Put breakfast on autopilot with this easy baked oatmeal recipe that uses seasonal fruit for sweetness and heart-healthy pecans for crunch!
I love oatmeal for breakfast but in the summer, I usually take a break from having it hot and enjoy oats with yogurt or in muesli. However, this past weekend, I got a hankering for a bowl of oatmeal that I couldn’t shake.
I hadn’t made baked oatmeal in a few years and had a jug of milk that was about to expire. I looked up recipes because I needed a refresher on how to make it. Cooking Light came to the rescue with their easy recipe.
I don’t particularly like raisins and had some extra peaches laying around so made a few adjustments to create this late summer Fresh Peach & Pecan Baked Oatmeal. It’s the perfect base. I’ll probably make it again this weekend using figs and later in the fall with apples.
[Tweet “Easy Peach + Pecan Baked Oatmeal from @marisamoore #breakfast #mealprep”]
I’ve been eating it every morning this week. I hope you enjoy it as much as I do!
Fresh Peach Baked Oatmeal
- 2 cups old fashioned oats
- ¼ cup chopped pecans
- ¼ cup brown sugar or maple syrup
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1½ cups milk
- ½ tsp vanilla extract
- 1 tablespoon melted butter
- 1 egg
- cooking spray
- 2 ripe peaches thinly sliced
- Preheat the oven to 375 F.
- In a medium bowl, combine the first five ingredients.
- In a second bowl, whisk together the milk, melted coconut oil or butter and egg and vanilla extract.
- Add the wet ingredients to the dry. Stir to combine.
- Spray an 8×8 baking dish with cooking spray. Pour the oatmeal mixture into the prepped dish. Top with fresh peach slices. Bake 20-25 minutes or until the edges are bubbly and slightly browned.
- Serve warm. Top with additional peaches, pecans, brown sugar or maple syrup, if desired. Store leftovers covered in the refrigerator for up to 4 days.