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
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Ingredients
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2 cups
old fashioned rolled oats
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2 teaspoons
ground cinnamon
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1 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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1/2 cup
almonds
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1 teaspoon
vanilla bean paste
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1/3 cup
pure maple syrup
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2 tablespoons
canola oil
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2 cups
almond milk
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2 cups
blueberries
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3
large peaches, pitted and sliced
Directions
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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.
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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.
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Pour oat mixture over the fruit in the pan. Spread into an even layer. Top decoratively with the reserved blueberries and peaches.
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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.
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