Ingredients
-
1 1/2
-
1
-
2
-
2 1/2
-
1/2
-
2
-
1 1/2
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Baked Peach Oatmeal, This is my favorite breakfast during peach season! It’s sweet and comforting, and so easy because it can be made the night before and just popped in the oven in the morning This recipe is from the Churchtown Inn in Churchtown, PA, although I modified it slightly If you use soy milk and a dairy-free margarine, it’s dairy-free!, I would like to make this for my family to grab and go in the mornings Can this recipe be put in muffin tins easily?, Made this twice so far and both times it was delicious Not dry like other baked oatmeals I’ve tried used fresh peaches and the flavor is unbelievable Doubling the recipe means more leftovers Going to try this with other fruits to mix things up
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Steps
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1
Done
|
Whisk Together Soy Milk, Vanilla, and Eggs Until Well Combined. |
|
2
Done
|
Add Quick Oats, Brown Sugar, Baking Powder, Cinnamon, and Salt; Mix Well. |
|
3
Done
|
Stir in Margarine and Peaches. |
|
4
Done
|
Pour Into 8x8-Inch Baking Dish; Set at Least 3 Hours or Overnight in Refrigerator. |
|
5
Done
|
Place Cold Dish in Cold Oven; Set Oven to 350 Degrees and Bake For 25 to 30 Minutes, or Until Oatmeal Is Puffed and Golden Brown and a Toothpick Comes Out Clean. |
|
6
Done
|
Let Cool 10 Minutes Before Serving. |
|
7
Done
|
Serve in Individual Bowls With Enough Vanilla Soy Milk to Moisten but not to Make It Mushy! |
