Baked oatmeal, again.
This is the 63rd post on this little blog and the third time I made baked oatmeal for you. That’s one baked oatmeal every 21 days. Except that my first two baked oatmeal recipes were posted just 10 days apart.
I was going to take a break from making baked oatmeal until this past weekend. I ate it at a restaurant. And after the first bite, I knew I’d be making it for you soon.
This combo of peaches + cranberries was inspired by what I ate at Cafe 101. I’ve had the idea of peach baked oatmeal in the back of my mind for a while, but have been waiting for fresh peaches. Cafe 101’s baked oatmeal was so good though, and I’m pretty certain the peaches weren’t fresh, so I decided to go for it. What made my decision even easier was the can of Three Springs Fruit Farm peaches I had in my cupboard. With that, I had no doubt that canned peaches would suffice.
Even though this is the third time I made you baked oatmeal, this is the first time it doesn’t contain nuts. Or golden raisins. But it does have dried cranberries. Those are close to raisins. I really wanted to use fresh cranberries, but could not find them! I don’t think I realized fresh cranberries were a seasonal purchase. Definitely wrong about that.
And! I baked this in my cast iron skillet. Yes, I am obsessed. It’s the best.
This oatmeal is delicious. Not overly sweet, but for me, just the right amount. The cranberries get plump and the juicy peaches break right apart after they are baked. Sweet cinnamon and vanilla compliment the fruit perfectly.
2 cups oats (I used old fashioned)
1/2 cup brown sugar
1 teaspoon baking powder
1 heaping teaspoon cinnamon
3/4 cup dried cranberries
1 1/2 cups milk (I used almond)
1 egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons butter or coconut oil, melted + cooled
5 canned peach halves, diced
Preheat oven to 350*. Grease a cast iron skillet or a baking pan with butter or coconut oil.
In a bowl, mix together the oats, brown sugar, baking powder, cinnamon and dried cranberries.
In another bowl, mix together the milk, egg, vanilla extract and melted butter or coconut oil. Pour the wet ingredients into the dry ones and mix well. Fold in the diced peaches.
Transfer batter to the greased skillet or pan. Bake in the preheated oven for 25-30 minutes, until oatmeal is set and slightly golden brown.