There’s nothing better than eating breakfast after normal breakfast hours. Unfortunately, the most delicious breakfast foods – pancakes, french toast, fried eggs, etc – are also generally the least healthy, so I don’t feel great about eating them all the time.
Recipes for baked oatmeal and baked oatmeal muffins have been floating around the internet for a while now, and I’ve been dying to try them. Because I don’t have a family to make breakfast for – and my friends are too lazy to come over for breakfast – I decided to make a batch for lunch, with leftovers to reheat for breakfast. This recipe is an amalgam of a couple different recipes found online, adapted to the ingredients in my house and my (temporarily) healthy mood. If you’re feeling saucy, substitute bananas for peaches and chocolate for blueberries. Strawberries & white chocolate? Raspberries and chocolate? Apples and caramel bits? The possibilities are endless.
I made these in a jumbo muffin tin, and so my recipe is muffin-tin-specific. However, you could just as easily make this in normal muffin tins or a cake pan. However you bake it, be sure to serve it warm in a bowl with a little bit of milk and a sprinkle of brown sugar on top! Delicious.
Baked oatmeal with blueberries & peaches
- 3/4 cup fresh peaches, or thawed frozen peaches
- 1 cup fresh blueberries
- 1/4 cup + 1 tbsp honey
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup milk
- 1 large egg
- 1 tsp vanilla extract
Preheat the oven to 375 degrees. Line a jumbo muffin tin with paper or silicone liners. Set aside.
In a small bowl, mix together peaches, 1/2 cup of the blueberries, 1 tbsp honey, and 1/4 tsp cinnamon. Mix well. Ladle about 1/4 cup of the peach/blueberry mixture into each tin, then use the back of a spoon to press the mixture into all sides of the tin.
Put the tin in the oven and bake for five minutes.
In the meantime, combine the oats, 1/4 cup pecans, baking powder, and 1/4 tsp cinnamon in a small bowl. In a separate bowl, combine 1/4 cup honey, milk, egg, and vanilla extract.
Spoon 1/4 cup of the oat mixture into each muffin liner, adding more until each tin is evenly full. Then pour 1/4 cup of the egg/honey mixture over the oats. Sprinkle a small handful of blueberries and nuts onto each muffin and place the tin into the oven. Bake for 35 minutes. Serve warm.