I had a moment of weakness over the weekend and had bought a tub of blueberries from Peru (so much for my lectures about out of season produce….). They were not exactly great in taste and texture, but I knew I could redeem them by using them in baking. It had been awhile since I made a batch of baked oatmeal, so I picked Blueberry and Peach Baked Oatmeal from my cookbook, Oats Gone Wild, on page 89.
Years ago when I wrote this cookbook, it was because who else had written a book on oatmeal? I wrote it to be primarily plant-based, but it’s easy to do the recipe how you like (and I note it in the recipe). For years we didn’t use eggs because our youngest was allergic to them. He can eat them now, and since we have chickens, we eat them often now. Either way you make it, it’s a really tasty baked oatmeal. It’s easy to cut a section off, but it’s also very moist (some baked oatmeal can be rather dry).
Blueberry and Peach Baked Oatmeal
- 3 cups old-fashioned oats
- ½ cup brown sugar, packed
- 2 tsp baking powder
- 2 eggs*
- 1¼ cups unsweetened plain oat milk
- ¼ cup unsweetened applesauce
- 15-ounce can peach slices (packed in juice or water, not syrup), drained
- 1 cup blueberries, fresh or frozen
Preheat oven to 350°. Lightly oil a 9″x13″ glass baking dish.
In a large mixing bowl add the oats, sugar and baking powder.
In a small bowl whisk the eggs, milk, and applesauce.
Add to the dry, stir until mixed.
Add in the peaches, and then gently mix in the blueberries.
Spread into the prepared dish.
Bake for 40 minutes.
Serve warm or let cool fully on a rack. Cover and store in refrigerator. To reheat slices, microwave for a minute or so.
To Make Plant-Based:
Instead of the eggs, use 2 Tbsp ground flaxseed and 6 Tbsp cool water, whisk and let sit for 5 minutes. Proceed with recipe.