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
old fashioned rolled oats
vanilla bean paste
pure maple syrup
large peaches, pitted and sliced
In This Recipe
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.