This wholesome baked oatmeal is a delicious way to enjoy fresh, ripe peaches during the summer months. It also makes a great make-ahead breakfast for busy school mornings. Serve warm with Greek yogurt or coconut yogurt and hard-boiled eggs for a balanced breakfast with extra protein. Make a batch on the weekend and reheat individual portions throughout the week.
Ingredients
Dry Ingredients
3 cups
rolled oats
1 teaspoons
baking powder
½ teaspoons
sea salt
1 teaspoons
cinnamon
½ teaspoons
ground nutmeg
Wet Ingredients
1¾ cups
non-dairy milk
2 large
eggs
¼ cups
maple syrup
2 teaspoons
vanilla extract
2 large
yellow peaches
diced
Topping
½ cups
raw pecans
finely chopped
2 tablespoons
cold
butter
diced
(or coconut oil)
1 tablespoons
maple sugar
(optional)
