As the days get cooler up North, I continue to explore new flavors of baked oatmeal. It’s nice to rewarm a bowl of tasty baked oatmeal for breakfast. It’s fast and healthy. I had ripe peaches to use and I imagined some fall spices: cinnamon, nutmeg and ginger. With some finely chopped pecans, I’d make peach cobbler oatmeal.
I had a huge container of old fashioned oats so I used the basic recipe for pumpkin pie baked oatmeal that was so delicious. I only had to change out the can of pumpkin with 2 cups of diced peaches.
In one bowl I mixed the oats, spices, salt and baking powder.
In a separate bowl I beat the eggs and milk then added the melted butter slowly as I stirred.
Finally I added the dry ingredients to the wet and stirred well.
I stirred in the peaches and poured the batter into a sprayed 9×13-in pan.
I sprinkled ½ cup brown sugar and the chopped pecans over the top and put the pan into the preheated oven.
I baked the oatmeal for 40 minutes, until a toothpick inserted in the center came out dry. After cooling for a few minutes on a rack I couldn’t resist tasting. The smell alone was amazing. The first spoonful was bliss. Spicy, fruity and slightly sweet, it WAS peach cobbler oatmeal.
I found myself regretting that peach season would soon be over but realized peaches can be found in the freezer section any time of year. I will definitely be making this flavor again. And again.
The oatmeal lasts for several days in the fridge. I like to reheat it and eat it with milk some mornings, others I like to eat it cold with yogurt.
Peach Cobbler Oatmeal
3 cups old fashioned oats
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons baking powder
2 cups milk
2 large eggs
1/4 cup (4 tablespoons) butter; melted
2 cups diced peaches
1/2 cup brown sugar for topping
1/2 cup pecans; finely chopped (optional)
Preheat oven to 350°F.
In a large bowl combine the oats, brown sugar, cinnamon, nutmeg, ginger, salt and baking powder.
In a separate bowl whisk together the milk and eggs. Slowly add the melted butter while stirring. Add diced peaches and stir well.
Pour the wet ingredients into the dry and stir until mixed.
Spray or grease a 9×13-in baking pan. Pour oatmeal into the pan. Sprinkle with 1/2 cup brown sugar and the pecans. Bake for 40-50 minutes, until a toothpick inserted in the center is dry.
Serve warm or cold with milk or yogurt if desired.