Almond Peach Baked Oatmeal

 
 This oatmeal is perfect for winter time when you are craving fresh fruit but not a lot is available. Instead this dish makes use of frozen fruit, and bakes up to be a filling, creamy oatmeal studded with toasted almonds and coconut. Perfect for an easy weekend breakfast and can always be doubled to serve a crowd.  Photo by Addy Cummings

This oatmeal is perfect for winter time when you are craving fresh fruit but not a lot is available. Instead this dish makes use of frozen fruit, and bakes up to be a filling, creamy oatmeal studded with toasted almonds and coconut. Perfect for an easy weekend breakfast and can always be doubled to serve a crowd.  Photo by Addy Cummings

 

Adapted from The Faux Martha

| Yield: 4-6 servings | Time: 30 minutes |

 

 
 

Preparation

Heat oven to 375F. In a large bowl combine the oats, brown sugar, baking powder and salt. In a separate medium sized bowl, whisk together the butter, almond milk, applesauce, egg and extract. Add this wet mixture into the oat mixture and stir to combine.

Pour the oatmeal into a 9x13 inch glass pan and bake for about 20-25 minutes or until set. In the last 5 minutes of baking top with almond and coconut flakes. Serve baked oatmeal warm with a drizzle of maple syrup.

 

Ingredients

2 tablespoons unsalted butter, melted and cooled

2 cups rolled oats

½ cup brown sugar

1 teaspoon baking powder

¼ teaspoon salt

1 ½ cup almond milk

1 egg

½ teaspoon almond extract

2 cups frozen peach slices, defrosted

½ cup sliced almonds

¼ cup coconut flakes

 
 

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