Yields: 4-8 people depending upon serving size.
Prep time: 10-15 min, Cook time: 35 minutes.
Adapted from Taste of Home Magazine
- 3 1/2- 4 cups old fashioned oats, I used the extra thick oats from Bob's Red Mill
- 1/3 c packed brown sugar, or 1/4 c pure maple syrup OR 6 teeny scoops KAL stevia
- 1 tablespoon brown sugar (for sprinkling on top)
- 1 1/2 cups vanilla unsweetened almond milk or milk of choice.
- 2 tsp baking powder
- 1/2 tsp salt
- 2 egg whites
- 1 whole egg (or another 2 whites)
- 2 tablespoons coconut oil
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 2 fresh peaches, diced with skin off.
- 1 cup fresh or frozen blueberries
1. Preheat the oven to 350 degrees.
2. Lightly grease a glass baking dish (11x9 or 13x9) with about 1tsp of coconut oil.
3. In a large bowl combine all the dry ingredients.
4. In a smaller bowl, whisk the wet ingredients except the fruit.
5. Combine the wet to the dry and let sit for a few minutes.
6. Gently stir in peaches and blueberries.
7. Transfer the mixture to the baking dish.
8. Sprinkle remaining 1 tablespoon brown sugar on top of the oat mixture.
9. Bake uncovered for 35-40 minutes.
I used this oatmeal as my meals for the entire week. For me, it made four servings so I portioned the oatmeal into 4 small Tupperware bowls with lids. Each morning I take out the Tupperware and microwave for 1-2 minutes and add more almond milk until it reaches the consistency I desire.
According to Taste of Home, this makes 9 servings but I ate more than was recommended. Any combination of fruit can be used. Additional topping could include: walnuts, pecans, shredded coconut etc. Get creative!