Baked Peaches and Cream Oatmeal

Recently I’ve given up my normal egg breakfast routine in favor of a hot bowl of oatmeal.  Baked oatmeal is great over instant oats because you can make a large batch and eat it throughout the week.  This recipe is from Two Peas and Their Pod, and it was delicious.  I made a couple of substitutions just based on what I had in my pantry.  Enjoy!


Baked Peaches and Cream Oatmeal

1 cup rolled oats

1 cup Scottish oats

1/4 cup dark brown sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup chopped almonds

2 cups skim milk

1 large egg

1 teaspoon vanilla extract

2 peaches chopped

1/2 cup dried blueberries

Pre-heat the oven to 350 degrees.  Grease a baking dish or pie plate.

Mix together the dry ingredients in one bowl and the wet ingredients in another.

Place one of the chopped peaches on the bottom of the baking dish.  Pour the oat mixture on top.  Then add the wet ingredients.  Add the second peach on top.

Bake for 40 minutes.

If you are eating it throughout the week, keep it in the refrigerator and reheat in the microwave.