By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.


Another RecipeRedux challenge means another set of amazing recipes from members, and great inspiration for me!  Recipes are easiest to develop with some parameters (“anything goes” is the toughest!), and this time around it’s two of my favorite ingredients: oats & dairy.

You know I’m a big proponent of the protein + fiber combo, and these are a perfect match in that department: pairing the two means optimal absorption of the protein, and a long-lasting, satisfying period of satiety.  They’re also both great flavor vehicles, especially for sweet, summer produce.

Right about now is when there start to be more peaches than one can reasonably eat from the hand, so they are the perfect fruit layer for this recipe!  In other months, you could use frozen or other seasonal fruit, or omit the baked fruit layer and top with berries.  This makes a great breakfast option (it meets my 5 rules for a healthy breakfast!), or for a snack in smaller portions.

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Crust layer:

  • 1.5 c old fashioned oats
  • 1 c almonds
  • 1/4 c melted coconut oil
  • 2 Tbsp brown sugar
  • 1 egg

Fruit layer:

  • 2 whole peaches, depitted
  • 1 egg
  • 1/4 c cornstarch
  • 1 tsp vanilla
  • 1 c fresh blueberries

Yogurt layer:

Preheat oven to 350F.  In a blender or food processor, grind the oats and almonds.  Add sugar and oil, blend on low or dough speed.  Add egg, blend on low or dough speed until mixed.  Press into a 9×12 pan.  Puree peaches, egg, cornstarch, and vanilla.  Pour over crust, and spread on blueberries.  Bake for 50 minutes or until peach layer is set.  Dissolve the pectin in hot water, then combine with yogurt, coconut, sugar, and vanilla.  When the baked portion is done, pour on top and chill in the fridge for 3 hours until cool, or overnight.  Serves 6.

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