2 cups old fashioned or rolled oats
1/4 cup chopped dates
2 Tbsp. chopped almonds
1 Tbsp. chia seed or ground flax seeds
1 tsp. baking powder
2 Tbsp. brown sugar or sucanat (optional)
1 tsp. cinnamon
3/4 cup plus 2 tablespoons unsweetened non-dairy milk
2 peaches, about 1 1/4 cups, peeled and diced
1 1/2 tsp. vanilla
1/4 tsp. almond extract
Preheat oven to 350F. Line a 8×8- or 9×9-inch baking pan with parchment paper (this makes sure they don’t stick and makes cleanup a breeze).
Combine dry ingredients (oats through cinnamon) in a large bowl. In a medium bowl, combine remaining ingredients. Stir the wet ingredients into the dry, making sure that they are thoroughly combined. Spread into prepared pan. Bake for about 25 minutes. If you’d like a crunchier top, put the pan under the broiler for a minute or two, watching carefully to make sure they don’t burn.
Remove from oven and allow to cool for at least 15 minutes. Remove from pan by lifting up parchment paper. Cut into 9 squares and enjoy.