I am having a love affair.
With oatmeal. Yeah, I'm reeealllly racey.
It's become a joke around here. My husband says hey, what are you going to have this morning for breakfast? Oh yeah, that's right, oatmeal.
What, is he jealous or something?
It's true though, I really do eat some version of oatmeal every single morning. Please do not confuse my affair with oatmeal with the instant packets of freeze dried oats...no way! I have fallen hard and fast with homemade baked oatmeal of all sorts. I promise to post more of these soon!
Peaches are perfectly ripe right now, so I thought I'd put them to good use in this baked oatmeal.
It took me less than 10 minutes to throw this together and 30 minutes later, I was sinking my spoon into this comforting, homey, but not too heavy dish.
I mean, just look at that buttery goodness in the bottom of the casserole. That right there is how you know it's going to be good.
Peach Cobbler Baked Oatmeal
2 cups old-fashioned oats
1 Tbsp ground flax seeds
1/2 tsp Kosher salt
1 tsp baking powder
1/2 tsp ground cinnamon
1 Tbsp brown sugar
1 3/4 cup milk
1 egg, slightly beaten
1 tsp pure vanilla extract
1 cup diced fresh peaches
For the topping:
1/2 cup chopped walnuts
1 Tbsp butter, melted
Dash Kosher salt
1 Tbsp brown sugar
Preheat oven to 375 degrees F.
Spray an 8x8 inch glass casserole dish with non-stick cooking spray.
In a large bowl, combine oats, flax seeds, salt, baking powder, cinnamon, and brown sugar.
In a large measuring cup, combine milk, egg, and vanilla. Pour over oat mixture and stir until combined.
Pour mixture into prepared pan. Spoon peaches on top and place in oven. Set timer for 25-30 minutes.
While oatmeal bakes, make the topping.
In a small bowl, stir together nuts, butter, salt, and brown sugar. Sprinkle topping over oatmeal in the last 10 minutes of baking.
Serve hot with a drizzle of cream.
The flax seed in this recipe is completely optional. I like to find uses for it any where I can...makes me feel like I'm at least attempting to be healthy.
For the milk, use any type you prefer...almond milk, whole milk, half & half, etc.
Any fresh fruit or berry would work in this recipe. I'm thinking strawberry next time, aka tomorrow.
I used walnuts because that's what I had on hand. I've also used pecans, which also work beautifully.
Let me know if you come across any other good substitutions!