When I was in Maryland, we had baked oatmeal for breakfast. Now if you have been around MilesforThought for any length of time, you know how much I love oatmeal. This was one of their favorite breakfasts and they were so excited to share it with us. Problem? It had eggs and dairy and probably weighed in at well over 600 calories a square because of all the add-ins. Peaches, blueberries, strawberries, walnuts, and almonds – oh boy. Don’t get me wrong, it looked delicious and the bite I had was incredibly decadent.
So when I returned home, I wanted to make a version I could enjoy.
Baked oatmeal is a wonderful breakfast dish that is perfect for anyone on the go. The consistency is a cross between a dense breakfast cake and regular stove-top oats. It is perfect for any taste, including vegans. I have two recipes already for Banana Bread Baked Oatmeal and Apple Pie Baked Oatmeal that were staples in college. Now I introduce you a slightly more sophisticated version – Ginger Peach Baked Oatmeal.
Ginger Peach Baked Oatmeal
Adapted from She Likes Food (photo credit)
- 2 cups rolled oats
- 1¼ teaspoons cinnamon
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 cups sliced peaches, about 2 peaches
- 2 cups almond milk
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 2 teaspoons grated, fresh ginger
- 1/4 cup chopped walnuts
- Pre-heat the oven to 375 degrees and grease an 8×8 baking pan.
- In a large bowl, mix together the oats, cinnamon, baking powder, and salt.
- In a separate small bowl, mix together the sliced peaches, milk, maple syrup, vanilla, ginger, and walnuts.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Pour the mixture into the pan and press down on the mixture lightly with a spoon. Place in the oven and bake for about 35 minutes, or until cooked though. Let cool for 10 minutes before serving or refrigerate for the morning. Makes 4 large portions.
Nutrition: 297 calories, 9g fat, 8g protein, 6g fiber, 49g carbs