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Preparation

• Preheat oven to 350°F (180°C). Line a baking pan size 8 inches x 8 inches with parchment paper. Set aside.
• In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, date paste, melted coconut oil, salt and vanilla.
• Squeeze the batter with your hands to bring all the ingredients together to create a dough. If too dry (may happen if you are using a coarse oat flour), add 1-2 tablespoons of water, add 1 at a time, until the dough is soft and begins to stick together.
• Press 1 3/4 cup of the dough all over the baking dish, using a spatula to smooth the dough out and to make sure there are no holes/gaps. Set aside leftover dough in a small mixing bowl, in the fridge, this will be used for the crumble top of the bar.
• Place the pan in the fridge while you make the jam.
• Peach Date Jam
• In a small saucepan, add the peaches, date paste, orange juice, orange zest and flaxseeds
• Cook for 1-2 minutes on medium heat until bubbles form on side of the pan.
• Mash the peaches using a fork or potato masher and continue cooking for 2 minutes. Stirring frequently so the jam doesn’t burn. It should slightly thicken but still be very runny, it will thicken in the oven.
• Pour the jam on top of the prepared crust then use the remaining dough to crumble all other the bar.
• Bake the bar for 35 minutes or until crispy on top and golden.
• Remove from the oven and cool in the pan 10 minutes before transferring onto a cooling rack.
• Cool for 3 hours or until it reaches room temperature before slicing into 16 bars. Cooling will allow the jame to set perfectly.
• Store the bars in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week. Otherwise freeze and defrost the day before breakfast.