Monday, July 6, 2015

Ginger Peach Baked Oatmeal (SRC)


I eat oatmeal at least 4 times a week.  It fills me up, gives me the energy to start my day and it's delicious.  I often put dry fruit in it as it cooks and bubbles away on the stove top.  The dried fruit sweetens the oatmeal naturally so that all I need is a drizzle of real maple syrup on top and my breakfast is complete. 

As I browsed through, A Taste of Madness, my July assignment for the Secret Recipe Club, I immediately became smitten with Cathleen's recipe for Ginger Nectarine Baked Oatmeal.  As stated above, oatmeal is truly my go to meal for breakfast, so the idea of baking up a whole pan of oatmeal packed with yummy flavors of ginger and fruit definitely appealed to me.  I was not disappointed.  The recipe was simple, quick and super yummy.  I made a few small changes to the recipe - I used peaches instead of nectarines, maple syrup in place of brown sugar and lastly half almond milk and half 2% milk instead of all milk.  I will definitely be making this recipe again and I highly recommend it too all my oatmeal eating and loving readers to do the same.


Another recommendation I am encouraging you all to do is to take some time to browse through all the recipes on A Taste of Madness.  Cathleen has a fantastic collection of recipes!  I adore the fact that there is a large number of recipes for ice cream and for donuts too.  I have gathered ingredients together to make Blueberry Pudding Ice Cream along with the Salt and Vinegar Roasted Chickpeas.  Both recipes make my mouth water!


I thank you, Dear Cathleen,  for such a wonderful baked oatmeal recipe.  My family and I enjoyed every bite!

Ginger Peach Baked Oatmeal
(recipe slightly altered from A Taste of Madness)

Ingredients:
3 cups rolled oats
2/3 cup real maple syrup (or brown sugar)
1/2 cup whole wheat flour (1/3 cup if you use brown sugar)
1 tsp ground ginger
2 tsp baking powder
1 tsp salt
2 eggs
1 cup almond milk
1 cup milk (any combination of milk is fine as long as you have 2 cups of "milk" in all)
1/4 cup canola oil
1 tsp vanilla
2 ripe peaches (or nectarines), diced

Directions:
Preheat oven to 350 degrees F.  Grease a 9x13 pan and set aside.

In a large bowl combine all dry ingredients and then add in wet ingredients.  Stir to combine well.  Gently mix in diced peaches.  Pour batter into prepared pan and bake for 25-30 minutes, or until middle is set.  Cool slightly, serve and enjoy!


Happy Ginger Peach Baked Oatmeal Baking!

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