Last Sunday I made blueberry peach baked oatmeal for breakfast. My mom had made it for New Years Day brunch and sent me the recipe because I liked it so much.
She said The recipe was from Taste of Home. I searched and it appears to be a mash up of two baked oatmeal recipes on their site. I used non-dairy versions and flax “eggs” and this is what I ended up with:
Blueberry Peach Baked Oatmeal
Inspired by Taste of Home
3 cups old fashioned rolled oats
1 cup packed brown sugar
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 tbsp ground flax mixed with 6 tbsp water
1 cup soy milk
1/2 cup Earth Balance, melted
1 cup chopped peaches (I used frozen)
2/3 cup blueberries (I used frozen)
Mix dry ingredients together in a large bowl. Mix wet ingredients together in a smaller bowl. Add wet to dry and combine. Stir in fruit.
Spread into an 8×8 dish. Bake uncovered at 350 degrees F for 35-40 minutes or until a knife in the center comes out clean.
I’ve made baked oatmeal before so this was nothing new to me. But I liked this version a lot. It was a little more crumbly than another blueberry baked oatmeal recipe I’ve made and I liked it that way. The addition of the peaches was nice in the winter. I think adding toasted walnuts or almonds would also be delicious. I actually meant to do that but then completely forgot.
We have been having unreal weather this week. Yesterday was in the 60s and the same is forecasted for today. I’m planning a lunchtime run outside and really looking forward to it!