It was my birthday last week, and I knew I wanted to enjoy something different for breakfast. Since there was dessert and other unknown goodies ahead, I decided to keep it somewhat within my normal macro ranges and went with one of our favorites from Sally’s Bake Blog. Now, all of her breakfast stuff that I’ve tried is delicious, but our family especially loves her one bowl baked oatmeal recipe. It seriously tastes like her description of it— a breakfast bread pudding, and I can’t get enough of its soft, but chewy texture. The best part is, it can be adapted to fit any allergy or eating preference by using her notes! Also a bonus, it can be prepped in the time it takes you to preheat your oven and you can just reheat the leftovers throughout the week. It’s the simplest meal prep ever!
I adapted this recipe to fit what fresh summer fruit we had in our refrigerator—peaches. We got an abundance of them from a friend, and I knew this was a great way to use them up! They go perfectly well with the cinnamon spiced oatmeal base, and our kids absolutely devoured it. When my husband and I eat our baked oatmeal, we love to top it with a serving of Greek Yogurt. This serves two purposes: it adds the creaminess to oats, and it gives a really good boost of protein. For a serving of the baked oatmeal and a serving of the Greek Yogurt, the macros are 8F/42C/22P or 318 calories. Which isn’t all that far off from what I normally eat.
Peaches and Cream Baked Oatmeal
- 420 ml Almond Milk
- 141 g unsweetened applesauce
- 100 g brown sugar
- 60 g butter, melted and slightly cooled
- 240 g Old Fashioned Oats
- 1 tsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp salt
- 400 g sliced and peeled peaches (about 4 peaches. Feel free to adjust! This is a lot of peaches but I had them and wanted to use them! )
- Greek Yogurt, for serving
- Sugar Free Maple Syrup, for serving
- Follow the link below to find the recipe instructions.