Peach Baked Oatmeal

This Peach Baked Oatmeal is so warm, sweet, and comforting it’s like eating a slice of Peach Melba pie, but without the enormous amounts of butter and fat and for breakfast. The peaches add natural sweetness and baking the oatmeal gives it a cakey consistency instead of the typical creamy, smooth one of oatmeal. This is one of my mom’s absolute favorite breakfasts and I’m sure it’ll be one of yours as well once you try it. It’s also perfect as a light dessert and uses the fresh summer peaches that will be in this upcoming season. It’s delicious and provides great nutrition at the same time. Hope you love it as much and me and my family do!

Happy and healthy eating,

Bri

 

Serving:

• 4 ramekins

Ingredients:

• 2 peaches, diced
• 1 cup of rolled oats
• 1 cup almond milk
• 1 egg
• ¼ cup slivered almonds
• ¼ cup dried cranberries
• ¼ cup honey or agave nectar
• 1tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

Instructions:

• Preheat oven to 425 F degrees on the convection bake setting. Spray 4 ramekins with nonstick cooking spray.
• In a medium sized bowl combine rolled oats, baking powder, salt, slivered almonds, and dried cranberries. In a smaller bowl combine almond milk, egg, and vanilla.
• Pour the wet ingredients into the dry and mix until just combined. Next fold in the diced peaches.
• Equally divide batter amongst the 4 ramekins and bake in over for 20 minutes or until golden brown on top. If you don’t have a convection setting on your oven it will take longer to bake around 30-40 minutes.

Nutrition:

• Calories: 272
• Fat (g): 6.8
• Saturated Fat (g): .9
• Carbs (g): 50.3
• Fiber (g): 5
• Sugars (g): 32.6
• Protein (g): 6.7

Pear and Walnut Baked Oatmeal

 

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This oatmeal is warm, comforting, and just perfect for those rainy, chilly days. This is one of my go-to breakfasts to feed a crowd or to make ahead. It keeps well for a few days if stored covered with foil in the fridge and is so easy to reheat and comes out perfect the next day. This oatmeal is like eating dessert for breakfast because it has just the right amount of sweetness and burst of freshness from the pears and a nice crunch from the walnuts. It’s  a personal favorite of mine and my mother’s and we eat it all the time. It’s truly delicious and that’s coming from my picky mother who has a big sweet tooth. It comes out best with very ripe pears and I promise it won’t disappoint!

Happy and healthy eating,

Bri

 

 

Serving:

• 4

Ingredients:

• 1 cup rolled oats
• 2 medium sized pears, peeled and cubed
• ½ cup walnuts, chopped
• 1 cup almond milk
• ½ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp salt
• ½ tsp baking powder
• 1 tsp vanilla extract
• 1 large egg
• ¼ cup of honey

Instructions:

• Preheat oven to 425 degrees F on convection bake and spray a medium sized circular baking dish with nonstick cooking spray.
• Add all dry ingredients including rolled oats, cinnamon, ginger, salt, and baking powder to a large bowl and whisk together. Then in a separate smaller bowl whisk together wet ingredients including almond milk, egg, and honey.
• Add the wet to the dry and whisk together. Once combined add in diced pear and walnut, mixing until well incorporated.
• Add the oat and pear mixture into the baking dish, or four individual ramekins and bake for about 15-20 minutes. If your oven doesn’t have a convection setting it may take about 30 minutes. The baked oatmeal is done when it is set in the middle and slightly golden on top.
• Once baked let cool for 5 minutes, scoop into bowls or eat straight from the ramekin, and enjoy!
• To eat next day: Pour a little bit of milk in ramekin, mix baked oatmeal together and put in microwave for 1-2 minutes. If not in ramekin, scoop desired amount into microwave safe bowl, add milk, mix, and put in microwave.

Nutrition:

• Calories: 317
• Fat (g): 12.5
• Saturated Fat (g): 1.4
• Carbs (g): 49.1
• Fiber (g): 6.3
• Sugars (g): 29
• Protein (g): 6.7