Peaches and blueberries are a match made in heaven – that’s why our peach blueberry baked oats is a must try recipe. Whether you are trying to make a big batch to
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Why we love peach blueberry baked oats
This is a breakfast recipe we make over and over again during the summer. Baking oatmeal Whether you’re making these peach blueberry baked oats, chocolate oats, or pumpkin oatmeal, is a great way to simplify your morning routine. We love to make a big batch of this oatmeal at the start of the week so that we have a quick, nutritious meal ready in an instant!
We also love to make this recipe for breakfast potlucks. It is a healthy alternative to a traditionally sweet breakfast option. This oatmeal bake is also very easy to prepare in advance. And once you pop it in the oven, you can forget about it until your timer goes off!
Is oatmeal good for you?
Believe it or not, oats are the most nutrient dense food out there. Oats are packed with protein, fiber, iron and magnesium (just to name a few nutrients). Despite having a ton of vitamins and minerals, oatmeal is low in fat and low in calories.
Oatmeal is naturally gluten free, which provides a great alternative for those with gluten intolerances. We always recommend checking the label, though, since some oat factories also process wheat!
How to make peach blueberry baked oats
- Cut up a large peach and rinse your blueberries.
- Mix all of your dry ingredients in an oven safe baking dish.
- Note: for thinner slices, using a 13×9 baking dish. For thicker pieces, use an 11×7 baking pan.
- Crack the egg into the baking dish, pour in the milk, maple syrup and vanilla extract. Mix everything together with a fork.
- Lastly, fold in the peach slices and blueberries
- Bake in the oven for 20-25 minutes at 350 degrees.
- Serve warm!
When are peaches in season?
This breakfast bake is the perfect summer meal! You can always find peaches throughout the summer, but they are the ripest between the end of June and beginning of August. It is truly prime time for peaches!
If you are making this recipe out of season, you may be able to find fresh peaches through the fall. In the winter, we recommend using frozen peaches! You could even purchase fresh peaches in bulk during season, peel them and remove the pit, and freeze them up to last through the winter.
Peach and Blueberry Baked Oatmeal
- 2 cups old fashioned rolled oats
- 2 cups unsweetened almond milk
- 1 cup fresh blueberries
- 1 large fresh peach
- 1 medium egg
- 1/4 cup maple syrup to taste
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Cut up a large peach and rinse your blueberries. Mix all of your dry ingredients in a 13×9 oven safe baking dish. *See note.
- Crack the egg into the baking dish, pour in the milk, maple syrup and vanilla extract.
- Mix everything together with a fork.
- Lastly, fold in the peach slices and blueberries.
- Bake in the oven for 20-25 minutes.
- Serve Warm!
Nutrition information is automatically calculated, so should only be used as an approximation.