Looking for a way to spice up your oatmeal routine?
Maybe even make it just a little bit indulgent?
I recently made Baked Peach Oatmeal based on a recipe from Food.com, and let me tell you, you want to make it to. I made a couple of changes to the original recipe, and will definitely be making it again and again.
The best part? You assemble it the night before, and then the next morning all you have to do is pop it in the oven!
Voila! Perfect Saturday morning breakfast. Or brunch. Or mid-morning snack (if there’s any left). You get the idea.
Baked Peach Oatmeal (original recipe can be found here)
1 1/2 cups almond milk (you can always use regular milk, but once you try almond milk you just may find yourself converted)
1 tablespoon vanilla
2 1/2 cups quick oats – I like to replace 1/4 cup of oats with flax, wheat germ, or chia seeds
1/4 cup brown sugar (the original recipe calls for 1/2 cup, but I found it plenty sweet with 1/4 cup – remember, I said just a little bit indulgent :))
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 tablespoons margarine, softened
1 cup fresh peach, chopped (1 peach)
almond milk to pour on top after baking
Whisk together almond milk, vanilla, and eggs until well combined. Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well. Stir in margarine and peaches. Pour into 8×8-inch baking dish; set at least 3 hours or overnight in refrigerator. Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean. Let cool 10 minutes before serving. Serve in individual bowls with enough milk to moisten but not to make it mushy!
This recipe was the perfect size to feed our family of 2 adults and two children (who eat solids). Feeding more than a few? Double the recipe and pour it into a 9×13″ pan instead of an 8×8″ pan.