Description
This Blueberry Peach Baked Oatmeal is the perfect easy breakfast or brunch for a big family, or for meal prep. It's gluten-free, soft with a crunchy top, and freezer-friendly!
Ingredients
Units
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- 2 cups rolled oats (use certified gluten-free if needed)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 cup melted unsalted butter
- 2 cups milk (I use cashew or almond milk)
- 1 cup diced peaches, fresh or frozen (plus 1 fresh sliced peach for garnish if desired)
- 1 cup blueberries, fresh or frozen (plus more for garnish if desired)
- A knob of butter
- 1-2 tbsp turbinado sugar (optional)
Instructions
- Preheat your oven to 375°F and prepare a 12x8-inch baking dish or similar.
- In a medium bowl, whisk together rolled oats, baking powder, and ground cinnamon. Set aside.
- In a large bowl, whisk eggs, maple syrup, vanilla extract, and sea salt.
- Whisk in melted butter. Make sure the butter isn’t too hot so it doesn’t cook the eggs.
- Add milk and whisk again.
- Add the dry ingredients to the wet ingredients and whisk or stir to combine.
- Fold in diced peaches and blueberries.
- Use a small knob of butter to grease your prepared baking dish and pour the batter into it, spreading the oats and fruit evenly.
- Garnish with your reserved fresh, sliced peach and more blueberries, and sprinkle with turbinado sugar if desired.
- Bake in the preheated oven for 45-50 minutes or until golden brown around the edges.
- Allow to cool for 5-10 minutes and slice into 6 squares.
- Serve warm on its own or with toppings. Enjoy!
Notes
Refrigerator: Store the oatmeal in an airtight container in the fridge for up to 3-4 days. If you’re stacking the slices, place a piece of parchment paper between the slices.
Freezer: Store the oatmeal portioned in a freezer-safe container or a freezer bag. Place a piece of parchment paper between your slices to prevent them from freezing together.
Reheating: Reheat the oats in a preheated oven at 300°F on a small baking sheet for 10-15 minutes. If frozen, defrost in the fridge overnight first, or reheat from frozen for 20-30 minutes.