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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 343.4
  • Total Fat: 15.3 g
  • Cholesterol: 92.2 mg
  • Sodium: 493.5 mg
  • Total Carbs: 64.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 6.1 g

View full nutritional breakdown of Peach Baked oatmeal calories by ingredient
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Peach Baked oatmeal

Submitted by: NATBAER

Introduction

I adapted this recipe from one I found online. Sadly, my version has half the butter of the original and it is still too much! This is very yummy, but next time I will at least double the fruit and omit at least 2 more tbsp of butter. Still, a good recipe to work with. I adapted this recipe from one I found online. Sadly, my version has half the butter of the original and it is still too much! This is very yummy, but next time I will at least double the fruit and omit at least 2 more tbsp of butter. Still, a good recipe to work with.
Number of Servings: 6

Ingredients

    1.25 cups diced peaches (or any fruit you want) I used 5.
    3/4 cup milk of choice (I used almond/coconut)
    1/2 cup maple syrup ( I think you could reduce and add more milk)
    2 eggs or egg replacer
    1 tsp vanilla
    6 tbsp butter, divided, melted
    2 cups rolled oats (old-fashioned)
    1.5 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt (I think you can omit with salted butter)
    2 tbsp brown sugar

Tips

Next time I am going to skip the butter in the bottom of the pan and double up (at least) on the fruit. Cinnamon would be great sprinkled with the sugar on top of the peaches. I will also probably reduce the maple syrup and add more milk.


Directions

Heat oven to 350.
*Melt 3 tbsp butter. Pour into 9 inch square baking dish. Add peaches. Sprinkle with 1 tbsp brown sugar. Set aside.
*Mix milk, syrup, eggs, vanilla, and 3 tbsp more melted butter in med. bowl.
*In large bowl stir oats, baking powder, baking soda, and salt.
*add wet to dry and mix well.
*Pour over fruit and smooth top.
*Sprinkle with remaining tbsp brown sugar.
Bake 40-50 minutes until golden and bubbly.
Cool slightly and serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user NATBAER.






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