large bowl.
Add the butter and mix with your hands to form a crumbly mixture.
Press the mixture into a 9 x 13 baking dish sprayed with cooking spray.
Place the peaches and apricots on top.
Combine the flour, brown sugar and cinnamon for the crumble in a small bowl.
Add the remaining butter, mix into a coarse crumble and sprinkle over the peaches and apricots.
Bake for 45-50 minutes.
Allow to cool AT LEAST 30 minutes before slicing into bars.
Store leftover bars in the refrigerator for up to 3 days.