Description
This Peach Berry Baked Oatmeal is a delightful and nutritious breakfast option combining hearty oats with sweet peaches and fresh blueberries. Baked to golden perfection, it offers a comforting texture with a naturally sweet and fruity flavor, perfect for a warm morning treat or make-ahead meal.
Ingredients
Scale
Dry Ingredients
- 2 cups quick-cooking oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- â…“ cup brown sugar
Wet Ingredients
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 ½ cups milk (almond or whole milk)
- 1 tsp vanilla extract (optional)
Fruits
- 1 cup blueberries (fresh or defrosted if frozen)
- 2 peaches, cut into chunks (fresh, defrosted if frozen, or canned)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the quick-cooking oats, baking powder, ground cinnamon, salt, and brown sugar. Stir to evenly distribute all the dry components.
- Add Wet Ingredients: Add the eggs, melted unsalted butter, and milk to the dry mix. Include vanilla extract if using. Whisk the mixture well until fully combined and smooth.
- Fold in Blueberries: Gently fold in the blueberries to evenly incorporate them without crushing, preserving their shape and juiciness.
- Assemble & Bake: Pour the oatmeal batter into the prepared baking dish and spread it out evenly. Sprinkle the peach chunks over the top for a delicious fruity topping.
- Bake: Place the dish in the oven and bake for 35-40 minutes until the center is set and the edges turn a lovely golden brown color, indicating it is cooked through.
- Serve: Allow the baked oatmeal to cool slightly before serving. Serve warm, optionally with a splash of milk or your favorite topping.
Notes
- You can substitute almond milk with any milk of your choice, such as whole, skim, or oat milk.
- Frozen fruits should be defrosted and drained to avoid excess moisture in the oatmeal.
- This recipe can be made ahead and reheated for quick breakfasts throughout the week.
- For a vegan version, replace eggs with flax eggs and use plant-based butter and milk alternatives.
- Adjust sweetness by varying the amount of brown sugar or using natural sweeteners like honey or maple syrup.
