Peach and Berry Baked Oatmeal
Summery goodness meets balanced breakfast in this delightful recipe. It’s full of juicy peaches and berries, textured with oats and nuts, and flavored with a cozy combination of cinnamon and vanilla.
The recipe makes about 6 servings, so it’s perfect for sharing or saving leftovers. In my opinion, it’s delicious hot but even better cold, which makes for delicious snacking all day long – yum 🙂
Shout out to Feel Good Foodie for recipe inspiration and a big thanks to my sister, Lily, and my mom for making it first (and getting us all hooked on baked oatmeal). This version is absolutely splendid when sweet, ripe peaches are in season. I hope you enjoy it as much as I do!Â
This peach and berry baked oatmeal is fun to make, bursting with color, and simply radiating cheerful vibes!
Ingredients
Directions
Preheat oven to 375 degrees Fahrenheit and grease a 9x9" pan. Peel and dice the peaches small. Spread half of the peaches around the bottom of the pan. Stir together the rolled oats, nuts, baking powder, cinnamon, and chia/flax seeds. Transfer half of the mixture on top of the peaches. Layer on blueberries. Spread remaining oat mixture on top of the blueberries. Top with remaining peaches. 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. Bake for 35-40 minutes. Remove from oven and let set for 5-10 minutes. Enjoy! Refrigerate leftovers to enjoy cold!
Ingredients
Directions
Preheat oven to 375 degrees Fahrenheit and grease a 9x9" pan.
Peel and dice the peaches small. Spread half of the peaches around the bottom of the pan.
Stir together the rolled oats, nuts, baking powder, cinnamon, and chia/flax seeds. Transfer half of the mixture on top of the peaches.
Layer on blueberries.
Spread remaining oat mixture on top of the blueberries.
Top with remaining peaches.
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.
Bake for 35-40 minutes. Remove from oven and let set for 5-10 minutes. Enjoy!
Refrigerate leftovers to enjoy cold!
