When September rolls round, my mornings not often go away time for constructing a whole breakfast from scratch. Other than the weekends, I wish to hold my breakfast routine easy and fast. And if I plan forward sufficient to whip up a baked oatmeal recipe on a Sunday night time? It’s gonna be a superb week.
There are many well being advantages to consuming oatmeal as the primary meal of the day, however that’s not the one motive it’s certainly one of my most-cooked dishes. I consider oatmeal as a clean canvas—a hearty base that may be enhanced in taste by an limitless quantity of toppings. Pair it with peanut butter for sweetness and protein or add fruit for a lift of vitamins.
If you happen to’re craving fall (aren’t all of us) however nonetheless need to benefit from the seasonal late summer time fruits, this peach and pecan baked oatmeal recipe is right here to fulfill. And for the skeptics, belief: this recipe is proof that your morning meal doesn’t should be boring.
What’s baked oatmeal?
I like to consider baked oatmeal as a cousin of conventional oatmeal. Its core components are related, however the baking strategies and meeting are barely completely different. Baked oatmeal usually consists of rolled oats, milk, eggs, and a sweetener (mashed banana, maple syrup, honey, and so forth.). The combination of that base—and any add-ins you need—is baked in something from a muffin pan to a forged iron skillet to create a gooey and hearty breakfast.
The most effective a part of a baked oatmeal recipe? It may be saved and simply reheated all through the week. I discover these recipes good for early mornings after I’m not essentially feigning for an enormous meal however nonetheless want substance.
Key Elements
- Rolled oats. I are inclined to lean towards natural grain merchandise, however any rolled oats will do for this recipe. Word: Metal-cut oats is not going to work for this recipe attributable to their completely different texture.
- Eggs. BIG binding ingredient right here—eggs are an effective way to maintain the oatmeal moist and maintain the whole lot collectively.
- Cinnamon. Cinnamon and oatmeal are peas in a pod. It offers the peach and pecan a little bit of spice that’ll get you excited for fall.
- Almond milk. I’ve been ingesting various milk for so long as I can keep in mind, so almond milk was a pure selection for this recipe. Complete, soy, or oat milk may also be substituted with the identical impact.
- Maple syrup. For a little bit of an enhanced fall taste, I selected maple syrup as the first sweetener for this baked oatmeal recipe.
- Mashed banana. Whereas I like the refined sweetness banana provides to this oatmeal, it additionally helps bind all the components collectively and retains the oatmeal from getting dry.
- Contemporary or frozen sliced peaches. Frozen peaches can be utilized in a pinch, however nothing compares to recent peaches once they’re in season.
- Chopped pecans. Generally oatmeal wants added crunch, and chopped pecans do exactly the trick.
Suggestions for Meal Prep + Storage
Whereas it’s gorgeous to cook dinner this baked oatmeal recipe in a forged iron skillet (I’m a bit obsessive about mine), the wonderful thing about a one-bowl recipe like that is that it may be cooked in any baking dish you need. The batter may be transferred right into a muffin pan for a simple grab-and-go breakfast or baked in a cake pan if that’s what you may have available. This baked oatmeal may be refrigerated for 4-6 days and frozen for 2-3 months.
Description
With crunch, spice, and simply sufficient sweetness, this baked oatmeal recipe is one you’ll need to get up to when the temperature begins to drop.
- 3 cups old style rolled oats
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 3/4 cup almond milk
- 1/2 cup maple syrup
- 2 massive eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce or mashed banana
- 1/2 tablespoon brown sugar
- 5 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans
- 1 cup recent or frozen sliced peaches
- Non-compulsory: Vanilla Greek yogurt
- Non-compulsory: Honey
- Preheat oven to 350 F. Grease a 9×9 inch baking pan or soften 1 tablespoon of butter in a 9-inch cast-iron skillet.*
- Soften the remaining 4 tablespoons of butter within the microwave and put aside to chill.
- Pit and slice peaches into ½-inch thick slices. Set some apart to prime your oatmeal.
- Whisk all the components collectively in a single massive bowl except for peaches and walnuts.
- Place your peaches and pecans within the skillet and sprinkle with cinnamon. Pour the oat combination over the fruit and nuts. High the oatmeal with the reserved peaches for garnish and sprinkle with brown sugar.
- Bake for 30-35 minutes or till your middle is sort of set. (A tender, gooey center part is good.) Cool for five minutes earlier than serving.
- Serve in a bowl with vanilla Greek yogurt and honey if desired. Lined leftovers final for round per week within the fridge.
Notes
*In case your recipe has leftover oatmeal batter, be happy so as to add batter to muffin tins to bake.
