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Peach Cobbler Baked Oats
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Peach Cobbler Baked Oats
Ingredients
Substitution
Note
- 2 tablespoons (vegan) butter
- 3 cups (~3 medium peaches) peach, slices
- 1/3 cup coconut sugar
- 1 tablespoon lemon zest
- 2 teaspoons cinnamon
- juice from 1 lemon
- pinch of sea salt
- Dry
- 2 cups rolled oats
- 1 teaspoon baking powder
- pinch of sea salt
- 1 teaspoon turmeric
- 1 1/4 cup unsweetened vanilla almondmilk
- 1 egg, lightly beaten (SUBSTITUTE flax egg)
- 2 tablespoons olive oil
Steps
Step 1
Set oven to 400F.
Step 2
Set a nonstick skillet on medium heat. Once hot, add butter and melt. Then add the peaches, sugar, lemon zest, juice, cinnamon and pinch of sea salt. Simmer and cook for 4 to 6 minutes until the peaches are caramelized.
Step 3
While the peaches are cooking, mix the dry ingredients together in a baking dish or dutch oven. Then add the almond milk, egg and olive oil and mix together. Fold in the peaches and mix well. If the mixture is too thick, simply add tablespoons of almond milk to thin it out. If it is too wet/thin, add tablespoons of almond milk.
Step 4
Cover and bake for 25 to 30 minutes, removing the lid (or foil covering) for the final 3-5 minutes of cooking.
Step 5
Allow to cool then evenly divide in meal prep containers. You can gently warm this up in the microwave each morning but I advise adding about a 1/4 cup of almond milk to the bowl before microwaving. Enjoy with a serving of Greek yogurt for a boost of protein.
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Peach Cobbler Baked Oats
Kevin Curry
INGREDIENTS
- 2 tablespoons (vegan) butter
- 3 cups (~3 medium peaches) peach, slices
- 1/3 cup coconut sugar
- 1 tablespoon lemon zest
- 2 teaspoons cinnamon
- juice from 1 lemon
- pinch of sea salt
- Dry
- 2 cups rolled oats
- 1 teaspoon baking powder
- pinch of sea salt
- 1 teaspoon turmeric
- 1 1/4 cup unsweetened vanilla almondmilk
- 1 egg, lightly beaten (SUBSTITUTE flax egg)
- 2 tablespoons olive oil
INSTRUCTIONS
-
Set oven to 400F.
-
Set a nonstick skillet on medium heat. Once hot, add butter and melt. Then add the peaches, sugar, lemon zest, juice, cinnamon and pinch of sea salt. Simmer and cook for 4 to 6 minutes until the peaches are caramelized.
-
While the peaches are cooking, mix the dry ingredients together in a baking dish or dutch oven. Then add the almond milk, egg and olive oil and mix together. Fold in the peaches and mix well. If the mixture is too thick, simply add tablespoons of almond milk to thin it out. If it is too wet/thin, add tablespoons of almond milk.
-
Cover and bake for 25 to 30 minutes, removing the lid (or foil covering) for the final 3-5 minutes of cooking.
-
Allow to cool then evenly divide in meal prep containers. You can gently warm this up in the microwave each morning but I advise adding about a 1/4 cup of almond milk to the bowl before microwaving. Enjoy with a serving of Greek yogurt for a boost of protein.
Nutrition per serving
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