Vegan Peach Baked Oatmeal
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 11.1g |
| Total Carbohydrates | 57.6g |
| Dietary Fiber | 7.7g |
| Sugars | 24.3g |
| Sodium | 171.9mg |
| Protein | 6.3g |
| Potassium | 374.3mg |
Vegan Peach Baked Oatmeal
Prep Time
5 Min
Cook Time
25 Min
Difficulty
Easy
Servings
4
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 11.1g |
| Total Carbohydrates | 57.6g |
| Dietary Fiber | 7.7g |
| Sugars | 24.3g |
| Sodium | 171.9mg |
| Protein | 6.3g |
| Potassium | 374.3mg |
Ingredients
- 2 cups old fashioned oats (for gluten-free; be sure to use gluten-free oats)
- 1 tablespoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- Pinch of sea salt
- 2 tablespoons coconut oil; melted
- 1 1/2 cups Almond Breeze® Original Almond Beverage (or for extra creaminess use Almond Breeze® Almond Cashew Blend Unsweetened Original Almond Beverage)
- 1 mashed banana (small-medium)
- 1 teaspoon vanilla
- 2 large peaches; pitted and sliced
- Juice of 1/2 lemon
- 1/4 cup brown sugar
Directions
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick spray or grease with coconut oil.
- In a large bowl, whisk the oats, cinnamon, pumpkin pie spice, salt and baking powder to combine.
- Stir in the almond beverage, banana, vanilla and coconut oil.
- Pour the oat mixture into the baking dish and spread evenly.
- Prepare the peaches by tossing in a small bowl with the lemon juice and brown sugar until coated.
- Place the peaches on top of the oat mixture and drizzle any leftover brown sugar and lemon mixture on top.
- Bake for 20-25 minutes, until set and the oats are fluffy.
- Cool slightly before serving, or to room temperature before storing in the freezer in individual portions.
Notes
- Not a peach fan? You could also use 1 cup fresh blueberries, plums or strawberries.
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