When September rolls round, my mornings hardly ever go away time for constructing a complete breakfast from scratch. Apart from the weekends, I prefer to maintain my breakfast routine easy and fast. And if I plan forward sufficient to whip up a baked oatmeal recipe on a Sunday night time? It’s gonna be week.
There are many well being advantages to consuming oatmeal as the primary meal of the day, however that’s not the one motive it’s one in every of my most-cooked dishes. I consider oatmeal as a clean canvas—a hearty base that may be enhanced in taste by an limitless quantity of toppings. Pair it with peanut butter for sweetness and protein or add fruit for a lift of vitamins.
In the event you’re craving fall (aren’t all of us) however nonetheless wish to reap the benefits of the seasonal late summer time fruits, this peach and pecan baked oatmeal recipe is right here to fulfill. And for the skeptics, belief: this recipe is proof that your morning meal doesn’t should be boring.
What’s baked oatmeal?
I like to consider baked oatmeal as a cousin of conventional oatmeal. Its core elements are related, however the baking strategies and meeting are barely totally different. Baked oatmeal sometimes consists of rolled oats, milk, eggs, and a sweetener (mashed banana, maple syrup, honey, and so on.). The combination of that base—and any add-ins you want—is baked in something from a muffin pan to a forged iron skillet to create a gooey and hearty breakfast.
The very best a part of a baked oatmeal recipe? It may be saved and simply reheated all through the week. I discover these recipes good for early mornings once I’m not essentially feigning for an enormous meal however nonetheless want substance.
Key Components
- Rolled oats. I are inclined to lean towards natural grain merchandise, however any rolled oats will do for this recipe. Notice: Metal-cut oats won’t work for this recipe because of their totally different texture.
- Eggs. BIG binding ingredient right here—eggs are a good way to maintain the oatmeal moist and maintain every thing collectively.
- Cinnamon. Cinnamon and oatmeal are peas in a pod. It offers the peach and pecan a little bit of spice that’ll get you excited for fall.
- Almond milk. I’ve been consuming various milk for so long as I can bear in mind, so almond milk was a pure alternative for this recipe. Complete, soy, or oat milk will also be substituted with the identical impact.
- Maple syrup. For a little bit of an enhanced fall taste, I selected maple syrup as the first sweetener for this baked oatmeal recipe.
- Mashed banana. Whereas I like the delicate sweetness banana provides to this oatmeal, it additionally helps bind all the elements collectively and retains the oatmeal from getting dry.
- Contemporary or frozen sliced peaches. Frozen peaches can be utilized in a pinch, however nothing compares to contemporary peaches after they’re in season.
- Chopped pecans. Generally oatmeal wants added crunch, and chopped pecans do exactly the trick.
Suggestions for Meal Prep + Storage
Whereas it’s gorgeous to prepare dinner this baked oatmeal recipe in a forged iron skillet (I’m a bit obsessive about mine), the wonderful thing about a one-bowl recipe like that is that it may be cooked in any baking dish you want. The batter may be transferred right into a muffin pan for a simple grab-and-go breakfast or baked in a cake pan if that’s what you might have available. This baked oatmeal may be refrigerated for 4-6 days and frozen for 2-3 months.
Description
With crunch, spice, and simply sufficient sweetness, this baked oatmeal recipe is one you’ll wish to get up to when the temperature begins to drop.
- 3 cups old style rolled oats
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 3/4 cup almond milk
- 1/2 cup maple syrup
- 2 giant eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce or mashed banana
- 1/2 tablespoon brown sugar
- 5 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans
- 1 cup contemporary or frozen sliced peaches
- Optionally available: Vanilla Greek yogurt
- Optionally available: Honey
- Preheat oven to 350 F. Grease a 9×9 inch baking pan or soften 1 tablespoon of butter in a 9-inch cast-iron skillet.*
- Soften the remaining 4 tablespoons of butter within the microwave and put aside to chill.
- Pit and slice peaches into ½-inch thick slices. Set some apart to high your oatmeal.
- Whisk all the elements collectively in a single giant bowl apart from peaches and walnuts.
- Place your peaches and pecans within the skillet and sprinkle with cinnamon. Pour the oat combination over the fruit and nuts. High the oatmeal with the reserved peaches for garnish and sprinkle with brown sugar.
- Bake for 30-35 minutes or till your heart is sort of set. (A comfortable, gooey center part is good.) Cool for five minutes earlier than serving.
- Serve in a bowl with vanilla Greek yogurt and honey if desired. Coated leftovers final for round every week within the fridge.
Notes
*In case your recipe has leftover oatmeal batter, be at liberty so as to add batter to muffin tins to bake.Â
