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Peach Cobbler Baked Oatmeal

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I have a new favorite Baked Oatmeal recipe!  Peaches are ripe for the picking here in Western New York and this Peach Cobbler Baked Oatmeal is packed with that fresh from the orchard, delicious peach flavor.  I just love the smell of ripening peaches in the air when the summer sun covers the whole orchard and the gentle breezes carry the aroma everywhere.   Fresh Peach Cobbler and Peach Pie are absolutely wonderful desserts this time of year, but this recipe gives you that wonderful,  homemade peach baked taste for breakfast!   I baked this oatmeal in small Mason jars for convenient,  individual servings which is perfect for this Back To School time of year:)  This oatmeal also stays pretty warm for an extended period of time, which allows you to place a lid on and carry it along with you to work if you are running late in the morning.  You don’t want to miss the most important meal of the day right?  If mornings are crazy at your house, this oatmeal can be prepared and assembled the night before, taken out of the refrigerator and baked when you wake up.  I personally love having all the prep work and kitchen clean up done ahead of time.  If you love fruit and oatmeal breakfast ideas, put this Peach Cobbler Baked Oatmeal on your menu this week.  Would you love to enjoy that fresh flavor even after peach season is over?  Well, you’re in luck-  this recipe is freezer friendly, so make a few batches and store some in the freezer for later!

 

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Peach Cobbler Baked Oatmeal

Ingredients

  • 3 cups old fashioned oats
  • 2 eggs
  • 3/4 cup 2% milk
  • 4 Tbsp. unsalted butter, melted and cooled
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 2 large, ripe, fresh peaches, peeled and chopped

Instructions

  1. Preheat the oven to 350 degrees.
  2. Lightly spray (6) 4 oz. mason jars with non stick cooking spray and arrange evenly on a baking sheet.
  3. Set aside.
  4. In a large mixing bowl combine all of the ingredients and mix well.
  5. Divide the oatmeal evenly into the mason jars and bake for 15-20 minutes or until the centers look pretty well set.
  6. Remove from the oven and let cool at least 10 minutes- these are very hot!
  7. Serve warm with a splash of milk or by itself.
  8. Serves 6.
  9. * If you are freezing these, prepare, but do not bake. Cover well and freeze. To defrost, place in the refrigerator the night before, and bake as usual, uncovered in the morning.
  10. * This can also be made in a 2 qt. baking dish, or a pie pan, just increase cooking time to 30 minutes or so until the center is pretty well set.
  11. Enjoy!
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Comments

  2. Yvonne says

    This is delicious! I really enjoyed the texture and consistency. I confess I had no peaches so I added an apple and some raisins and it was delicious! The next batch will definitely have peaches and maybe some raspberries. I am going to try the little individual servings next time as well.

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