Recipe | Blueberry Peach Baked Oatmeal
Baked oatmeal is one of my favorite breakfasts. Warm it up and it's perfect on a chilly fall day or mix it in with some yogurt for a summertime treat. Or just eat it straight out of the container. William loves to eat cold baked oatmeal as a snack, especially a recipe like this that has fruits in it.
Can we also just randomly talk about the fact that this week in September is the last of the consistent warm days. The 12th is my little brother's birthday and mine is on the 18th. Every single year, for as long as I can remember, it is summertime warm on my brother's birthday and the weekend following. By the time my birthday rolls around, six days later, the fall weather abruptly begins. Growing up I remember being jealous of my brother because he was always able to have birthday parties outside and when I would attempt that, my friends and I would end up shivering once the sun set.
You'd think I would have learned my lesson after awhile but not so much. I kept on trying for those outdoors parties.
Oh silly, young Abby.
It did work well for bonfires and s'mores, though. And s'mores always make a party, a party.
Blueberry Peach Baked Oatmeal
1 9x9" pan
⅔ cup coconut oil
½ cup brown sugar
½ cup maple syrup or honey
1 tsp vanilla
3 cups soy or almond milk
½ tsp salt
1 tsp cinnamon
2 Tbsp baking powder
4 cups rolled oats
4 peaches, peeled and cubed
1 cup blueberries, fresh or frozen
1. Preheat oven to 350°F and grease a 9” square baking pan with cooking spray.
2. In the bowl of an electric mixer fitted with the beater attachment, cream together the coconut oil, sugar, and maple syrup (or honey). Add in the eggs and vanilla and mix again. Mix in the milk.
3. Mix in the dry ingredients and mix until combined. Carefully mix in the peaches and blueberries. Pour the mixture into the prepared pan. Bake for 40-45 minutes. Halfway through baking, rotate the pan and cover with foil to prevent excess browning.
If you try out this recipe, share a photo using #littlecitykitchen