
I'm a fan of waking up during the work week and enjoying a nice warm bowl of baked oatmeal. It kinda feels like a warm hug in a bowl and I like that it keeps well enough to enjoy all week.
The trouble is, I always feel like I never have the ingredients. I'm always needing old-fashioned oats when I have quick oats, or I'm always needing a fruit jam I don't have on hand, or some kinda of chia seed or flaxseed I'm never gonna have or carry in my house.
I'm here to tell ya...no more! I finally found a recipe that will work for me just about all the time. How Sweet Eat's Baked Peach and Cream Oatmeal! Score!
It calls for really basic ingredients: old-fashioned oatmeal, brown sugar, baking powder, salt, eggs, milk, peach jam, vanilla, and one peach! I'd like to think that I could use this recipe in a versatile way, substituting any kind of fruit jam and any kind of fruit. So Baked Blueberry and Cream Oatmeal? Strawberry and Cream Oatmeal? Buy some fresh jam from your farmer's market and go nuts! Why.not? It's versatile like that!
But, for now, PEACHES. Give me all the ripe, juicy, fresh peaches! They are my favorite! In fact, my absolute favorite is peaches with raspberries so I could totally see a Peach Melba version of this oatmeal where we add some fresh raspberries to the top with some swirls of raspberry jam. The sky really is the limit here.
You can eat your baked oatmeal as is without toppings, but why would you? Some people would top this with milk or heavy cream and then whipped cream, more peaches, and some toasted nuts. I'm going in with a dollop of vanilla Greek yogurt and fresh peach slices. You really can't go wrong.
Baked Peach and Cream Oatmeal
Adapted from How Sweet Eats
by Jessica Merchant
Makes 6 servings
1/4 cup butter
3 cups old-fashioned rolled oats
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup peach jam or peach butter
1 tablespoon vanilla extract
1 large peach, thinly sliced
for topping: milk, heavy cream, whipped cream, yogurt, toasted nuts
Preheat the oven to 350F. Place the butter in an 8x8 baking dish and set it in the oven until the butter just melts. Remove the pan once melted.
In a large bowl, whisk together the oats, sugar, baking powder, salt and nutmeg. In a small bowl, whisk together the milk, eggs, peach jam and vanilla extract. Add the wet ingredients to the dry ingredients, stirring until everything is combined and wet. Scrape the mixture into the buttered dish and stir until most of the butter is incorporated, but leave some pockets of butter in the corners. Smooth out the top and add the peach slices.
Bake for 30 minutes or until golden brown around the edges. Serve hot with a splash of heavy cream, whipped cream, yogurt, extra peaches, and/or toasted nuts.
Fresh From The Orchard @ IHCC!
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