1/7 Photos of Baked Peach Oatmeal
This is my favorite breakfast during peach season! It's sweet and comforting, and so easy because it can be made the night before and just popped in the oven in the morning. This recipe is from the Churchtown Inn in Churchtown, PA, although I modified it slightly. If you use soy milk and a dairy-free margarine, it's dairy-free!
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Units: US | Metric
- 1 1/2 cups soymilk (or milk)
- 1 tablespoon vanilla
- 2 eggs
- 2 1/2 cups quick oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 tablespoons margarine, softened
- 1 cup fresh peach, chopped (You could also use frozen or canned if fresh peaches aren't available)
- vanilla-flavored soymilk (or milk)
- 1Whisk together soy milk, vanilla, and eggs until well combined.
- 2Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.
- 3Stir in margarine and peaches.
- 4Pour into 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.
- 5Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean.
- 6Let cool 10 minutes before serving.
- 7Serve in individual bowls with enough vanilla soy milk to moisten but not to make it mushy!
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Nutritional Facts for Baked Peach Oatmeal
Serving Size: 1 (164 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 459.9
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 2.7 g
- Cholesterol 93.0 mg
- Sodium 486.4 mg
- Total Carbohydrate 72.6 g
- Dietary Fiber 6.7 g
- Sugars 34.5 g
- Protein 13.2 g