I almost jumped for joy this weekend when I saw the first of this season's peaches at the farmer's market. Serious excitement. I love peaches and couldn't wait to get my hands on some juicy, sweet peaches to bring home. Although I love peaches on their own, I seriously love them in baked good like today's simple and peach baked oatmeal. The recipe itself is simple and I am not sure how it ends up tasting so good. It's a perfect weekend breakfast and keeps well in the fridge if you want to make extra for leftovers.
Baked Peach and Pecan Oatmeal
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- 1.33 cups oats
- 2 tbsp. flaxseeds
- 2 tbsp. chopped pecans
- 2 tbsp. brown sugar
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1.33 cups nonfat milk (or unsweetened almond milk)
- 1 U egg
- 1/2 tsp. vanilla extract
- 2 cup peaches, chopped
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Preheat the oven to 350 degrees. Spray an 8 X 8 baking dish with cooking spray or cover with parchment.
Mix together the oats, pecans, brown sugar, baking powder, cinnamon, and salt.
In another bowl, combine the milk, egg, butter, and vanilla extract.
Spread the sliced peaches on the bottom of the baking dish. Pour oat mixture over top. Pour milk mixture over top. Make sure all the oats are covered by milk, moving the dish around if needed.
Bake for 40 minutes or until golden brown and cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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