Description
This Peach Berry Baked Oatmeal is a wholesome and comforting breakfast dish that combines quick-cooking oats with juicy peaches and fresh blueberries. Baked until golden and tender, it makes for a deliciously warm start to the day, perfect for meal prepping or enjoying fresh out of the oven.
Ingredients
Scale
Dry Ingredients
- 2 cups quick-cooking oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- â…“ cup brown sugar
Wet Ingredients
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 ½ cups milk (almond or whole milk)
- 1 tsp vanilla extract (optional)
Fruits
- 1 cup blueberries (fresh or defrosted if frozen)
- 2 peaches, cut into chunks (fresh, defrosted if frozen, or canned)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and prepare it for the oatmeal mixture.
- Mix Dry Ingredients: In a large bowl, combine the quick-cooking oats, baking powder, ground cinnamon, salt, and brown sugar. Stir well to distribute all dry ingredients evenly.
- Add Wet Ingredients: Stir in the eggs, melted unsalted butter, milk (almond or whole), and vanilla extract if using. Whisk the mixture until everything is well combined and smooth.
- Fold in Blueberries: Gently fold the blueberries into the batter to avoid breaking them, ensuring they are evenly dispersed throughout the mixture.
- Assemble & Bake: Pour the batter into the greased baking dish, spreading it evenly. Arrange the peach chunks on top for a fresh, fruity topping.
- Bake: Bake the oatmeal in the preheated oven for 35-40 minutes, or until the center is set and the edges turn golden brown, indicating it is fully cooked.
- Serve: Allow the baked oatmeal to cool slightly before serving. Enjoy warm, optionally with a splash of milk for extra creaminess.
Notes
- Use fresh or frozen fruits as available; frozen should be defrosted and drained to prevent excess moisture.
- Substitute almond milk with any preferred milk alternative or whole milk.
- For a vegan version, replace eggs with flax eggs and use plant-based butter.
- Check oven baking time around 35 minutes to avoid overbaking; it should be golden and set inside.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
