Peaches and Cream Oatmeal Recipe
If you like peaches and cream oatmeal, you should try this baked version! It's a heart-healthy and naturally gluten free breakfast!
Ingredients
- ¾ cup steel cut oats, naturally gluten-free
- 2 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon fine sea salt or table salt
- 1 cup whipping cream or half & half
- 1 cup milk
- ⅓ cup maple syrup
- 1 egg
- 3 tablespoon unsalted butter, melted and cooled
- 2 teaspoon vanilla extract
- 1 cup diced fresh peaches, peeled
Instructions
- In a large bowl, whisk together the steel cut oats, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a medium bowl, whisk together the cream, milk, maple syrup, egg, melted butter and vanilla.
- Pour the cream mixture over the oat mixture and stir with a spatula to combine. Let sit for 15 minutes or cover bowl and place in refrigerator until ready to use (even overnight).
- When ready to bake, preheat oven to 350° and lightly spray an 8"x8" baking pan with cooking spray. Cover the bottom of the pan with the diced peaches.
- After stirring oat/cream mixture again, pour into baking pan over the peaches.
- Bake at 350° for 65-70 minutes, or until top has browned and oat mixture has set (i.e. nothing "jiggles" when you move the pan!)
- Allow to cool for a few minutes before serving. Store leftover covered at room temperature or in refrigerator. Tastes great up to 2 days after baking too!
Notes
Dairy-free substitution: Replace the whipping cream and milk with 2 cups total of your preferred dairy-free milk. Replace the melted butter with melted coconut oil.
Nutrition
Serving: 1g | Calories: 563kcal | Carbohydrates: 59g | Protein: 13g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Cholesterol: 129mg | Sodium: 341mg | Fiber: 7g | Sugar: 20g
Nutrition information is automatically calculated, so should only be used as an approximation.
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