Peaches and Cream Baked Oatmeal

It was time for another casserole sized baked oatmeal – something that the whole family can enjoy and have the ease of microwaving their individual servings for days to come. It’s such a luxury when breakfast is practically waiting for you during those busy week days, how could you say no?

Peaches and Cream Baked Oatmeal | SpeakLyfe

It’s been such a long time since I’ve had anything with peaches. I wanted a baked oatmeal that really brought out the sweetness of the peaches, and this recipe did that and more. It tasted just like a peach pie with the warm, nutty taste of the cinnamon and pecans.

It wasn’t long before I finished my own bowl and started eating out of the main dish.
Is it just me or does everything taste better when you eat it directly from the serving dish?

Peaches and Cream Baked Oatmeal | SpeakLyfe

Peaches and Cream Baked Oatmeal
Recipe slightly adapted from Full Belly Sisters
Serves 4-6

– 1 whole banana
– 1 1/2 cups old-fashioned rolled oats
– 2 1/2 tsp cinnamon
– 1 1/2 tsp baking powder
– 1 tbsp. coconut oil
– 1 1/2 cups sliced peaches, peeled (fresh or frozen)
– 1/4 cup light brown sugar or pure maple syrup
– 1 egg
– 2 teaspoons vanilla extract
– 1/4 teaspoon almond extract
– 2 3/4 cups milk
– 1/4 teaspoon kosher salt
– toasted slivered almonds and pecans, optional

1. Preheat oven to 350 F. Lightly oil an 8-inch square baking pan, a 3-quart oven proof dish, or 6 shallow oven-proof bowls with nonstick cooking spray. Slice banana and layer along the bottom of the baking dish.
2. Caramelize the peach slices with the coconut oil and 1 tsp cinnamon by cooking in a pot on low for 10 minutes.
3. In a large bowl, combine oats, remaining cinnamon, baking powder, sugar, and salt (if using maple syrup, add to the wet ingredients). In a small bowl combine egg, both extracts, and milk (and maple syrup if using). Beat wet ingredients with a fork or wire whisk until blended. Add milk mixture to oat mixture, stirring to combine.
4. Fold in the peaches and add mixture over top of the sliced bananas.
5. Bake, uncovered, 60-70 minutes for a large dish or 40-45 minutes for 6 small dishes, or until golden brown and set in the center. At the half way point of baking, I added my toasted nuts over top of the oatmeal to avoid getting to burnt.

Enjoy hot, garnished with additional toasted nuts, honey, and milk if desired.

Peaches and Cream Baked Oatmeal | SpeakLyfeBon appetit!


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