| Total Fat | 11.1 g |
| Total Carbohydrates | 57.6 g |
| Cholesterol | 0.0 mg |
| Sodium | 171.9 mg |
| Potassium | 374.3 mg |
| Dietary Fiber | 7.7 g |
| Sugars | 24.3 g |
| Protein | 6.3 g |
Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray or grease with coconut oil.
In a large bowl, whisk the oats, cinnamon, pumpkin pie spice, salt and baking powder to combine.
Stir in the almond milk, banana, vanilla and coconut oil.
Pour the oat mixture into the baking dish and spread evenly.
Prepare the peaches by tossing in a small bowl with the lemon juice and brown sugar until coated.
Place the peaches on top of the oat mixture and drizzle any leftover brown sugar and lemon mixture on top.
Bake for 20-25 minutes, until set and the oats are fluffy.
Cool slightly before serving, or to room temperature before storing in the freezer in individual portions.
Courtesy of: The Fitnessista
Recipes Straight to your Inbox
Sign up for the latest recipes and product updates
