Baked Peach Oatmeal Recipes

PEACH BAKED OATMEAL

Steps:

• Heat oven to 350°F. Spray a 8 x 13 casserole dish with oil and set aside.
• In a large bowl, mix together the oats, baking powder, and spices. Stir in the almond milk, maple syrup and eggs until completely mixed together.
• Fold in the peaches. Spread mixture in the prepared casserole dish. Sprinkle with almond slices.
• Bake for 45-55 min, until edges are browned and center is no longer wet and jiggly.
• Serve with greek yogurt, fresh peaches and maple syrup.

PEACH BAKED OATMEAL

Steps:

• Preheat oven to 350º F. Grease an 8 x 8 inch baking dish
• In a large mixing bowl whisk together the dry ingredients.
• In a separate bowl combine the eggs, milk, butter and vanilla. Stir to combine.
• Add the wet ingredients to the dry ingredients and stir. Fold in peaches and let stand 5 minutes.
• Pour the oatmeal mixture into the greased 8 inch pan.
• Bake uncovered 35-40 minutes, until golden brown on top.

BAKED PEACH OATMEAL

Steps:

• In a large bowl, stir together the oats, baking powder, baking soda, cinnamon, salt, and brown sugar.
• In a separate medium bowl, whisk together the milk, melted butter, vanilla, and eggs.
• Pour the wet ingredients into the dry ingredients and stir until well mixed. Stir in peaches.
• Spray an 8x8 baking dish with cooking spray or grease with butter.
• Pour the batter into the prepared dish and bake at 350 for 45-50 minutes, or until set and lightly browned on top.

PEACH BAKED OATMEAL

Steps:

• Prep oven: Preheat oven to 375°F.
• Measure peaches: Measure out 1 cup of chopped peaches and 1 cup of sliced peaches.
• Mix: Add oats, almond milk, cinnamon, vanilla, almond extract, 1 cup chopped peaches, maple syrup, coconut oil and sea salt in a large bowl.
• Pour: Pour into a square baking dish sprayed with non-stick spray and top with remaining sliced peaches.
• Bake:Bake for 45-50 minutes.
• Cool: Remove baked oatmeal from the oven and let sit for 5 minutes to cool. Add a portion into a bowl and top with almond milk. before serving.
• For storage: store in the refrigerator in an airtight container for up to 4 days.
• To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

BAKED PEACH OATMEAL

Steps:

• Whisk together soy 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 8x8-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 vanilla soy milk to moisten but not to make it mushy!

BANANA PEACH STEEL CUT BAKED OATMEAL

Steps:

• Preheat oven to 350. Slice peach and bananas.
• Mix all ingredients in a large bowl, leaving one banana out for the topping. Pour mixed ingredients into a greased 8x8 or 9x9 baking dish, topping it with the final banana and an extra pinch of cinnamon.
• Bake for 35-40 minutes, or until top is golden and liquid is absorbed.
• Let cool for 15-20 minutes before cutting. Store in the fridge for up to a week!

OVERNIGHT PEACH OATMEAL

Steps:

• In a well-greased 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until oats are tender, 7-8 hours. Stir in peaches just before serving., Pressure cooker option: Decrease water to 3 cups. Add to a 6-qt. electric pressure cooker coated with cooking spray. Stir in oats, soy milk, brown sugar, salt and vanilla. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. Stir in peaches just before serving. Oatmeal will thicken upon standing. If desired, top with optional toppings.