Peach Baked Oatmeal
 
Prep time
Cook time
Total time
 
Juicy, ripe peaches and whole grain oats in perfect little muffin portions that are super convenient to meal-prep for breakfast!
Author:
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
Recipe by Audra's Appetite at https://audrasappetite.com/peach-baked-oatmeal/