2 cups milk (I use vanilla unsweetened almond milk)
3 tbsp maple syrup
2 tsp vanilla extract
Directions
1
Preheat oven to 375 degrees Fahrenheit and grease a 9x9" pan.
2
Peel and dice the peaches small. Spread half of the peaches around the bottom of the pan.
3
Stir together the rolled oats, nuts, baking powder, cinnamon, and chia/flax seeds. Transfer half of the mixture on top of the peaches.
4
Layer on blueberries.
5
Spread remaining oat mixture on top of the blueberries.
6
Top with remaining peaches.
7
Whisk together milk, maple syrup, and vanilla. Pour on top of the layers, making sure the oats are covered. Press down with a fork or tilt the pan to evenly distribute the liquid, if needed.
8
Bake for 35-40 minutes. Remove from oven and let set for 5-10 minutes. Enjoy!
Refrigerate leftovers to enjoy cold!
Ingredients
2 large peaches or 3 medium nectarines
1 cup blueberries (fresh or frozen)
2 cups rolled oats
1/4 cup walnuts or pecans, chopped small
1 tsp baking powder
1 tsp cinnamon
2 Tbsp chia or flax seeds
2 cups milk (I use vanilla unsweetened almond milk)
3 tbsp maple syrup
2 tsp vanilla extract
Directions
1
Preheat oven to 375 degrees Fahrenheit and grease a 9x9" pan.
2
Peel and dice the peaches small. Spread half of the peaches around the bottom of the pan.
3
Stir together the rolled oats, nuts, baking powder, cinnamon, and chia/flax seeds. Transfer half of the mixture on top of the peaches.
4
Layer on blueberries.
5
Spread remaining oat mixture on top of the blueberries.
6
Top with remaining peaches.
7
Whisk together milk, maple syrup, and vanilla. Pour on top of the layers, making sure the oats are covered. Press down with a fork or tilt the pan to evenly distribute the liquid, if needed.
8
Bake for 35-40 minutes. Remove from oven and let set for 5-10 minutes. Enjoy!
