Baked Oatmeal with Peaches and Maple Almond Cream

 
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Autumn is getting closer and closer every day, and maybe its all the rain we've been having, but lately I've been craving coziness. My mornings are spent curling up with blankets, tea and books. I'm wearing big, comfy sweaters during the middle of the day when anyone in their right mind would have a t-shirt on. And slightly more relevant to this post, I'm dreaming of baked oatmeal. The parallel that this recipe holds to a fruit crumble is hard to ignore, because yes, maybe, I can't wait for big thanksgiving dinners, colourful leaves, pumpkins... 

That being said, I'm certainly savouring the last few weeks of summer, especially because right now is peach season. There is honestly nothing like a ripe ontario peach in august: tender, juicy and flavourful. Peaches from any other time of year can barely even be considered the same fruit. This baked oatmeal is realllly simple and makes plenty. It's perfect for serving to family or friends, and leftovers make a cozy, quick breakfast during the week when you're in a rush to get out the door - just reheat with a splash of almond milk.

 

Baked Oatmeal with Peaches and Maple Almond Cream

Makes 4 servings

1 tbsp ground flax seeds + 1 1/2 tbsp water

2 cups rolled oats

1 cup roasted, slivered almonds

1/4 cup maple syrup

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 3/4 cups almond milk (or other nut milk)

2 tbsp coconut oil

3 peaches, sliced

 

For the maple almond cream:

2 tbsp maple syrup

2 tbsp almond butter

1 tbsp almond milk

pinch sea salt

1/8 tsp vanilla

 

Preheat oven to 350°F

Make the flax egg: combine ground flax seeds with 1 1/2 tbsp water, whisk with a fork and let sit for ~10 minutes.

Combine oats, salt and spices in a medium-sized bowl. In a separate bowl mix 1-3/4 cups milk, 1/4 cup maple syrup and flax egg together. 

Add half of the dry oat mixture to a medium sized baking dish and half of the sliced peaches and almonds. Add the second half of the oats and top with remaining peaches and almonds. Pour milk mixture evenly over oats and distribute dollops of coconut oil on top.

Bake in preheated oven for 40-50 minutes until golden brown.

While baking, make the maple almond cream: mix together all ingredients in a small bowl.

Serve warm drizzled with maple almond cream and a splash more milk if desired. 

 
 
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