Nectarine Breakfast Bars [Gluten Free + Vegan]

I’m stepping out of my flavour comfort zone with these breakfast bars, as I’m usually a chocolate, banana & peanut butter kinda gal! However I had a bag of ripe nectarines that needed to be eaten up, and trying to be a resourceful as possible, I thought I’d rustle up some delicious breakfast bars rather than chuck the fruit away. Sometimes it’s good to experiment in the kitchen and try something new!

These bars are great for breakfast, as the oats give you slow-releasing energy and keep you full until lunch, therefore stopping the 11am snack attack! They’re also the perfect on-the-go breakfast, so you can pick one up on the way to work knowing you’ll have a filling and healthy start to the day. They’re also delicious when served with vanilla ice-cream for dessert, especially warm out of the oven!

You can experiment with this recipe as much as you like – why not use peaches instead of nectarines, or use hazelnuts instead of pecans? The possibilities are endless and you can work with whatever you have in your cupboard!


Make 9 bars

  • 1 & 1/2 cup GF oats (150g)
  • 1 cup GF oat flour (120g)
  • 1/2 cup ground almonds (60g)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup pecans, chopped (50g)
  • 1/2 coconut oil, melted (100g)
  • 1/3 cup honey/maple syrup (113g)
  • 2 small nectarines, thinly sliced


  1. Preheat your oven to 190C/170 Fan/375F and line a baking tray with greaseproof paper.
  2. Start by making the oat flour. Simply add 1 cup GF oats into your food processor and blend until you have a fine flour-like consistency.
  3. Add the oat flour, whole oats, ground almonds, cinnamon and salt to a large bowl and mix together.
  4. Melt the coconut oil and honey in a pan on a medium heat, then add this liquid to the dry mixture. Stir together until fully combined.
  5. Layer 2/3rds of the oat mix in the baking tray, pressing down with the back of a spoon so it creates a solid base. Next, lay down the nectarine slices and top with the remaining oat mix + the pecans.
  6. Bake for 22-25min mins, until golden brown on top.
  7. Leave the cool before cutting into slices.
  8. Store in the fridge – enjoy!

If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!

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