Kitchen Adventures || Peach Blueberry Breakfast Bake
Happy Hump Day! Guys…. next week is Christmas! How did that happen so quickly?? Anyway… I decided to switch it up a bit this week because I’ve been doing a lot of heavy dishes and soups with all the new Force of Nature stuff we have! That will definitely come back. I think I’m going to do Elk sliders next. Stay tuned! But, just to give you some other ideas, here’s a super easy breakfast option that is even easier to take on the go!
This recipe is extremely diverse. I used peaches and blueberries, but you could do apples, bananas, raspberries… whatever fruit you like really! There are also a lot of choices you can make in terms of your sweetener, nuts, milk choices, etc…. Use the oatmeal as a base and go crazy! You could even mix in some almond butter or something. I like to top this with a little drizzle of maple syrup, but do you boo!
If you make another version of this, I’d love to know what you put in it!
2 cups rolled oats
1/4 cup coconut sugar (choose an alternative if you prefer, but coconut sugar has a flavor similar to brown sugar)
1 scoop vanilla protein powder (can also use coconut, unflavored, churro…)
1 tsp baking powder
1.5 tsp cinnamon
1/2 tsp salt
1/2 cup sliced almonds (walnuts or pecans would be great too!)
2 cups milk unsweetened almond milk (can use coconut milk or any other option you like)
2 tsp vanilla extract
3 TBSP melted coconut oil or grass fed butter
1 large egg – lightly whisked
1 cup peaches – sliced or cut into small chunks
Preheat the oven to 350 degrees. Grease an 8×8 glass baking dish and set aside.
In one bowl, combine the oats, coconut sugar, protein, baking powder, cinnamon, salt, and almonds. In a separate bowl add the milk, vanilla, melted oil (or butter), and egg and whisk lightly to combine.
Line the bottom of your greased dish with part of the peaches and blueberries. Layer the dry ingredients on top and then add another later of peaches and blueberries on top. Then, pour the wet ingredients over the whole thing. Shift the dish lightly or use a butter knife to create little spots for the liquid to soak through the dry ingredients.
Bake uncovered for 40 minutes or until the dish is set and starting to turn slightly golden brown. It should not be liquid in the middled. Let cool and serve! Or, divvy it up into meal prep containers for the week. This reheats really well in the microwave!