This is just like eating peach cobbler for breakfast, only a little healthier. This peaches and cream baked oatmeal has about half the butter and sugar of a peach cobbler and uses oats instead of white flour, so it really is great for breakfast even if it tastes like dessert. And, the great thing is that it really doesn’t take that long. About ten minutes to put together and another thirty to bake – and you can be doing something else while it is baking.
I’ve been making baked oatmeal ever since I found this recipe at Emily Bites, and I have really come to love it. I think this peach version is my favorite so far. Tastes like summer. Of course, mine is not quite as healthy as the original recipe I found over at Emily Bites, but it isn’t too unhealthy, which is a good thing since I think I could eat the whole thing myself. Hope you enjoy!
- 2 cups rolled oats
- 1 1/2 cups milk
- 1 egg
- 3 Tbsps. unsalted butter, melted
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 cup fresh peaches, chopped (You could probably use canned or frozen too, but it is peach season, so use fresh if you can.)
- Preheat oven to 350 degrees.
- Lightly spray a 8" x 8" baking dish with cooking spray.
- Put all ingredients in the dish and stir until everything is moistened and evenly distributed.
- Bake for 25 to 30 minutes or until golden and set.