Peach baked oatmeal (vegan)
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A hearty and satisfying breakfast option that can be made in advance. Freeze in portion sizes to grab and go during a busy morning!
- Prep Time: 5
- Cook Time: 20
- Total Time: 30
For the oatmeal
- 2 cups old fashioned oats (for gluten-free, be sure to use gluten-free oats)
- 1 tablespoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- pinch of sea salt
- 2 tablespoons coconut oil, melted
- 1 1/2 cups Almond Breeze almond milk
- 1 mashed banana (small-medium)
- 1 teaspoon vanilla
For the peaches
- 2 large peaches, pitted and sliced
- Juice of 1/2 lemon
- 1/4 cup brown sugar
- Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray or grease with coconut oil.
- In a large bowl, whisk the oats, cinnamon, pumpkin pie spice, salt and baking powder to combine.
- Stir in the almond milk, banana, vanilla and coconut oil.
- Pour the oat mixture into the baking dish and spread evenly.
- Prepare the peaches by tossing in a small bowl with the lemon juice and brown sugar until coated.
- Place the peaches on top of the oat mixture and drizzle any leftover brown sugar and lemon mixture on top.
- Bake for 20-25 minutes, until set and the oats are fluffy.
- Cool slightly before serving, or to room temperature before storing in the freezer in individual portions.
Notes
- Not a peach fan? You could also use 1 cup fresh blueberries, plums or strawberries.