Baked Peach Oatmeal Recipes

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BAKED BLUEBERRY & PEACH OATMEAL

"This oatmeal bake is a staple in our home. It's very easy to prepare the night before, just keep the dry and wet ingredients separate until ready to bake. I've tried a variety of fruits, but the blueberry and peach is our favorite." -Rosemarie Weleski, Natrona Heights, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 13



Baked Blueberry & Peach Oatmeal image

Steps:

  • Preheat oven to 350°. In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, until top is lightly browned and a thermometer reads 160°, 35-40 minutes. Serve with additional milk if desired.

Nutrition Facts : Calories 277 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 263mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large egg whites
1 large egg
1-1/4 cups fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 can (15 ounces) sliced peaches in juice, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts
Additional fat-free milk, optional

BAKED PEACH OATMEAL

This is my favorite breakfast during peach season! It's sweet and comforting, and so easy because it can be made the night before and just popped in the oven in the morning. This recipe is from the Churchtown Inn in Churchtown, PA, although I modified it slightly. If you use soy milk and a dairy-free margarine, it's dairy-free!

Provided by Kree6528

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11



Baked Peach Oatmeal image

Steps:

  • Whisk together soy milk, vanilla, and eggs until well combined.
  • Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.
  • Stir in margarine and peaches.
  • Pour into 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.
  • Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean.
  • Let cool 10 minutes before serving.
  • Serve in individual bowls with enough vanilla soy milk to moisten but not to make it mushy!

Nutrition Facts : Calories 460, Fat 13.1, SaturatedFat 2.7, Cholesterol 93, Sodium 486.5, Carbohydrate 72.6, Fiber 6.8, Sugar 34.6, Protein 13.3

1 1/2 cups soymilk (or milk)
1 tablespoon vanilla
2 eggs
2 1/2 cups quick oats
1/2 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 tablespoons margarine, softened
1 cup fresh peach, chopped (You could also use frozen or canned if fresh peaches aren't available)
vanilla-flavored soymilk (or milk)

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