Why have I never baked my oats before? I suppose there’s a first time for everything.
My breakfasts have been on repeat lately, and to be honest, I don’t mind it one bit. Toast, nut butter, yogurt, and fruit. So simple but oh-so-delicious. Although I love this breakfast with all of my being, I thought that I should step outside of my breakfast box, and try a new dish in the mornings. I am a food blogger for gosh sakes! I should be creating recipes all the time…but I’m sure you all can relate to how busy life can get.
These baked oats are the perfect breakfast for days when you really don’t feel like cooking. I made up a batch of this recipe on Sunday and ate portions of it throughout the week. And yes I did eat it straight from the refrigerator. Am I the only one who prefers food cold? This is probably due to the fact that I inhale my food. If my food was piping hot, my tongue would be forever burned. But I digress, this breakfast, hot or cold, will power your morning, without the extra stress of washing extra dishes and taking extra time making breakfast.
This baked oatmeal is only slightly sweet, but the peach compote adds natural sugars that make this breakfast feel like a decadent dessert. I served mine up with a little bit of greek yogurt, pecans, and extra compote. Of course I had to consult my professional taste tester, Dad, to ensure that this recipe was worth sharing. Without hesitation, Dad gave this breakfast two thumbs up and a clean plate. It’s a breakfast miracle.
On a side note (rather a HUGE note), I got a new camera! I have been saving for quite some time now to buy a “big girl” camera to replace my amateur iPhone photos, and I finally took the plunge into the real food photography world. The DSLR world is totally new to me, so I am still trying to figure out the ropes. Even after only a week of photographing with my new camera, I am in love! I don’t know how I got along before. (P.S. if you have any tips for me, please leave me suggestions in the comments. I love to learn new tricks, and I’m always open to new ideas.)
- 2 cups unsweetened vanilla almond milk
- 2 pitted medjool dates
- 1 tsp vanilla extract
- 2 cups old fashioned rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 3 ripe peaches slices, reserve end pieces and extras
- 2 cups chopped peaches (use up the extras from the topping first and add extra as needed)
- 1 tsp vanilla
- 2 tbsp maple syrup
- Preheat oven to 375 F.
- Combine almond milk, dates, and vanilla extract in a medium saucepan. Heat over medium heat and simmer, stirring often, for 5 minutes.
- Let milk mixture steep for ten minutes, then blend in a high powered blender until the dates blend into the milk without any chunks.
- In a separate bowl, add cinnamon, baking powder, and oats and stir to combine. Pour in the milk mixture and mix. Pour oatmeal into a greased cast iron skillet or a glass baking pan and bake for 10 minutes. After ten minutes, remove from oven and top with sliced peaches,
- Return to the oven for 15-20 minutes or until slightly browned on top.
- While the oatmeal is cooking, combine chopped peaches, maple syrup, and vanilla in a saucepan. Cook on medium low heat for 10-15 minutes or until the peaches are cooked down, and the compote becomes fragrant.