Monday, September 2, 2013

Baked Oatmeal with Peaches

Having consumed bowls and bowls of coarsely chopped peaches with ice cream, I spied another way to use peaches. In breakfast! Yep, baked oatmeal, which I'm still on the fence about doing regularly but what the hell.

Baked Oatmeal with Peaches
adapted from Heather's French Press
click to print

2 tbsp butter
2 c rolled oats
2 tbsp sugar
2 tbsp brown sugar, packed
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 egg
2 tsp vanilla
2 c milk
1 peach, sliced

Place butter in a 1.5-2 qt baking dish, maybe a 9.5" pie dish. Insert in oven and turn on to 375°F to preheat.

Combine oats, sugars, baking powder, salt, cinnamon, and nutmeg in a medium bowl.

Take the butter out of the oven when it's melted.

Beat egg and vanilla in small bowl.

Whisk in milk.

Add liquid to dry ingredients and stir to mix.

Transfer to baking dish, stir very gently to evenly distribute the oats.

Arrange peaches on top.

Bake for 45 minutes.

It tasted good, nicely spiced, but I learned that I prefer apples over peaches in my oats. Maybe it was because the peach should've been peeled before slicing. There was just very slight difficulty in cutting through the peach slices.

Overall though, not too bad. I'm leaning toward loving baked oatmeal in general. With only 2 cups of oats instead of 3 for the same number of servings in the previous recipes I've tried, this is not a super heavy, more preferable, recipe.

  • butter: $0.14
  • oats: $0.48
  • sugar: $0.06
  • brown sugar: $0.06
  • egg: $0.30
  • vanilla: $0.16
  • milk: $0.72
  • peach: $0.63
Total: $2.55 or about $0.32 for each of 8 servings.