Servings: 6 Time: 55 min
Ingredients
2 cups old-fashioned or rolled oats, gluten-free
1/4 cup grade A maple syrup
1/2 teaspoon kosher salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 cup sliced almonds (pecans or walnuts work well too)
1/4 cup hemp seeds
2 cups unsweetened vanilla almond milk
1 flax egg* (or 1 large egg)
2 tablespoons avocado or coconut oil (melted and cooled slightly)
2 teaspoons vanilla extract
1 1/2 cups chopped peaches (if using canned, get no sugar added)
Optional: Peach slices or nuts for the top
Directions
Preheat the oven to 350 degrees F. Spray an 8x8 square baking dish with cooking spray and set aside.
In a medium bowl, mix together the oats, maple syrup, salt, baking powder, cinnamon, nuts, and hemp seeds.
In another bowl, whisk together the almond milk, flax egg or egg, oil, and vanilla extract.
If using canned peaches, drain first. Then, chop and add peaches to the almond milk mixture.
Pour the oat mixture into the bowl with the almond milk. Gently stir mixture together and pour into the baking dish.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 10-20 minutes and enjoy!
Notes:
Flax egg: 1 Tbsp flax seed meal + 3 Tbsp water.
Pan: recipe can easily be doubled in a 9x13 pan.
Gluten-free: use gluten-free oats. Enhance the flavor: substitute vanilla extract for almond extract. Top with some almond butter, non-fat Greek yogurt, or a splash of almond milk for extra creaminess!
More protein: add 1/4 cup protein powder.
Milk: use any unsweetened non-dairy milk or 1% milk.
Peaches: use fresh, frozen, or canned peaches. If you choose fresh, it’s your personal preference whether you leave the skin on or peel it off. Frozen peaches should be thawed and drained. Canned should also be drained.
Storage: store in an air-tight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat in the microwave.
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