My oh my was this a wonderful Saturday morning breakfast....
I've never been a huge fan of oatmeal although I find myself eating it quite often. It's not that I don't like it, I do, it's just never usually anything special. This my friends, is special. Baked oatmeal is in a whole different category to me, the texture is completely different, it's like eating dessert for breakfast - something which I of course am a fan of. I spotted this recipe on Piece of Cake and made plans right away to make it this weekend. The original recipe calls for blueberries, bananas and walnuts. I'm sure this would be awesome and I plan to try it this way soon but I decided to use the flavors of Peach Melba for inspiration. Peaches, raspberries and I swapped the walnuts for toasted pecans. Heavenly. This definitely started my weekend off right (the tiny dollop of whipped cream I added to my portion didn't hurt either....)
Serves about 6
Printable Recipe
Ingredients:
- 2 cups old fashioned oats
- 1/2 cup toasted pecans
- 1/2 cup dark brown sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups milk
- 1 egg
- 3 Tablespoons butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- 12 ounces peach slices, I used frozen and thawed
- 6 ounces raspberries
Directions:
Preheat oven to 375 degrees. Combine oats, pecans, sugar, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk together the milk, egg, butter and vanilla. Place half of your dry mix into an 8 x 8 baking dish, pour over half of your wet mixture and top with half of your fruit. Repeat, making sure everything is moistened. Bake until oatmeal is golden brown and appears set, it took me about 45 minutes, I would begin checking at 35 minutes.
Recipe adapted from Piece of Cake
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