Peach and Pecan Baked Oatmeal Recipe

When September rolls round, my mornings not often go away time for constructing a complete breakfast from scratch. Except for the weekends, I prefer to maintain my breakfast routine easy and fast. And if I plan forward sufficient to whip up a baked oatmeal recipe on a Sunday night? It’s gonna be a superb week.

There are many health benefits to eating oatmeal as the primary meal of the day, however that’s not the one cause it’s considered one of my most-cooked dishes. I consider oatmeal as a clean canvas—a hearty base that may be enhanced in taste by an countless quantity of toppings. Pair it with peanut butter for sweetness and protein or add fruit for a lift of vitamins.

In the event you’re craving fall (aren’t all of us) however nonetheless need to reap the benefits of the seasonal late summer fruits, this peach and pecan baked oatmeal recipe is right here to fulfill. And for the skeptics, belief: this recipe is proof that your morning meal doesn’t must be boring.

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What is baked oatmeal?

I like to think of baked oatmeal as a cousin of traditional oatmeal. Its core ingredients are similar, but the baking methods and assembly are slightly different. Baked oatmeal typically consists of rolled oats, milk, eggs, and a sweetener (mashed banana, maple syrup, honey, etc.). The mixture of that base—and any add-ins you desire—is baked in anything from a muffin pan to a cast iron skillet to create a gooey and hearty breakfast.

The best part of a baked oatmeal recipe? It can be saved and easily reheated throughout the week. I find these recipes perfect for early mornings when I’m not necessarily feigning for a huge meal but still need substance.

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Key Ingredients

• Rolled oats. I are likely to lean towards natural grain merchandise, however any rolled oats will do for this recipe. Observe: Metal-cut oats is not going to work for this recipe as a result of their completely different texture.
• Eggs. BIG binding ingredient right here—eggs are an effective way to maintain the oatmeal moist and maintain every little thing collectively.
• Cinnamon. Cinnamon and oatmeal are peas in a pod. It offers the peach and pecan a little bit of spice that’ll get you excited for fall.
• Almond milk. I’ve been consuming various milk for so long as I can bear in mind, so almond milk was a pure selection for this recipe. Entire, soy, or oat milk may also be substituted with the identical impact.
• Maple syrup. For a little bit of an enhanced fall taste, I selected maple syrup as the first sweetener for this baked oatmeal recipe.
• Mashed banana. Whereas I like the delicate sweetness banana provides to this oatmeal, it additionally helps bind the entire elements collectively and retains the oatmeal from getting dry.
• Fresh or frozen sliced peaches. Frozen peaches can be utilized in a pinch, however nothing compares to contemporary peaches after they’re in season.
• Chopped pecans. Typically oatmeal wants added crunch, and chopped pecans just do the trick.

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Tips for Meal Prep + Storage

While it’s stunning to cook this baked oatmeal recipe in a cast iron skillet (I’m a bit obsessed with mine), the great thing about a one-bowl recipe like this is that it can be cooked in any baking dish you desire. The batter can be transferred into a muffin pan for an easy grab-and-go breakfast or baked in a cake pan if that’s what you have on hand. This baked oatmeal can be refrigerated for 4-6 days and frozen for 2-3 months.

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