Studded with juicy peaches and lightly sweetened with maple syrup, this healthy peach baked oatmeal tastes like having peach crisp for breakfast. Get it now!
While I’ve always had a sweet tooth, one of my most memorable dessert moments as a kid was eating peach crisp made in a dutch oven while camping.
It was juicy, slightly doughy, warm, and made even better with a slowly melting scoop of French vanilla ice cream on top.
Peach crisp continues to be one of my favorite treats, especially when made over a campfire. But with all the sugar and butter, it isn’t exactly a health food.
Enter in this baked oatmeal.
If you’re used to baked oatmeal that’s firm, retains its shape and needs a little milk to make it moist, just know that this recipe isn’t like that.
Instead, it falls apart the minute you try to slice and serve it – so for any of you perfectionists out there, just accept the gooey messiness of it all.
However, you really want perfectly cut slices, let it cool in the fridge overnight, slice, and then reheat.
These oats are also incredibly moist and almost doughy with sweet, juicy peaches sprinkled throughout.
Add a dollop of plain Greek yogurt and it’s very close to tasting like the peach cobbler of my childhood, but with far less sugar and much more protein and fiber.
So, if you’re a fan of dessert for breakfast, you gotta try this out!
If you haven’t liked baked oatmeal in the past, chances are it was dry and chewy rather than moist and doughy.
While I’m still getting the hang of making it just right, there are four key tips that I’ve been learning through trial and error:
You’ll likely start to notice that I’m using oat milk instead of almond on the blog.
This swap was driven at first by environmental reasons (which I talked about in this article), but after giving a try in a latte I was hooked.
Not only is oat milk creamier than almond, but it has a nuttier taste that I really enjoy.
Ingredient-wise, it’s a lot like almond milk in that you need to really read your nutrition labels and ingredient lists to avoid any added sugars. My go-to brand is Planet Oat Original, which has 0 added sugars and 2 grams of fiber per cup.
Whether or not it’s healthier really depends on what you’re going for. Calorie-wise, almond milk wins as unsweetened almond milk has more than 50% less calories per cup.
However, if you drink original and not unsweetened almond milk, then unsweetened oat milk may be a better option for you. Yes, it’s still slightly higher in calories, but you get a subtle sweet flavor and thicker texture without the added sugars found in almond.
Just note that if you have IBS, many brands of oat milk contain inulin – a prebiotic fiber that can wreak havoc on an IBS stomach as it’s high in FODMAPS. There are plenty of brands that don’t, just make sure to double check the ingredient list.
And of course, oat milk is also super easy and cheap to make yourself!
Step 1: Measure everything out, preheat the oven, and melt butter
Start by preheating your oven to 350-degrees F and melt the butter in a microwave or over the stove. Allow the butter to cool while you prep everything else.
Dice 1 ½ peaches, and cut the remaining ½ peach into thin slices. Set aside.
Get everything else measured out.
Step 2: Mix everything together
In a large mixing bowl, combine all the dry ingredients.
In another bowl, whisk together the wet ingredients. Pour these into the dry, and then stir in the diced peaches.
Step 3: Pour and bake
Pour mixture into a 7 x 9.5 pan (see notes above on making baked oatmeal for other pan options).
Place sliced peaches on top and then bake for 45 minutes or until the top is lightly browned.
Do not over bake! Once you start smelling the baked oatmeal, it’s a sign that it’s getting close to being done. Start checking in 5 minute intervals, looking for a light browning, no sign of liquid on top, and when lightly pressed it should be soft but not liquidy.
Remove from oven, let cool for about 5 minutes and then dig in!
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