Time for another baked oatmeal recipe! Apparently whenever someone gives me home-grown fresh fruit, my reaction is to make baked oatmeal (as evidenced here) haha. Juicy, ripe peaches and whole grain oats are the base of this delicious peach baked oatmeal cups.  I love these  perfect little muffin portions that are super convenient to meal-prep for breakfast!

I’m jealous of my mother-in-law’s fruit trees. They practically have their own small orchard filled with a variety of different apple trees, pear trees, and peach trees. Honestly, I feel my husband (Chris) is a bit spoiled because he was so used to home-grown fruit growing up, he doesn’t like the taste of store-bought! He pretty much refuses to eat store-bought plums, because growing up he had a plum tree and he said they just can’t compare.

Although, I’m super excited because two years ago when my husband and I first bought our house, we planted 4 small peach sapling trees his parents gave us. And finally, two years later, we had our first peach! As in ONE LONE PEACH. ? That was the grand total of our harvest this year haha. Chris and I were pathetically excited about it though. Hopefully we will have more peaches next year!

ANYWAYS. The entire point of that little story is that my mother-in-law graciously shared some of her beautiful peach harvest with me a few weeks ago, and I immediately started brainstorming recipe ideas! I realized that for as much as I love it, I hadn’t made a baked oatmeal recipe in awhile. So peach baked oatmeal it was!

I decided to be a bit different this time and bake the oatmeal into muffin cups. These are so easy to grab and go for busy mornings! They keep well in the fridge for a few days and can be reheated in the mornings. I personally ate them with vanilla Greek yogurt or served with Halotop ice cream (my favorite flavors to serve with this peach baked oatmeal are vanilla maple, cinnamon roll, or classic vanilla!). Or sometimes whipped cream. Clearly I love the “peaches and cream” concept and loved the contrast of taste and texture with the cold yogurt or ice cream with the warm baked oatmeal!

As mentioned here, baked oatmeal is nothing like what you’d think of traditional cooked oatmeal. It has a completely different texture (much better, in my opinion!) more similar to an oatmeal muffin. Think spoon with stove-top oatmeal, versus fork with this oatmeal.

Dietary and Ingredient Options

This peach baked oatmeal is vegan (dairy-free) and gluten free as written! Of course, you can always substitute any milk you prefer, and use a regular egg instead of the flax egg. I also chose to add about ½ cup/1 serving of a vanilla plant-based protein powder which provides natural sweetness (from stevia) as well as increases the protein content (obviously). However, if you don’t have protein powder or prefer to not use it, feel free to substitute ¼-1/2 cup white or brown sugar to taste!

5.0 from 1 reviews

Peach Baked Oatmeal

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Juicy, ripe peaches and whole grain oats in perfect little muffin portions that are super convenient to meal-prep for breakfast!

Author: Audra's Appetite

Recipe type: Breakfast

Cuisine: Vegan, Dairy-free, whole-grain

Serves: 12

Ingredients

• 2 cups old-fashioned rolled oats
• 1 scoop/serving (about ½ cup, 46 grams) vanilla protein powder (I used Orgain)*
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons cinnamon
• 1 flax egg (1 tablespoon ground flax + 2.5 tablespoons water)**
• ¼ cup almond butter***
• 1 ½ cups cashew or almond milk, unsweetened (or milk of choice)****
• 1 teaspoon vanilla extract
• 1.5-2 cups diced peaches

Instructions

1. Preheat oven to 350 degrees and spray a muffin pan with non-stick cooking spray.
2. In large bowl, mix together dry ingredients: oats, protein powder, baking powder, salt, and cinnamon.
3. In a smaller bowl, stir flax egg, almond butter, milk, and vanilla extract together.
4. Add wet ingredients into dry and fold until combined. Gently stir in diced peaches.
5. Use ice cream scoop to evenly distribute batter into 12 muffins tins.
6. Bake at 350 degrees approximately 28-30 minutes, or until cooked through. Baking time will vary on your oven!
7. Store in refrigerator (or freeze).

Notes

*If not using protein powder, recommend subbing ¼-1/2 cup brown sugar to add sweetness OR additional oats
**or regular egg
***or cashew butter (I like using more mild-tasting nut butters here). Could likely substitute melted coconut oil or butter, but I have not personally tried that.
****or milk of choice

3.5.3251