Peach Oatmeal Bread Food

PEACHY OATMEAL

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.

PEACH OATMEAL QUICK BREAD

Steps:

• Drain peaches; cut into small pieces; set aside.
• In mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and cinnamon.
• Add oats and peaches.
• Stir lightly to coat peaches.
• Beat eggs well; combine with milk and oil.
• Add to flour mixture, stirring just until dry ingredients are moistened.
• Pour into greased (or sprayed) 9x5x3-inch loaf pan.
• Bake in 350F oven for 1 hour, or until a toothpick inserted near center of bread comes out clean.
• Cool in pan for 10 minutes.
• Transfer to cooling rack and cool completely.
• Wrap in foil.

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.

PEACH OATMEAL BREAD

Steps:

• Sift together flour, sugars, baking powder, salt and spices.
• Stir in oats and nuts.
• Mix milk, egg and 1/2 cup melted butter.
• Stir into dry ingredients just until moistened.
• Pour into a greased 8 X 8 X 2" baking pan.
• Bake at 375 degrees for 40 to 45 minutes until done.
• Cool.
• Arrange peach slices on top of cooled bread.
• Sprinkle with remaining brown sugar and drizzle remaining melted butter over top.
• Broil until topping bubbles and tops of peaches begin to brown.

PEACHY PEACH BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.

PEACH OATMEAL

Steps:

• Cut up peach slices into small pieces.
• In a bowl add oats, water, and peaches with juice.
• Microwave in 500watt microwave for 2 minutes, stir, microwave for another 2 minutes, stir, then microwave in 1 minute intervals until cooked. In a 1200watt microwave, microwave for 30 seconds, stir, microwave for another 30 seconds, stir, and then continue microwaving in 30 second intervals until cooked.
• Once cooked, add cinnamon, butterscotch extract, and sweetener.
• NOTE: This serving seems small since it is only 1/4 cup of oats, but with the addition of peaches, it is quite filling, especially when served with a glass of milk; Feel free however, to increase one serving size to double this amount for a very hearty breakfast.

PEACH OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Beat sugars, butter, eggs and vanilla in large mixing bowl with elextric mixer at medium speed.
• Combine flour, baking powder and salt in separate bowl. Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth.
• Stir in oats, peaches and raisins. Drop by tablespoonfuls onto baking sheet.
• Bake 10 to 15 minutes or until golden.