Peaches and Cream Baked Oatmeal
Sweet summer peaches shine in this simple baked oatmeal breakfast.
Course
Breakfast
Servings
8
servings
Cook Time
35
minutes
Servings
8
servings
Cook Time
35
minutes
Ingredients
2 1/4
cups
old fashioned rolled oats
2
tablespoons
plus 2 teaspoons coconut sugar or brown sugar, divided
1
teaspoon
baking powder
1/2
teaspoon
cinnamon, plus extra for dusting
1/4
teaspoon
salt
2
cups
milk
1
large egg
2
tablespoons
maple syrup
2
tablespoons
melted coconut oil or unsalted butter
1
teaspoon
vanilla extract
12
ounces
diced peaches plus a few slices for garnish
about 2 cups total or 3 peaches
Instructions
Preheat oven to 350 degrees Fahrenheit.
Spray an 8×8-inch baking dish with cooking spray.
Mix the oats, 2 tablespoons sugar, baking powder, cinnamon, salt together in a medium bowl.
Whisk the milk, egg, maple syrup, oil or butter, and vanilla together in another bowl.
Scatter the diced peaches in the bottom of the baking dish.
Pour the oat mixture evenly on top.
Pour the milk mixture on top and press to submerge all of the dry ingredients in the liquid.
Arrange the peach slices on top and sprinkle with the remaining 2 teaspoons sugar and a pinch of cinnamon.
Bake for 35-40 minutes, until set.
Let rest for 10 minutes before serving.
Serve the oatmeal alone or top with milk, Greek yogurt, or maple syrup (although it was sweet enough for me without any more sugar!)
Recipe Notes
Shared with permission