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.
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Peaches and Coconut Cream Baked Banana Oatmeal with Peach Maple Syrup
Ingredients
- 1 medium/large ripe banana, mashed
- one 14-ounce can coconut milk, lite is okay; another milk you prefer may be substituted
- ¼ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 2 ¼ cups old-fashioned whole rolled oats (not quick-cook or instant; use certified gluten-free oats
- ½ cup raisins, optional (I used TJ’s Raisin Medley)
- 1 teaspoon baking powder
- one 15-ounce can peach halves in juice or syrup, lite is okay, drained and diced – divided use
- about 3/4 cup maple syrup
Instructions
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a large mixing bowl, mash the banana.
- Add the coconut milk, brown sugar, vanilla, cinnamon, and whisk to incorporate.
- Stir in the oats, optional raisins, and baking powder.
- Fold in two-thirds of the diced peaches. There were 6 peach halves in the can, and I folded in 4 of the 6 halves (already diced) into the batter. Reserve remainder for the syrup.
- Turn mixture out into prepared pan, smoothing the top lightly with a spatula. For a nice visual pop, sprinkle a few peaches and raisins on top.
- Bake for about 30 minutes, or until oatmeal is set in the center and there’s no liquid pooling and it’s not jiggly. Because ingredients, ovens, and preferences vary, bake until your oatmeal is done. Allow to cool in the pan while preparing the peach syrup.
- In a microwave-safe measuring cup or bowl, combine the maple syrup, reserved peaches, and heat for about 1 minute on high power to warm.
- Slice or scoop out the oatmeal onto plates or bowls and top with syrup. Oatmeal is best fresh, but will keep airtight in the refrigerator for up to 5 days. Reheat gently in the microwave as desired. Extra peach syrup will keep airtight for up to 5 days in the refrigerator. Reheat gently in the microwave as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Peaches and Cream just sounds like it will warm you up! Great idea for the recipe, the texture just looks like it will melt in your mouth with a crunch on the outside and a warm inside! LOVE it!
Oooh. Yum! What a great gluten free breakfast option. Definitely a great way to doll up oatmeal.
I totally need to do baked oatmeal. I’d probably actually eat it! :)
It’s such a timesaver! If your daughter eats it, you can make a stash at the beginning of the week and then nuke for like 30 secs on other mornings. Great for me when I’m half asleep and can’t get my act together :)
I’ve been looking for a new oatmeal recipe! I was sold when you described the quick prep and then getting to get ready and come back to warm, fruity oatmeal. That sounds like my kind of morning! Pinning this one and hopefully making soon!
Thanks for pinning and glad the recipe will come in handy!
These sound amazing, I think these are perfectly timed as a small reminder of warmer whether it’s so cold over here in the UK right now. I agree that oatmeal is a little plain jane unless it’s well pimped like this :D
Well-pimped. Amen girl :)
Great recipe as usual Averie, sounds delicious :)
This totally puts my boring oatmeal I had today to shame…. I want this!! Pinned!
I am one of those wierdos that loves plain, regular oatmeal, so this fancy version looks wonderful! This recipe is a keeper for sure!
I like that you can use canned peaches in this since it’s tough to find good peaches in the winter here. And I love a good breakfast I can set and forget, too! Nice bright, sharp shots. I think I make this comment every time that white table runner gets into the pic. It just works so well with your style of photography!
Thanks, Katy! This is actually a different runner than the one you’re talking about b/c I took these pics in Aruba and have a couple doilies that I join together to make a runner. The one you’re talking about and this one though look pretty similar – and I’m amazed you even notice! :)
Averie, I forget about canned peaches and I shouldn’t! Here’s to taking a vacay to the tropics without having to board a plane.
People don’t think about canned fruit usually but sometimes you just have to if you want something like a peach in the winter!
I love baked oatmeal! It’s an incredibly hearty and comforting breakfast. I’m all about reminders of warm weather too. It’s only going to be in the teens this week :(
Stay warm! That’s brutal!!
Just gorgeous! And I agree, LOVE seeing peaches in the winter!
Oatmeal is in Jon’s weekly breakfast rotation and he always doctors it up with PB and dried cranberries or a banana (I am actually looking across the table at a bowl of that right now)!! He has commented that he’d like something a little different, so this should do the trick. We both love coconut milk and he just said he’d like raisins and apples. This looks easy to pull off in the am before he leaves for work, so I’ll give it a try later this week. Cook once, eat twice is a welcome time saver and it looks so good, especially this time of year!
Cook once, eat twice is a welcome time saver <---Amen to that! I try to do that whenever possible! And glad this is going to make an appearance later in the week! LMK what you think!
Oooooo so pretty!! I love peaches and cream aaaand I eat oatmeal every single day of my life. This looks like the perfect way to give my taste-buds a much needed switch….love the idea of using coconut milk!
Yum Stone fruit is currently in season here, so this post is right up my alley. It is too hot here for real porridge style oatmeal but this is one I could own in a minute.
I can not wait for your next year recipes and Hope you have great New years averie!
Thanks for your support and great comments and wishing you a great 2014 as well!
I love that we both have peaches on our mind for today’s post! And you know I could have peaches n cream all year long, especially in this easy baked oatmeal. This will be perfect to have when we get back to SF – we’ve been indulging quite a bit ever since we got here for the holidays!
We couldn’t have planned peach recipes on the same day in the dead of winter if we tried! Great minds :)