BANANA PEACH BAKED OATMEAL

VegETARIAN | GF | DF | CANE SUGAR FREE

SIMPLY SWEETENED
BANANA PEACH BAKED OATMEAL

Summer peach season is here and I’m trying to hold onto it for as long as possible! Who’s with me?!

This summertime-inspired banana peach baked oatmeal is warm & fluffy with a little bit of an oat crunch on top…YUM! As it is, I’m a huge fan of having oats for breakfast; they’re nutritious, filling and give you that warm, cozy feeling inside that leaves you feeling ready to start your day! This baked oatmeal is no different except you can prep a big batch ahead of time and have a slice for breakfast (or dessert!) every day of the week!

The best part of this recipe? The wholesome ingredients used! This baked oatmeal is simply sweetened by the fresh banana, peach slices and a blend of pure maple syrup and honey! Want this recipe to be vegan? Simply replace the honey with more of the pure maple syrup and use a flax egg instead of a traditional egg!

THE RECIPE

Yields 12 servings

prep time: 20 minutes // refrigeration TIME: 30 MINUTES

bake time: 40 minutes // TOTAL TIME: 1 hour 30 minutes

ingredients:

3 Cups Gluten Free Quick Rolled Oats
1 3/4 Cups Oat Milk
1 Cup Unsweetened Applesauce
1 Large Egg
1/3 Cup Pure Honey
2 Tablespoons Coconut Oil, melted
2 Tablespoons Pure Maple Syrup
2 teaspoons Vanilla Extract
2 teaspoons Cinnamon
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1/2 teaspoon Nutmeg
2 Cups Peaches, peeled and sliced
2 Medium Bananas, sliced

method:

Preheat the oven to 350F/180C degrees and grease a 9″x13″ glass or ceramic baking dish with coconut oil or alternative non-stick spray.
In a large bowl, combine the oats, oat milk, applesauce, egg, honey, coconut oil, maple syrup, vanilla extract, cinnamon, baking powder, sea salt and nutmeg. Mix thoroughly until all ingredients are fully incorporated.
Next, fold in 1 1/2 cups of fresh peach slices (the remaining 1/2 cup will be used for the top) and the slices from 1 banana.
Pour the oatmeal mixture into the baking dish.
Arrange the remaining 1/2 cup of peach slices and the last banana, cut into slices, on top of the oatmeal.
Cover the dish loosely with a tea towel and place in the refrigerator for 30 minutes.
Remove from the fridge and place into the oven to bake for 35-40 minutes or until the top is golden. Feel free to bake for an extra 5-10 minutes if you’d like the top to get a bit crunchier!

recipe notes:

Store in the refrigerator for up to 7 days!
PRO TIP: Warm your baked oatmeal up and place a dollop of greek yogurt, coconut whip or dairy-free ice cream on top for a delicious, peach cobbler-like, dessert!