Peaches and Cream Baked Oatmeal (gluten-free and dairy-free)
Peaches and Cream Baked Oatmeal- made with fresh juicy peaches and almond milk, this baked oatmeal will keep you full and satisfied for hours. Dairy-free and gluten-free with vegan option!
I’m not sure if this an accurate conclusion, but it seems as though oatmeal has somewhat of a cult following in the blogosphere. I’m okay with this; I love oatmeal as much as the person next to me…which is currently Coco. Yes, she’s a person and I’m not referring to bacon flavored oatmeal or it might be a different story.
However, I like my sleep more than I like oatmeal. Ain’t nobody got time to boil, stir and wait in the morning!
As a kid I loved eating packets of instant oatmeal; add water, stir, microwave: BOOM! Breakfast is served. Now that I can actually comprehend what the word ‘processed’ means and the loads of sugar that usually accompanies it, I’ve opted for the next best thing: baked oatmeal.
Deciding whether or not to make peaches n’ cream or strawberries n’ cream was the hardest decision I’ve had to make in a long time but all of the gorgeous fresh peaches at the farmers market started calling my name and eventually lured me in…
Yes, baking oatmeal does result in a firmer texture compared to the traditional method but adding a splash of milk turns it into a warm bowl of creamy and comforting perfection.
You guys, I seriously loved this recipe. It was such a soothing breakfast and I now have plans to bake oatmeal with strawberries, blueberries, cherries, apples…pretty much any delicious fruit I can think of.
The best part about baking oatmeal is that you can prepare it the night before and wake up on a lazy weekend morning, throw it in the oven and relax while the tantalizing aroma wafts through your house. Or even better, for a quick breakfast during the week, you can bake it ahead of time and then reheat it in the microwave when you’re ready to roll.
Trust me, you’ll never look back at those packets after you try this!
Peaches and Cream Baked Oatmeal
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 cups rolled oats*
- 1 and 1/2 cup unsweetened vanilla almond milk
- 2 whole pasture-raised eggs (or 2 flax eggs)
- 3 tablespoons vegan butter, melted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon honey (or agave nectar)
- 1 and 1/4 cup peaches (approximately 2 large peaches), diced
Preheat the oven to 350°F and grease a 9×9” baking dish. Melt margarine in microwave for 15 to 20 seconds. Set aside to cool.
In a large bowl, whisk the eggs and almond milk. Add the oats, melted butter, salt, vanilla extract and honey. Stir ingredients until mixed well then fold-in the diced peaches. Spoon mixture into the baking dish and bake in the preheated oven for 30 to 35 minutes.
Allow to cool for several minutes then serve warm with a splash of almond milk (optional) and enjoy!
*Be sure to use certified gluten-free oats for allergies.
Adapted from Daily Dish