Baked Blueberry & Peach Oatmeal

Start your day with a delicious and wholesome breakfast by trying this Baked Blueberry & Peach Oatmeal recipe. Rosemarie Weleski from Natrona Heights, Pennsylvania, shares her family’s favorite baked oatmeal variation, combining the sweet and juicy flavors of blueberries and peaches. This make-ahead dish is incredibly convenient, as you can prepare it the night before and simply bake it in the morning. With a blend of old-fashioned oats, brown sugar, eggs, milk, and a hint of vanilla, this baked oatmeal is both satisfying and comforting. Top it with chopped walnuts and a drizzle of milk or maple syrup for an extra touch of deliciousness.

INGREDIENTS:

• 3 cups old-fashioned oats
• ½ cup packed brown sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 egg whites
• 1 egg
• 1¼ cups fat-free milk
• ¼ cup canola oil
• 1 teaspoon vanilla extract
• 1 can (15 ounces) sliced peaches in juice, drained and chopped
• 1 cup fresh or frozen blueberries
• ⅓ cup chopped walnuts
• Additional fat-free milk (optional)

PREPARATION:

1. In a large bowl, combine the oats, brown sugar, baking powder, and salt. In a separate bowl, whisk together the egg whites, egg, milk, canola oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well blended. Allow the mixture to stand for 5 minutes.
2. Stir in the chopped peaches and blueberries. Transfer the mixture to an 11×7-inch baking dish that has been coated with cooking spray. Sprinkle the chopped walnuts evenly over the top.
3. Bake the oatmeal, uncovered, at 350°F (175°C) for 35-40 minutes or until the top is lightly browned and a thermometer inserted into the oatmeal reads 160°F (71°C).
4. Serve the baked oatmeal warm. If desired, drizzle with additional fat-free milk for extra creaminess.

YIELD: Makes 9 servings

PREP/BAKE TIME: 55 minutes total

SPECIAL INSTRUCTIONS:

• This recipe can be prepared the night before and refrigerated until ready to bake in the morning. Simply combine the dry ingredients and wet ingredients separately, and then mix them together just before baking.
• You can use either fresh or frozen blueberries in this recipe. If using frozen blueberries, there’s no need to thaw them before adding them to the oatmeal mixture.
• Feel free to customize this recipe by adding your favorite nuts, such as almonds or pecans, or even a sprinkle of cinnamon for extra flavor.
• Serve the baked oatmeal with a drizzle of maple syrup for added sweetness, if desired.

TIPS:

• Leftover baked oatmeal can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or enjoy them cold.
• This recipe is versatile, and you can experiment with other fruit combinations, such as apples and cranberries or bananas and raspberries, depending on your preferences.
• If you prefer a sweeter oatmeal, you can increase the amount of brown sugar to your liking.

Delight in a hearty and flavorful breakfast with this Baked Blueberry & Peach Oatmeal recipe. With its blend of old-fashioned oats, brown sugar, eggs, milk, and the natural sweetness of blueberries and peaches, this baked oatmeal offers a comforting and nutritious start to your day. The addition of chopped walnuts provides a satisfying crunch and extra texture. Make it ahead of time to simplify your mornings, and savor the wonderful combination of flavors. Whether you enjoy it warm or chilled, this wholesome baked oatmeal is sure to become a family favorite. Drizzle it with additional milk or maple syrup for an added touch of sweetness.