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Author Notes: Oatmeal is probably my favorite breakfast, but sometimes I get tired of it. Baking it changes it up entirely. Fruit on the bottom gives it a dessert vibe, while still being super healthy. The oatmeal is creamy and perfectly cooked. —Laura Dembowski
- 2 cups old fashioned rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup almonds
- 1 teaspoon vanilla bean paste
- 1/3 cup pure maple syrup
- 2 tablespoons canola oil
- 2 cups almond milk
- 2 cups blueberries
- 3 large peaches, pitted and sliced
- Preheat oven to 350 degrees F. Place most of the blueberries and peaches in the bottom of an 8 inch square baking dish. Reserve a few of each for the top.
- In a large bowl, stir together the oats, cinnamon, and baking powder. Add vanilla bean paste, maple syrup, almond milk, and oil. Stir to combine. Stir in the almonds.
- Pour oat mixture over the fruit in the pan. Spread into an even layer. Top decoratively with the reserved blueberries and peaches.
- Bake for 30-40 minutes until the fruit is bubbling and the liquid has been absorbed. Serve immediately. Oatmeal may also be stored in an airtight container in the refrigerator for up to 4 days. Serve cold or reheat in the microwave in 30 second increments until warm.
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe for Now and Later