Oven Oatmeal Peach Recipes

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BAKED PEACH OATMEAL



Baked Peach Oatmeal image

If rice pudding and peach crisp had a baby, it would be a deliciously comforting bowl of this cinnamon-spiced baked peach oatmeal.

Provided by The SouthernPlate Staff

Categories     Breakfast     Dessert

Time 1h

Number Of Ingredients 11

2 cups old-fashioned oats
1 can sliced peaches (29 ounces, drained)
1/2 cup butter (melted)
1 1/2 cups milk
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup brown sugar
2 eggs

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.

Nutrition Facts : Calories 226 kcal, ServingSize 1 serving

PEACH BAKED OATMEAL



Peach Baked Oatmeal image

A healthy baked oatmeal recipe using one of my favorite summer fruits: peaches! Make ahead for meal prep or a weekend brunch.

Provided by Brittany Mullins

Categories     Breakfast

Time 1h

Number Of Ingredients 9

2 cups old fashioned rolled oats
2 1/2 cups unsweetened almond milk
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups ripe peaches (divided (1 cup chopped and 1 cup sliced)*)
1/4 cup maple syrup
2 Tablespoons melted coconut oil or butter (optional)
pinch of sea salt

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.

Nutrition Facts : ServingSize 1 /6 of recipe, Calories 226 kcal, Sugar 17 g, Fat 7 g, Carbohydrate 37 g, Fiber 4 g, Protein 4 g

OATMEAL CRISP PEACHES



Oatmeal Crisp Peaches image

Inspired by classic streusel topped baked apples, this recipe swaps the apples for ripe juicy peaches and is a great make-ahead recipe. Simply prep the peaches, make the crisp topping and assemble. Refrigerate and bake just before you're ready to serve.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 12 oatmeal crisp peaches

Number Of Ingredients 10

1 stick unsalted butter, melted, plus more for the pan
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 peaches (about 1 1/2 pounds), halved and pitted
Ice cream, for serving
Dulce de leche, for serving

Steps:

  • Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
  • Gently press the oat mixture onto the cut sides of each peach.
  • Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.

PEACHY OATMEAL



Peachy Oatmeal image

Bring the taste of peach crisp to your morning bowl of cereal!

Provided by Marcie

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 8m

Yield 1

Number Of Ingredients 7

½ (15 ounce) can sliced peaches, drained
½ cup water
½ cup milk
½ cup quick-cooking oats
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon, or more to taste
1 pinch salt

Steps:

  • Stir peaches, water, milk, oats, brown sugar, cinnamon, and salt together in a microwave-safe bowl.
  • Cook in microwave on High, stirring every 60 seconds, until the oats are softened, about 3 minutes. Stir one final time before serving.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 84.5 g, Cholesterol 9.8 mg, Fat 5.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 72.1 mg, Sugar 54 g

CINNAMON-OAT PEACH CRISP



Cinnamon-Oat Peach Crisp image

This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.

Provided by Bryan Furman

Categories     Bon Appétit     Dessert     Cobbler/Crumble     Fruit     Peach     Oat     Cinnamon     Quick & Easy     Summer     Vegetarian

Yield 8 servings

Number Of Ingredients 9

5 lb. medium peaches (about 12), peeled, sliced 1/2" thick
2/3 cup granulated sugar
2 Tbsp. plus 1 cup all-purpose flour
2 cups old-fashioned oats
2/3 cup (packed) light brown sugar
4 tsp. ground cinnamon
1 tsp. kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
2 pints vanilla ice cream

Steps:

  • Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.
  • Place a rack in center of oven; preheat to 350°F.
  • Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.
  • Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60-70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.
  • Divide among bowls and top with large scoops of ice cream.

BAKED PEACH OATMEAL



Baked Peach Oatmeal image

This is my favorite breakfast during peach season! It's sweet and comforting, and so easy because it can be made the night before and just popped in the oven in the morning. This recipe is from the Churchtown Inn in Churchtown, PA, although I modified it slightly. If you use soy milk and a dairy-free margarine, it's dairy-free!

Provided by Kree6528

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups soymilk (or milk)
1 tablespoon vanilla
2 eggs
2 1/2 cups quick oats
1/2 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 tablespoons margarine, softened
1 cup fresh peach, chopped (You could also use frozen or canned if fresh peaches aren't available)
vanilla-flavored soymilk (or milk)

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!

Nutrition Facts : Calories 460, Fat 13.1, SaturatedFat 2.7, Cholesterol 93, Sodium 486.5, Carbohydrate 72.6, Fiber 6.8, Sugar 34.6, Protein 13.3

OVEN OATMEAL - PEACH



Oven Oatmeal - Peach image

No pot to watch; easiest stuff ever. Found the base for this on www.notderbypie.com and ran with it. I think I eat this stuff every day! I should be embarrassed by that but I'm not! I'm usually too lazy to reheat it, too! More like cold pudding that way! What's not to like?!? (Exact yield is a guess. Sorry! This NEVER lasts me more than four days!)

Provided by SinginChef

Categories     Oatmeal

Time 1h

Yield 6 cups, 4 serving(s)

Number Of Ingredients 6

2 cups regular rolled oats
1/4 cup brown sugar (or real maple syrup or sweetener of choice)
2 -3 teaspoons cinnamon
1 pinch salt
2 cups unsweetened almond milk (or any milk)
2 (15 ounce) cans del monte 100% juice sliced peaches, WITH liquid

Steps:

  • Set oven to 350 degrees F.
  • Drain peach juice into measuring cup. If less than 1 cup, top with other juice, water, or more milk. Total liquids must be AT LEAST 3 cups. A little more is good!
  • Chop peaches. I use a table knife and simply chop in the cans!
  • Combine all dry ingredients. Add "milk" and peaches with juice; mix well.
  • Pour all into sprayed baking dish. I use my 2 1/2 quart round Pyrex. I haven't tried other sizes --
  • Bake, uncovered, 50 minutes.
  • DONE!
  • ***I've used canned tart cherries in place of peaches, used the canned cherry "juice", and added a little almond extract. Not as sweet but you can always adjust as necessary! YUM!

Nutrition Facts : Calories 291.9, Fat 3.2, SaturatedFat 0.5, Sodium 45.2, Carbohydrate 62.2, Fiber 8, Sugar 31.6, Protein 7.3

OATMEAL WITH PEACH SAUCE



Oatmeal with Peach Sauce image

In Milford, Indiana, Kathy Rairigh warms up many a crisp fall morning by spooning a sweet chunky fruit sauce over oatmeal. "Replace half of the peaches with applesauce," she suggests.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 cups diced peeled fresh or frozen peach slices
4 teaspoons maple syrup
3 tablespoons plus 3-1/2 cups water, divided
2 teaspoons orange juice concentrate
1/4 teaspoon ground cinnamon
Dash ground ginger
2 cups quick-cooking oats
2 tablespoons raisins
2 tablespoons brown sugar
1/4 teaspoon salt
Milk and slivered almonds, optional

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.

Nutrition Facts :

BAKED OATMEAL



Baked Oatmeal image

Baked oatmeal recipes are the best way to start the morning.You may think you're biting into a warm-from-the-oven oatmeal cookie. This oatmeal bake is also wonderful served with milk. -Arlene Riehl, Dundee, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 9 servings.

Number Of Ingredients 9

3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup whole milk
1/2 cup butter, melted
Additional milk

Steps:

  • Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended., Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.

Nutrition Facts : Calories 318 calories, Fat 14g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 492mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 3g fiber), Protein 7g protein.

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