This baked oatmeal is anything but boring, and it’s whisked together in one bowl in 5 minutes before being turned out into a pan and baked for about 30 minutes.
Why babysit stovetop oats when you can throw this into the pan, go take a hot shower, and just as you’re finishing up with your morning routine, your warm, hearty, and satisfying breakfast is ready.
The oatmeal is packed with so many layers of flavor and textures including the chewy oats, creamy coconut milk, cinnamon and brown sugar, vanilla, and soft peaches.
I used one 14-ounce can of lite coconut milk, and there’s a faint coconut taste, but it’s hardly noticeable. Then again, I adore coconut oil/coconut milk and love baking with it, so am somewhat immune to it. However, my family didn’t detect much coconut flavor either. Use coconut milk in a milk-carton rather than a can if that’s what you typically buy, or use any other milk you prefer from almond to cow’s milk.
I used one 15-ounce can of canned peach halves that I diced. The chances of finding peaches in the dead of winter are nil, but if you happen to have fresh, go for it.
Try canned pineapple, fresh apricots, nectarines, plums, or apples based on what’s in season. Frozen blueberries, strawberries, or any berry medley would be great. Use about 1 1/2 cups, give or take.
There’s a banana included both for flavor and to act as a binder since this recipe is vegan and gluten-free.
I included raisins, but if you don’t like them, omit or use another dried fruit you prefer. Dried blueberries, pineapple, or mango would be great.
I topped it with peach-infused, warmed maple syrup. Why have plain syrup if you can jazz that up, too.
It makes one 8×8-inch pan, which is four very hearty servings, or it will serve six more modestly. I made this over the weekend, wrapped the extra portions in the fridge, and for the next few mornings, just nuked what I needed. Breakfast was ready in 1 minute on those days.
If you’re single or have a small family, you can make one batch and have breakfast handled for half the week.
1 medium/large ripe banana, mashed
one 14-ounce can coconut milk (lite is okay; another milk you prefer may be substituted)
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon cinnamon
2 1/4 cups old-fashioned whole rolled oats (not quick-cook or instant; use certified gluten-free oats if desired)
1/2 cup raisins, optional (I used TJ’s Raisin Medley)
1 teaspoon baking powder
one 15-ounce can peach halves in juice or syrup (lite is okay), drained and diced – divided use
about 3/4 cup maple syrup
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a large mixing bowl, mash the banana.
- Add the coconut milk, brown sugar, vanilla, cinnamon, and whisk to incorporate.
- Stir in the oats, optional raisins, and baking powder.
- Fold in two-thirds of the diced peaches. There were 6 peach halves in the can, and I folded in 4 of the 6 halves (already diced) into the batter. Reserve remainder for the syrup.
- Turn mixture out into prepared pan, smoothing the top lightly with a spatula. For a nice visual pop, sprinkle a few peaches and raisins on top.
- Bake for about 30 minutes, or until oatmeal is set in the center and there’s no liquid pooling and it’s not jiggly. Because ingredients, ovens, and preferences vary, bake until your oatmeal is done. Allow to cool in the pan while preparing the peach syrup.
- In a microwave-safe measuring cup or bowl, combine the maple syrup, reserved peaches, and heat for about 1 minute on high power to warm.
- Slice or scoop out the oatmeal onto plates or bowls and top with syrup. Oatmeal is best fresh, but will keep airtight in the refrigerator for up to 5 days. Reheat gently in the microwave as desired. Extra peach syrup will keep airtight for up to 5 days in the refrigerator. Reheat gently in the microwave as desired.