Peach Crisp Baked Oatmeal 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:

1. Preheat oven to 350 degrees. Lightly grease an 8×8-inch baking dish; set aside.
2. Prepare the oatmeal: In a large bowl, combine the oats, brown sugar, cinnamon, baking powder and salt.
3. 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.
4. 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.
5. 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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