It will officially be fall on Tuesday! You know what that means? Pumpkin everything (and gourd) season is here for the long haul. But if you’ve been to a grocery store or farmer’s market lately, you’ll notice that it’s not just the end of summer and the beginning of pumpkin season, it’s also still peach season 🙂 Put all those big juicy peaches to use with this yummy oatmeal bake!
I made a little bit of blueberry syrup to throw this thing over the top with deliciousness. Because in my mind, Peach + Blueberry = Love.
I hope everyone is enjoying their weekend! If you’re in Florida, Texas, Puerto Rico, or the USVI, we haven’t forgotten about you. Check out this link to donate to the Red Cross if you’re able to help those affected by the recent hurricanes – you can choose to donate to a specific hurricane relief effort or make a general disaster relief donation.
how to
Store and Freeze Baked Oatmeal
You can store baked oatmeal in the refrigerator or freezer, and it’s a perfect meal prep breakfast!
- Refrigerator: Once the baked oatmeal has completely cooled, cover the entire baking dish with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for 6-7 days.
- Freezer: Once the baked oatmeal has completely cooled, cut it into 6 slices and wrap each slice in foil or wax paper. You can also freeze the entire baked oatmeal (with the baking dish if it’s freezer safe)- just wrap it well, minimizing the amount of air between the baked oatmeal and the wrap, then place it in the freezer.
Re-heating and Serving Baked Oatmeal
- Hot or cold: I prefer to eat my baked oatmeal warm, so I just reheat it in the microwave for 30-60 seconds before serving. You can totally eat it cold if that’s what you prefer though! I also love to serve mine with some nice cold almond milk in a bowl with fresh berries.
- To reheat from frozen: The best way to reheat from frozen is to remove the wrapped slice from the freezer the night before you plan to eat it and place it in the refrigerator. It will mostly thaw overnight, then when you’re ready to eat it, place the unwrapped slice of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, cover it with foil and stick it in the oven for about 20 minutes at 350°F.
Ingredients and Substitutions
Here’s what you’ll need to make this Peach Blueberry Baked Oatmeal at home:
- Rolled oats – I love to see the whole oats in my baked oatmeal, but don’t worry – they’re baked to perfect tenderness! Other types of oats like quick oats or steel cut oats will behave differently, so I don’t recommend swapping this ingredient.
- Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
- Applesauce – Adds volume, sweetness, and moisture without watering the batter down. Batter that’s too runny will lead to an undercooked, gooey center.
- Eggs – These are the glue that bring the dough together and add a bit of protein too.
- Peaches – I like to peel the skin off the peaches before chopping and sticking them in the batter. It takes a little more time than leaving the skin on, but I think it’s worth the extra effort.
- Blueberries – You could totally opt for whatever berries you like, of course. Strawberries, blueberries, raspberries, and blackberries would be delicious. Fresh or frozen will work just fine!
- Protein powder – I used a plant based protein powder for this recipe, but you could also use a whey/casein blend. Just be sure to decrease the amount of almond milk by about 1/4 cup.
- Baking powder – This gives the baked oatmeal a bit of lift as it cooks, making it less dense.
- Maple syrup – For a touch of sweetness and added liquid.
- Peanut butter – Adds some much needed fat to the baked oatmeal, keeping it from being dry and crumbly. You could also just use the egg yolks or opt for another nut butter, but I like the bit of extra sweetness that comes from the peanut butter.
- Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.
Shop for This Recipe
Here are some items I used to help make this recipe a success:
Peach Blueberry Baked Oatmeal Recipe
Peach Blueberry Baked Oatmeal
Summer breakfasts just got better with this Peach Blueberry Baked Oatmeal! Blueberries & peaches are baked into a higher protein oatmeal.
Servings: servings
Ingredients
- 2 cups rolled oats, (192 grams)
- 2 scoops Optimum Nutrition Vanilla Plant Based Protein Powder, (76 grams)
- 1/2 tsp baking powder, (2 grams)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup unsweetened vanilla almond milk, (8 fl oz)
- 2/3 cup unsweetened applesauce, (163 grams)
- 1 cup peaches, skin removed and chopped, (165 grams)
- 2/3 cup blueberries, (100 grams)
- 3 tbsp pure maple syrup, (1.5 fl oz)
- 2 tbsp Skippy Natural Peanut Butter, (32 grams)
- 1 large egg
- 1 large egg white
- 1 tsp vanilla extract
- Optional: additional sliced peaches for topping
Blueberry Syrup (Optional – Not included in nutrition info)
- 1/2 cup blueberries, (75 grams)
- 2 tbsp maple syrup, (1 fl oz)
- 1 tbsp fresh squeezed lemon juice, (0.5 fl oz)
Instructions
- Pre-heat oven to 350 degrees. Grease a 8×11" baking dish with coconut oil and set aside.
- Combine all dry ingredients, then add wet ingredients and mix until just combined. Pour into prepared casserole dish and spread evenly. If desired, add peach slices on top.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- As oatmeal bakes, make blueberry syrup if desired. Add blueberries, maple syrup, and lemon juice to a small pan and bring to a boil over medium heat, then lower heat to a simmer for about 10 minutes until blueberries can be mashed easily with the back of a spoon. Set aside to cool.
- Allow to cool, then cut into 6 pieces for serving.
Tips & Tricks
Click here or scan the barcode below to log this food in My Fitness Pal.
Nutrition Information
Serving: 170grams, Calories: 282kcal (14%), Carbohydrates: 40g (13%), Protein: 16g (32%), Fat: 7g (11%), Cholesterol: 31mg (10%), Sodium: 192mg (8%), Fiber: 6g (25%), Sugar: 13g (14%)
Leave a Reply