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About a year and a half ago, I blogged about Heidi Swanson’s Health Baked Oatmeal from her book Super Natural Every Day. It was at the beginning of January, which can be a bit of a dreary month in Georgia, and I remember thinking longingly of peaches and how their bright, tart, sweetness would complement the creamy, maple oatmeal. Somehow, I didn’t make this oatmeal at all last summer, but yesterday I came home with two enormous baskets of peaches (shocker, I know) and woke up this morning with a hankering for peachy oatmeal. That’s right. I said “a hankering.”

So I decided to adapt the original recipe to complement the peaches a little better. I added some ginger and bourbon to help bump up those flavors. Also, I discovered that if you accidentally add all the butter at the beginning rather than reserving some for the end, it still turns out alright. ;)

I’m just so happy it’s peach season.

 

Ingredients:

2 C rolled oats (not quick cooking)
1 tsp Baking Powder
PeachMapleOatmeal-1311/2 tsp Salt
1 1/2 tsp Cinnamon, ground
1/2 tsp Ginger, ground
1/2 C Pecans, roughly chopped
2 C Milk, whole or 2%
3 Tbsp Butter, unsalted, melted and cooled
1/3 C Maple Syrup (the real thing, please!)
1 Egg, large
2 tsp Vanilla Extract
1 Tbsp Bourbon
2 Bananas, sliced
1 1/2 – 2 C Peaches, fresh and sliced

 

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Preheat the oven to 375ºF and butter a baking dish.

Set the dish aside and, in a fresh bowl, combine the rolled oats, baking powder, salt, cinnamon, ginger and 2/3 of the pecans. Give them a good stir to make sure everything is evenly distributed and set aside.

 

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In another bowl or large measuring cup, whisk together the milk, maple syrup, egg, vanilla and bourbon. Whisk in half the butter, reserving the remaining half until after the oatmeal has cooked.

 

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Line the bottom of the baking dish with about 2/3 of the bananas and peaches.

 

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Gently spread the oat mixture over the fruit.

 

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Drizzle the milk mixture over the oats and shuffle the oats around with a spoon, if necessary, to help the milk fully distribute throughout the dish. Place the remaining fruit and pecans on top of the oats and milk and put in the oven to bake for 45 minutes.

 

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Once the 45 minutes have elapsed, remove the dish from the oven and drizzle the remaining butter over the top. If you happen to have maple butter in your fridge, using that to dot the top in place of the melted butter would not go amiss…

 

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Let oatmeal sit for a few minutes to cool down and then serve up in bowls. Set out some milk or cream and extra maple syrup to for folks to doctor up their oatmeal however they prefer. Enjoy!

 

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Peach & Maple Baked Oatmeal
 
Recipe By:
Ingredients
  • 2 C rolled oats (not quick cooking)
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1½ tsp Cinnamon, ground
  • ½ tsp Ginger, ground
  • ½ C Pecans, roughly chopped
  • 2 C Milk, whole or 2%
  • 3 Tbsp Butter, unsalted, melted and cooled
  • ⅓ C Maple Syrup (the real thing, please!)
  • 1 Egg, large
  • 2 tsp Vanilla Extract
  • 1 Tbsp Bourbon
  • 2 Bananas, sliced
  • 1½ - 2 C Peaches, fresh and sliced
Instructions
  1. Preheat the oven to 375ºF and butter a baking dish.
  2. Set the dish aside and, in a fresh bowl, combine the rolled oats, baking powder, salt, cinnamon, ginger and ⅔ of the pecans. Give them a good stir to make sure everything is evenly distributed and set aside.
  3. In another bowl or large measuring cup, whisk together the milk, maple syrup, egg, vanilla and bourbon. Whisk in half the butter, reserving the remaining half until after the oatmeal has cooked.
  4. Line the bottom of the baking dish with about ⅔ of the bananas and peaches.
  5. Gently spread the oat mixture over the fruit.
  6. Drizzle the milk mixture over the oats and shuffle the oats around with a spoon, if necessary, to help the milk fully distribute throughout the dish. Place the remaining fruit and pecans on top of the oats and milk and put in the oven to bake for 45 minutes.
  7. Once the 45 minutes have elapsed, remove the dish from the oven and drizzle the remaining butter over the top. If you happen to have maple butter in your fridge, using that to dot the top in place of the melted butter would not go amiss...
  8. Let oatmeal sit for a few minutes to cool down and then serve up in bowls. Set out some milk or cream and extra maple syrup to for folks to doctor up their oatmeal however they prefer. Enjoy!
 

 

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