Almond Peach Baked Oatmeal
This oatmeal is perfect for winter time when you are craving fresh fruit but not a lot is available. Instead this dish makes use of frozen fruit, and bakes up to be a filling, creamy oatmeal studded with toasted almonds and coconut. Perfect for an easy weekend breakfast and can always be doubled to serve a crowd. Photo by Addy Cummings
Adapted from The Faux Martha
| Yield: 4-6 servings | Time: 30 minutes |
Preparation
Heat oven to 375F. In a large bowl combine the oats, brown sugar, baking powder and salt. In a separate medium sized bowl, whisk together the butter, almond milk, applesauce, egg and extract. Add this wet mixture into the oat mixture and stir to combine.
Pour the oatmeal into a 9x13 inch glass pan and bake for about 20-25 minutes or until set. In the last 5 minutes of baking top with almond and coconut flakes. Serve baked oatmeal warm with a drizzle of maple syrup.
Ingredients
2 tablespoons unsalted butter, melted and cooled
2 cups rolled oats
½ cup brown sugar
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cup almond milk
1 egg
½ teaspoon almond extract
2 cups frozen peach slices, defrosted
½ cup sliced almonds
¼ cup coconut flakes