This Peach baked oatmeal makes a healthy breakfast that almost tastes like a peach crumble! The sweet summer peaches ads so much flavor and the crumble topping takes it to the next level, the perfect summer breakfast.
- 1 ½ cup unsweetened almond milk, or other milk of choice
- 1 cup greek yoghurt, unsweetened and thick consistency
- ¼ cup maple syrup, or more to taste
- 2 teaspoon vanilla extract
- 2 cups rolled oats
- 2 tablespoon chia seeds
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup pecans, roughly chopped
- 2 large, ripe peaches, chopped and a few slices)
- 3 tablespoons rolled oats (gluten-free if needed)
- 2 tablespoons all purpose flour (gluten-free if needed)
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon pecans, roughly chopped
- ¼ teaspoons ground cinnamon
- 2 tablespoons coconut oil, melted (or neutral oil or cold butter)
- vanilla yoghurt
- fresh peaches, sliced or chopped
- maple syrup
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Preheat the oven to 375F (190C) and lightly grease an 8×8 (20×20 cm) baking dish.
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To a mixing bowl, add the yoghurt, almond milk, maple syrup and vanilla. Stir well to combine.
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Add the rolled oats, chia seeds, baking powder, cinnamon and salt, stir well and let the mixture sit for 10 minutes.
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Chop the peaches and also make a few slices for the top if desired.
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Fold in the chopped peaches and pecans, then pour the mixture into the prepared baking dish. Spread to an even layer and top with the remaining sliced peaches.
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Add all the ingredients for the topping to a small bowl. Stir together until it has a crumbly consistency. Sprinkle evenly on top of the oatmeal.
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Bake the oatmeal for 40-45 minutes, or until lightly golden brown and set.
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Let it cool down for a few minutes before cutting into 9 pieces and serving with a little yoghurt, sliced peaches and a drizzle of maple syrup.