Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6
This baked oatmeal is a healthy breakfast or midnight snack packed with peaches. A great make-ahead meal, super easy to make, and amazing to serve at weekend brunch. Feel free to add your favorite toppings when serving and enjoy breakfast just the way you like it!
Ingredients
1 tsp cinnamon
2 c. old fashioned rolled oats
1 tsp vanilla
pinch of sea salt
2 c. ripe peaches, divided (1 c. chopped and 1 c. sliced)
1/2 tsp almond extract
1/4 c. maple syrup
2 tbsp melted coconut oil or butter, optional
2 1/2 c. unsweetened almond milk
How to make Peach Baked Oatmeal
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Measure out 1 c each of chopped peaches and sliced peaches.
Step 3: In a large bowl, place the oats, almond milk, cinnamon, vanilla, almond extract, 1 cup of chopped peaches, maple syrup, coconut oil, and sea salt. Mix well until blended.
Step 4: Into a greased square baking dish, pour the mixture. On top, place the rest of the sliced peaches.
Step 5: Place in the preheated oven and bake for about 45 to 50 minutes. When done, take the baked oatmeal out of the oven and allow it to cool for about 5 minutes. Step 6: To serve, add a portion of the peach-baked oatmeal in a bowl and top with almond milk. Enjoy!
Notes:
For this recipe, you can use fresh or defrosted frozen peaches.
I use 1/4 c maple syrup, but if you prefer sweeter oatmeal, you can use a half cup.
In an airtight container, store the peach-baked oatmeal and keep it in the fridge for up to 4 days.
Tent the whole baked oatmeal using foil and reheat for about 20 minutes at 350 degrees F. If reheating individual portions, pop them in the oven or toaster oven for about 5 to 10 minutes at 350 degrees F. Or in the microwave for about a minute.
Nutrition Facts:
Serving: 1/6 of recipe, Calories: 226 kcal Carbohydrates: 37g Protein: 4g Fat: 7g Fiber: 4g Sugar: 17g
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