Description
This peach baked oatmeal is about to become your new favourite breakfast. Cake-like oats topped with juicy peaches for a summery treat that’s also healthy.
Ingredients
Units
Scale
- 1 cup oats (rolled)
- 1 egg/ egg replacer/ flax egg (*see suggestions above)
- 100 grams yoghurt (coconut or greek)
- 1/2 cup almond milk
- 2 tablespoons sweetener of choice (*see suggestions above)
- 2 tablespoons powdered peanut butter/ protein powder (or extra oats)
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1 medium peach (sliced)
- 1 sprinkle nuts (optional)
Instructions
- Preheat oven to 180°C.
- In a blender, combine everything except the sliced peach and nuts (optional).
- Blend until a smooth batter is formed.
- Split batter evenly into two oven-proof, greased ramekins.
- Bake in the oven for 15 minutes, then remove ramekin and top the oats with peach peach slices.
- Add baked oats (now topped with peach slices) back into the oven and continue baking for another 10 minutes.
- When the baked oats are ready, they will be fully risen and cake-like. The oats should spring back to touch once fully baked.
- The ramekin will be hot, so use an oven mitt to take your baked oats out of the oven. Let them cool slightly, then eat and enjoy!
Notes
*Nutrition information calculated using egg, greek yogurt, almond milk, honey and PB2 powdered peanut butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American, Australian
Nutrition
- Calories: 425
- Fat: 13
- Carbohydrates: 63.1
- Protein: 19.8