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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (251g) Recipe makes 4 servings |
||
| Calories 462 | ||
| Calories from Fat 119 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.3g | 20% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 492mg | 20% | |
| Potassium 512mg | 14% | |
| Total Carbohydrate 71.2g | 23% | |
| Dietary Fiber 7.3g | 29% | |
| Sugars 31.8g | ||
| Protein 15.8g | 31% | |
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Baked Peach Oatmeal
By: Kree
Aug 26, 2003
This is my favorite breakfast during peach season! It's sweet and comforting, and so easy because it can be made the night before and just popped in the oven in the morning. This recipe is from the Churchtown Inn in Churchtown, PA, although I modified it slightly. If you use soy milk and a dairy-free margarine, it's dairy-free!
SERVES 4 -6
Ingredients
- 1 1/2 cups soymilk (or milk)
- 1 tablespoon vanilla
- 2 eggs
- 2 1/2 cups quick oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 tablespoons margarine, softened
- 1 cup fresh peach, chopped (You could also use frozen or canned if fresh peaches aren't available)
- vanilla-flavored soymilk (or milk)
Directions
1
Whisk together soy milk, vanilla, and eggs until well combined.2
Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.3
Stir in margarine and peaches.4
Pour into 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.5
Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean.6
Let cool 10 minutes before serving.7
Serve in individual bowls with enough vanilla soy milk to moisten but not to make it mushy!
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Browse similar recipes by category
- Course > Breakfast > Granola & Porridge
- Main Ingredient > Fruit > Pitted > Peaches
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Equipment > Refrigerator
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: chungry1
On Aug 6, 2008
good! made a half recipe. needed more flavor but was otherwise delicious. made with 1 fresh peach - dont think canned would be nearly as good. also great with maple syrup. thanks!
From: Maito
On May 6, 2008
This was quite good. A 1/2 tsp of cinammon was plenty for us. Didn't need more than 25 minutes in the oven, and ate it hot straight from it (didn't let it sit). I think I would rather have the fresh peaches on top, than cooked in it. I topped this with toasted almonds, which paired very well. I liked it moistened with the milk on top too, since the overnight soak does absorb all the liquid.
From: Lightly Toasted
On Dec 4, 2003
this was fabulous! excellent flavor, so quick and easy. I overheard my DD telling her friend how much she loved it!! wooo-hoooo we impressed the teenager!
From: Strawberry Lemonade
On Dec 11, 2003
I made this with milk and canned peaches. I also had to cook this a good 10 minutes longer to get it browned on top. We were not fond of it, it was just OK. Not a keeper for me.
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