Peach Baked Oatmeal
Healthy whole grain goodness with fresh peaches baked in makes for a hearty, comforting breakfast. Naturally sweetened with a crunchy bite from the nuts and warming spices. You’ll want to go back for seconds!
- 2 cups gluten-free rolled oats
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 3/4 cups cashew milk or any dairy-free milk
- 1/4 cup maple syrup
- 2 flax eggs sub 2 eggs
- 2 tsp vanilla extract
- 3 tbsp melted coconut oil sub butter
- 2 cups freshly sliced peaches
- 1/4 cup pecans
Preheat oven to 375 degrees.
To make the flax egg, combine 2 tbsp of ground flax with 2 tbsp water. Let it sit for 5 minutes.
In a medium mixing bowl, combine the oats, baking powder, and cinnamon. Set aside.
In another bowl, whisk together the cashew milk, maple syrup, flax eggs, vanilla and coconut oil. Pour the dry ingredients into the wet, and give it a good stir.
Line the bottom of a greased 8×8 baking dish with the half of the peaches. Pour the oat mixture over top, spreading out the mixture evenly. Top with the rest of the peaches and sprinkle with pecans.
Bake for 35-40 minutes. You can test doneness by inserting a toothpick in the centre of the oatmeal. If it comes out clean it’s done.
Serve hot or cold. This pairs great with some creamy vanilla yogurt and a drizzle of maple syrup.
Will keep in the fridge for 3-4 days.
This recipe also freezes super well. So it’s great when you’re on the go and need something healthy and quick.