Peaches and cinnamon pair perfectly in this recipe for Baked Peach Oatmeal. Eaten on its own or topped with whipped cream, it's a hit.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Breakfast
Cuisine: American
Servings: 12muffins or (1) 8x8 or 7x10 pan
Calories: 176kcal
Ingredients
3cupsold fashioned oats
⅓cuplight brown sugar
2teaspoonsbaking powder
1teaspoonkosher salt
½teaspooncinnamon
¼cupbuttermelted
3eggs
1¼cupsmilk
2peachessliced thinly and diced, about 2 cups
Instructions
Preheat the oven to 350°F degrees. Thoroughly grease the muffin cups or pan with butter. Combine the dry ingredients in a mixing bowl and drizzle with the warm butter, stir to combine.
Add the eggs, stir and then add the milk. Stir to combine everything and then stir in about ⅔ of the peaches, reserving a few peaches for the top of the oatmeal.
Scoop the mixture into the muffin cups or pour it into the pan. Bake the muffin cups for about 20-25 minutes, until an inserted knife comes out with only moist oatmeal crumbs. (An 8x8 pan of oatmeal will take about 35 minutes.) Serve warm.
Notes
FREEZER MEAL: Let the oatmeal cool completely and then store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.