Peach baked oatmeal
Peach baked oatmeal is light, soft, perfectly sweet and a delicious healthy breakfast! It’s naturally sweetened, gluten-free and 100% whole grain.
Yield: 9 large servings
Ingredients
- 2 ½ cups old-fashioned rolled oats (such as Bob’s Red Mill)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg
- 1 ½ cups skim milk (or 2% or soy or almond milk)
- ½ cup plain Greek yogurt (I use non-fat)
- ½ cup honey or maple syrup
- 2 tablespoons unsalted butter, melted (or coconut oil)
- 1 ½ teaspoons vanilla
- ½ teaspoon almond extract (see notes)
- 2 cups peaches (fresh, canned or frozen, thawed), half diced and half sliced
Instructions
- Preheat the oven to 375.
- In a large bowl, combine the oats, baking powder, cinnamon and salt.
- In a medium bowl, whisk together the egg, milk, Greek yogurt, honey or maple syrup, melted butter, and vanilla and almond extracts until smooth.
- Add the wet ingredients to the dry ingredients and mix well. Fold in the 1 cup of diced peaches.
- Transfer the batter to a well greased 8x8 pan. It will be full and liquidy. Top the oatmeal with the sliced peaches.
- Bake at 375 for about 35 minutes, until the edges are browned and the middle is set.
- Let cool at least 10 minutes before slicing. (It needs a few minutes to set up so the baked oatmeal squares aren’t crumbly when you cut them.)
- Store, covered, at room temperature for up to 3 days. After that, this oatmeal can be stored in the refrigerator for an additional 2-3 days or frozen for up to 5 months.
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Notes
Fresh, frozen or canned peaches will all work for this recipe. They, of course, will have a slightly different texture and the sweetness can vary, but they’ll all work. Frozen peaches should be thawed and drained. Canned peaches should also be drained of any juices or syrups they are packed in.
The almond extract adds an extra depth of flavor, but if you don't have any, you can add an extra ½ teaspoon of vanilla extract (to make 2 full teaspoons of it) and if you can, use almond milk for the milk. It’ll give a bit of that flavor.
I always use old-fashioned rolled oats for baked oatmeal. I recommend those over quick oats or steel cut oats for this recipe.
You can use skim or 2% milk or an alternative milk product like soy milk or almond milk for this recipe.
The mixture will be liquidy before baking. This is normal and the oats will soak up all that liquid as it bakes.
Do make sure you let this sit for a while after baking though. It’ll set up all the way so that it doesn’t crumble when you go to cut it. (I recommend waiting at least 10 minutes but 20 minutes is even better.)
To make this baked oatmeal vegan and dairy-free:
- Use your non-dairy milk of choice for this recipe.
- Substitute a flax egg for the egg.
- Choose maple syrup instead of the honey for the sweetener.
- Use coconut oil in place of the butter.
- And choose your favorite non-dairy yogurt, such as soy or coconut milk yogurt, in place of the Greek yogurt. This may slightly change the flavor, but the baked oatmeal will still be delicious.
We love this warm and at room temperature. I like it cold from the fridge as well, but no one else in my family does, so go with what you like.
If you are making this oatmeal ahead and want to serve it warm, just pop a slice in the microwave for about 15-20 seconds. (It may take a little longer if it’s cold from the fridge.)
Optional toppings for peach baked oatmeal:
- Drizzle of honey or maple syrup
- Peach jam or jelly
- Spread of butter
- Dollop of almond butter
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 204mg | Fiber: 3g | Sugar: 23g
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