Baked Peach Oatmeal Pudding Recipes

PEACH BAKED OATMEAL

Steps:

• Prep oven: Preheat oven to 375°F.
• Measure peaches: Measure out 1 cup of chopped peaches and 1 cup of sliced peaches.
• Mix: Add oats, almond milk, cinnamon, vanilla, almond extract, 1 cup chopped peaches, maple syrup, coconut oil and sea salt in a large bowl.
• Pour: Pour into a square baking dish sprayed with non-stick spray and top with remaining sliced peaches.
• Bake:Bake for 45-50 minutes.
• Cool: Remove baked oatmeal from the oven and let sit for 5 minutes to cool. Add a portion into a bowl and top with almond milk. before serving.
• For storage: store in the refrigerator in an airtight container for up to 4 days.
• To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

PEACH BAKED OATMEAL

Steps:

• Preheat oven to 350º F. Grease an 8 x 8 inch baking dish
• In a large mixing bowl whisk together the dry ingredients.
• In a separate bowl combine the eggs, milk, butter and vanilla. Stir to combine.
• Add the wet ingredients to the dry ingredients and stir. Fold in peaches and let stand 5 minutes.
• Pour the oatmeal mixture into the greased 8 inch pan.
• Bake uncovered 35-40 minutes, until golden brown on top.

BAKED PEACH OATMEAL

Steps:

• In a large bowl, stir together the oats, baking powder, baking soda, cinnamon, salt, and brown sugar.
• In a separate medium bowl, whisk together the milk, melted butter, vanilla, and eggs.
• Pour the wet ingredients into the dry ingredients and stir until well mixed. Stir in peaches.
• Spray an 8x8 baking dish with cooking spray or grease with butter.
• Pour the batter into the prepared dish and bake at 350 for 45-50 minutes, or until set and lightly browned on top.

BAKED PEACH OATMEAL

Steps:

• Whisk together soy milk, vanilla, and eggs until well combined.
• Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.
• Stir in margarine and peaches.
• Pour into 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.
• 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.
• Let cool 10 minutes before serving.
• Serve in individual bowls with enough vanilla soy milk to moisten but not to make it mushy!

BAKED BLUEBERRY & PEACH OATMEAL

Steps:

• Preheat oven to 350°. In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, until top is lightly browned and a thermometer reads 160°, 35-40 minutes. Serve with additional milk if desired.

OATMEAL WITH PEACH SAUCE

Steps:

• In a large saucepan, combine peaches, syrup, 3 tablespoons water, orange juice concentrate, cinnamon and ginger. Bring to a boil. Reduce heat; simmer uncovered, for 5 minutes., Meanwhile, in another saucepan, bring the remaining water to a boil. Stir in the oats, raisins, brown sugar and salt. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Remove from the heat; let stand for 5 minutes. Serve oatmeal with peach sauce, and milk and almonds if desired.