Peach Baked Oatmeal Recipe
PIN IT!As you read this, I’m on my way to the airport for a secluded Caribbean getaway. I’m going to try my very best to stay unplugged. Of course, given my slight addiction to Instagram, that may be harder said than done. However, I’m going to try my darndest. So, while I prep my busy mind for a vacation away from the world, Stephanie is going to share a beautiful peach baked oatmeal recipe! Take it away, Steph!
Hi everyone, Steph here from Eat Your Heart Out. I’m so glad to be here guest posting for Claire today! One of the things that Claire does an awesome job of is really balancing healthy and indulgent recipes, or finding clever ways to make indulgent recipes actually good for you. So when I started thinking about what I was going to make for this here little post, one recipe instantly came to mind: Peach Crisp Baked Oatmeal.
I don’t think it’s any secret that one of the best ways to jumpstart a healthy day is with a healthy, filling breakfast, and baked oatmeal is one of my personal favorites. Why do I love it? Let me count the ways:
- Oatmeal is stupid good for you. It’s choc-full of awesome things like fiber and antioxidants, and can help lower cholesterol, stabilize blood sugar, and enhances your immune response to infection.
- It’s quick to make. This recipe can be pulled together in 30-40 minutes, start to finish.
- It reheats well. Sometimes I like to make it on a Sunday afternoon and reheat it throughout the week. It makes for a quick breakfast – 1-2 minutes in the microwave is all you need – that will keep you feeling full all morning. You can even portion it out ahead of time into containers to take to work.
- Everyone likes it. I have yet to make this for someone who hasn’t enjoyed it. (That includes traditional oatmeal-haters…really!)
- It’s versatile. While I often make it with dried cranberries and apples, you can add just about any seasonal fruit you like.
For this batch, I took advantage of the end-of-summer supply of peaches, and to give it a little extra something special, I topped it off with a streusel topping, just as you would a peach crisp. Now, if you are looking for a recipe with no added fat, you could certainly leave off the crisp topping (which is still a delicious option, to be sure), but the crisp topping really takes this baked oatmeal from awesome to downright out-of-this-world.
It makes a healthy breakfast feel just a little more special and indulgent. This is the perfect end-of-summer weekend breakfast to make for someone special – or just you!
Peach Crisp Baked Oatmeal
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Makes 1 8×8-inch pan, to serve 4-6
Ingredients:
For the oatmeal:
- 2 ¼ cups rolled oats
- ½ cup wheat germ
- ¼ cup brown sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups almond milk
- 2 tablespoons light agave nectar
- ½ cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla
- 2 large peaches, peeled and diced
For the crisp topping:
- ¼ cup flour
- ¼ cup rolled oats
- ¼ cup + 1 tablespoon brown sugar
- pinch of salt
- 2 tablespoons unsalted butter, chilled and cut into pieces
- heaping ¼ cup chopped pecans
Directions:
- Preheat oven to 350 degrees. Lightly grease an 8×8-inch baking dish; set aside.
- Prepare the oatmeal: In a large bowl, combine the oats, brown sugar, cinnamon, baking powder and salt.
- In a medium bowl, whisk together the milk, agave, applesauce, egg and vanilla. Add to the dry ingredients and stir until combined. Fold in the peaches and pour into the prepared pan.
- Prepare the topping: In a medium bowl, combine the flour, oats, brown sugar and salt. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the butter is well mixed and resembles pea-sized pieces. Stir in the pecans.
- Sprinkle the topping over the oatmeal. Bake for about 25 minutes, or until the oatmeal is set and the topping is beginning to brown around the edges.
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