There’s baked oatmeal… and then there are baked oats. And if you thought they were the same thing, so did I until the latter became a trend. You see, baked oatmeal still retains the porridge-like properties of traditional oatmeal whereas baked oats are basically cake.
I’ve seen loads of baked oats recipes going around the internet lately and almost all of them are trying to be some type of brownie or cookie. What I haven’t seen enough of are baked versions of the traditional flavors I loved as a kid: maple and brown sugar, apples and cinnamon, and anything from Quaker’s “fruit & cream” instant oats collection. My personal favorite? Peaches & Cream, of course!
So now I present to you Peaches & Cream Baked Oats: all of the flavor and nostalgia from an instant oatmeal packet but packed into a creamy, cake-y dessert-for-breakfast type situation. This stuff actually tastes like fresh homemade pie and it will absolutely make your morning a million times better!
Peaches and Cream Baked Oats (Vegan, Gluten-Free)
Ingredients
- 1/2 cup rolled whole grain oats
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 peach (about 3/4 cup) fresh or frozen, sliced
- 1/2 cup nondairy milk
- 1 tbsp Just Egg*
- 1 heaping tbsp almond butter*
- maple syrup*
- optional:
- 1 tbsp vegan cream cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease the inside of an oven-safe baking dish.
- Process oats, salt, and baking soda into a fine powder. Add sliced peaches, milk, egg substitute, almond butter, and maple syrup to taste. Blend until smooth and creamy.
- Transfer mixture to baking dish and bake at 350 degrees for 10 minutes.*
- To prepare the optional topping, whisk together cream cheese and about a teaspoon of maple syrup (more or less, to taste).
- Once the oats are golden brown, remove the dish from the oven and allow to cool for 3 - 5 minutes. Serve with cream cheese topping and more sliced peaches, if desired.
Notes:
Substitutions
- You can swap out the Just Egg for any other plant-based egg substitute of choice - just make sure you use the equivalent of 1 egg! Suitable options include flax/chia eggs (1 tbsp seeds mixed with 2.5 tbsp water, until thickened) or store-bought vegan egg replacers.
- You can use any nut or seed butter in place of the almond butter. Substitute in a 1:1 ratio but keep in mind that some butters such as peanut and hazelnut are less neutral and will impact the overall flavor of the final product.
- Swap out the maple syrup for your choice of sugar or liquid sweetener.
Baking Time
I prefer my baked oats on the creamier side, especially for this recipe. If you prefer a more cake-like consistency, bake these for 12 - 14 minutes.
