Easy Breakfast Peach Cobbler


Recipe by Jessica from Jessica in the Kitchen

2 c gluten free oats (plus an additional 2 tbsp)
1⁄2 tsp sea salt
3 tbsp coconut oil (solid)
1⁄4 c agave nectar (or maple syrup)
1⁄2 c unsweetened almond milk
2 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1⁄4 tsp sea salt
2 tbsp lemon juice
2 tbsp oat flour
2 tbsp maple syrup (optional)

Preheat oven to 350°F. Grease a cast-iron skillet lightly with coconut oil and set aside.

In a food processor, blend the oats until it reaches a flour-like consistency. Set aside (you'll need two tablespoons for the peach filling). In a 10 inch cast iron skillet, add all the ingredients for the peach filling, including the two tablespoons of oat "flour". Stir until combined. Set aside.

In the food processor from before, add the sea salt and blend again. Add in the solid coconut milk and cut it into the "flour" and pulse slowly until it forms crumbs. Add in agave nectar/maple syrup and almond milk and pulse until a slightly wet dough comes together. Don't over mix.

Dollop/spoon the dough mixture over the peach filling. Bake for 30 to 35 minutes until the cobbler topping has set.

Remove and allow to cool slightly. Serve with coconut cream, an extra drizzle of agave nectar/maple syrup is desired, and even more fruits.