PEACH BAKED OATMEAL
A healthy baked oatmeal recipe using one of my favorite summer fruits: peaches! Make ahead for meal prep or a weekend brunch.
Provided by Brittany Mullins
Categories Breakfast
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 /6 of recipe, Calories 226 kcal, Sugar 17 g, Fat 7 g, Carbohydrate 37 g, Fiber 4 g, Protein 4 g
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.
Nutrition Facts : Calories 226 kcal, ServingSize 1 serving
PEACH BAKED OATMEAL
Provided by Sarah Alvord, Feeding Your Fam
Categories Breakfast Main Course
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 206 kcal, Carbohydrate 29 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 193 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
BAKED PEACH OATMEAL
This is my favorite breakfast during peach season! It's sweet and comforting, and so easy because it can be made the night before and just popped in the oven in the morning. This recipe is from the Churchtown Inn in Churchtown, PA, although I modified it slightly. If you use soy milk and a dairy-free margarine, it's dairy-free!
Provided by Kree6528
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 460, Fat 13.1, SaturatedFat 2.7, Cholesterol 93, Sodium 486.5, Carbohydrate 72.6, Fiber 6.8, Sugar 34.6, Protein 13.3
OATMEAL CRISP PEACHES
Inspired by classic streusel topped baked apples, this recipe swaps the apples for ripe juicy peaches and is a great make-ahead recipe. Simply prep the peaches, make the crisp topping and assemble. Refrigerate and bake just before you're ready to serve.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 oatmeal crisp peaches
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
- Gently press the oat mixture onto the cut sides of each peach.
- Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.
BAKED BLUEBERRY & PEACH OATMEAL
"This oatmeal bake is a staple in our home. It's very easy to prepare the night before, just keep the dry and wet ingredients separate until ready to bake. I've tried a variety of fruits, but the blueberry and peach is our favorite." -Rosemarie Weleski, Natrona Heights, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, until top is lightly browned and a thermometer reads 160°, 35-40 minutes. Serve with additional milk if desired.
Nutrition Facts : Calories 277 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 263mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
OVERNIGHT PEACH OATMEAL
Hearty oatmeal combined with bright, sweet peaches make this slow-cooker recipe a perfect breakfast or brunch. This is an excellent make-ahead meal for busy mornings. -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Time 7h10m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 163 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
PEACHY OATMEAL
Bring the taste of peach crisp to your morning bowl of cereal!
Provided by Marcie
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 8m
Yield 1
Number Of Ingredients 7
Steps:
- Stir peaches, water, milk, oats, brown sugar, cinnamon, and salt together in a microwave-safe bowl.
- Cook in microwave on High, stirring every 60 seconds, until the oats are softened, about 3 minutes. Stir one final time before serving.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 84.5 g, Cholesterol 9.8 mg, Fat 5.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 72.1 mg, Sugar 54 g
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