This Peaches ‘n Cream Baked Oatmeal is a great way to transition from summer to fall. Use up the last of your summer peaches in this warm and comforting breakfast!
Happy September! Wahoo. Does that means summer is officially coming to a close? The weather seems to be right on schedule, and it’s finally cool enough here to be pleasant. Granted, our highs are still in the 90’s, but for us… that’s pretty chilly.
This past weekend, the hubs and I did a really fun 5K– it was a superhero run!
We totally hit up Walmart the night before and found some amazing $10 shirts. Totally worth it and so fun– at least 90% of the runners were dressed up! There was a kids’ run before the 5K and they were all so adorable in their costumes. The race was fun, but something got messed up somewhere because my GPS tracked only 2.67 miles… and since I finished in 23 minutes, I know it wasn’t 3 miles. That, or my cape really helped me run FAST!
I’m still trying to hang on to summer produce, but also starting to transition to fall flavors. I definitely broke out my pumpkin spice and apple cider candles already. And I’ve already been cooking with pumpkin and baking with apples and cinnamon– recipes coming soon! But the fruit stands and farmer’s market are still open for a few more weeks, so I’m still digging the peaches and zucchini too.
This baked oatmeal is kind of a great way to head into fall. It’s cozy and comforting, but it’s full of fresh summer peaches. I’ve made this twice in the last week and a half. It’s really yummy! I drizzle a little heavy cream on top.
This isn’t totally necessary if you’re trying to keep it healthier, but I’d highly recommend it. A little goes a long way, and it really adds some amazing moisture and creaminess.
Whether you soak it or eat it au naturel, just make it ASAP. Before the peaches are gone!
- 1½ cups rolled oats
- ⅓ cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup whole milk
- 2 eggs
- 1 tsp vanilla extract
- 2 medium or 3 small peaches, diced
- Heavy cream, for serving (optional)
- Preheat over to 350 degrees. Spray an 8-inch square baking dish with nonstick spray and set aside.
- In a large bowl, stir together oats, brown sugar, baking powder, cinnamon and salt.
- In another bowl, whisk together milk, eggs and vanilla.
- Pour the wet ingredients into the dry, and stir to combine. Add the diced peaches and mix thoroughly.
- Pour oat mixture into the prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake an additional 5 minutes.
- Serve warm, drizzled with cream, if desired.