Sweet Peach Baked Oatmeal Recipe
Introduction
Peach Baked Oatmeal is a warm, comforting breakfast that’s perfect for any season. Combining juicy peaches with hearty oats and a touch of cinnamon, it offers a delicious and nutritious start to your day.
Ingredients
- 1 1/2 cups rolled oats
- 2 cups fresh or canned peaches, sliced
- 2 cups milk
- 2 large eggs
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
- Step 2: In a large bowl, combine the oats, sliced peaches, milk, eggs, and cinnamon. Mix well until all ingredients are fully incorporated.
- Step 3: Pour the mixture into the prepared baking dish and spread evenly.
- Step 4: Bake in the preheated oven for about 35-40 minutes, or until the oatmeal is set and the top is lightly golden.
- Step 5: Remove from the oven and let it cool slightly before serving. Enjoy warm.
Tips & Variations
- For extra sweetness, add a tablespoon of honey or maple syrup to the batter before baking.
- Try using different fruits like blueberries or apples if peaches are out of season.
- Sprinkle chopped nuts or seeds on top before baking for added texture and flavor.
Storage
Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30-60 seconds or until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches for this recipe?
Yes, frozen peaches work well. Just thaw and drain any excess liquid before mixing with the other ingredients to prevent sogginess.
Is it possible to make this recipe dairy-free?
Absolutely. Substitute the milk with any plant-based alternative like almond, oat, or soy milk to make it dairy-free.
PrintSweet Peach Baked Oatmeal Recipe
This Peach Baked Oatmeal is a warm, comforting breakfast dish that combines hearty oats with juicy, fresh peaches and a hint of cinnamon. Perfectly baked to create a golden crust with a soft and creamy center, it’s an easy, nutritious way to start your day or enjoy as a wholesome snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 cups milk (whole or your preference)
- 2 large eggs
Fruit
- 2 cups fresh peaches, sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the ideal temperature for baking.
- Combine Dry Ingredients: In a large mixing bowl, mix the rolled oats and ground cinnamon thoroughly to evenly distribute the spice.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs and milk until fully combined and smooth.
- Combine All Ingredients: Pour the wet mixture into the dry oat mixture and stir well. Gently fold in the sliced peaches, making sure they are evenly distributed throughout the oat batter.
- Transfer to Baking Dish: Pour the combined oat and peach mixture into a lightly greased 8×8 inch (20×20 cm) baking dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for approximately 35-40 minutes, or until the top is set and golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the baked oatmeal to cool for about 5 minutes before serving warm. It can be enjoyed on its own or with a splash of milk or a dollop of yogurt.
Notes
- Use ripe, in-season peaches for the best flavor and sweetness.
- This recipe can be customized by adding nuts, raisins, or a drizzle of honey or maple syrup for extra sweetness.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave.
- For a dairy-free version, substitute milk with almond, soy, or oat milk.
- Ensure the oats you use are rolled oats, not instant or steel-cut, for the best texture.
Keywords: peach baked oatmeal, baked oatmeal recipe, healthy breakfast oatmeal, cinnamon oatmeal, peach breakfast bake
