Peach Oatmeal Bake with Coconut Milk
Dairy free baked oatmeal featuring fresh peaches and coconut milk is a elevated take on a traditional childhood favorite breakfast, and perfect for summer.
Servings 6 Slices
Calories 226kcal
Ingredients
- 1 ½ Cups Quick Oats
- ½ Cup Brown Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ Tbsp Cinnamon
- 1/2 Cup Coconut Milk (canned, full fat) plus more for drizzling
- 1 Egg
- 1 tsp Vanilla Extract
- 3 Medium Peaches half diced, half sliced
Instructions
- Preheat the oven to 350°F with a rack in the middle. Grease an 8x8 pan, and set aside.
- In a medium bowl, mix together the oats, sugar, baking soda, salt, and cinnamon. Whisk until thoroughly combined.
- In a small bowl or measuring cup, combine the coconut milk, egg, and vanilla extract. Whisk until smooth. Add the wet ingredients into the dry, and mix with a large spoon until completely combined.
- Add in the diced half of the peaches, and fold into the oat mixture until distributed. Transfer the mixture to the prepared pan, and spread evenly.
- Top the oatmeal with the sliced peaches, and drizzle with a small spoonful of the coconut milk, if desired.
- Bake 25-35 minutes, until solid in the middle and browned around the edges. Let cool for about 10 minutes, and slice into 6 pieces. Serve with an additional drizzle of coconut milk if desired.
Notes
- Depending on your preferred consistency, you may want to shorten or lengthen the cooking time. Baking this oatmeal for longer will result in a crunchier texture, while less cooking time will more resemble standard oatmeal.
- Make this gluten-free: Use certified gluten-free oats. All other ingredients are good to go.
- Make ahead tip: Store the entire baked oatmeal or individual portions covered with plastic wrap in the fridge for 2-3 days. Reheat in the microwave until warmed through.