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 degrees. Grease cast-iron skillet lightly with coconut oil and set aside.

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

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

Dollop/spoon dough mixture over peach filling. Bake for 30 to 35 minutes until 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.