Peaches and Coconut Cream Baked Banana Oatmeal with Peach Maple Syrup
This post may contain affiliate links.
Peaches and cream in the dead of winter is a warm and comforting little reminder of summer.
Anything that reminds me of warm weather and summer is welcome.
I’m always looking for ways to take basic ingredients like oats, canned peaches, a banana, and a handful of raisins, and elevate them to something more enticing and jazzed up.
Because let’s face it, oatmeal can be pretty plain Jane and boring.
This baked oatmeal is anything but boring, and it’s whisked together in one bowl in 5 minutes before being turned out into a pan and baked for about 30 minutes.
Why babysit stovetop oats when you can throw this into the pan, go take a hot shower, and just as you’re finishing up with your morning routine, your warm, hearty, and satisfying breakfast is ready.
The oatmeal is packed with so many layers of flavor and textures including the chewy oats, creamy coconut milk, cinnamon and brown sugar, vanilla, and soft peaches.
I used one 14-ounce can of lite coconut milk, and there’s a faint coconut taste, but it’s hardly noticeable. Then again, I adore coconut oil/coconut milk and love baking with it, so am somewhat immune to it. However, my family didn’t detect much coconut flavor either. Use coconut milk in a milk-carton rather than a can if that’s what you typically buy, or use any other milk you prefer from almond to cow’s milk.
I used one 15-ounce can of canned peach halves that I diced. The chances of finding peaches in the dead of winter are nil, but if you happen to have fresh, go for it.
Try canned pineapple, fresh apricots, nectarines, plums, or apples based on what’s in season. Frozen blueberries, strawberries, or any berry medley would be great. Use about 1 1/2 cups, give or take.
There’s a banana included both for flavor and to act as a binder since this recipe is vegan and gluten-free.
I included raisins, but if you don’t like them, omit or use another dried fruit you prefer. Dried blueberries, pineapple, or mango would be great.
I topped it with peach-infused, warmed maple syrup. Why have plain syrup if you can jazz that up, too.
It makes one 8×8-inch pan, which is four very hearty servings, or it will serve six more modestly. I made this over the weekend, wrapped the extra portions in the fridge, and for the next few mornings, just nuked what I needed. Breakfast was ready in 1 minute on those days.
If you’re single or have a small family, you can make one batch and have breakfast handled for half the week.
Because of the fiber from the oats, raisins, and peaches, this is a healthy yet hearty breakfast that will keep you full for a long time.
Value-based eating is always the way to go.
New Year’s resolution time is just around the corner.
If this is what vegan, gluten-free, and healthy means, count me in.
Serving Size: 1
Amount Per Serving: Calories: 638Total Fat: 15gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 132mgCarbohydrates: 86gFiber: 3gSugar: 66gProtein: 4g
Peaches and Coconut Cream Smoothie (vegan, GF)
Pineapple Banana & Coconut Cream Smoothie (vegan, GF) – Add rum for a pina colada
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.