Peach Crisp Baked Oats
Blended Baked Oats are the too-good-to-be-true dessert-for-breakfast recipe that’s taking social media by storm. This Peach Crisp Baked Oats version is perfect for summertime and will help you feel satisfied, refreshed, and energized whatever the day has in store. It bakes into a perfect cake-like treat that is naturally gluten-free, dairy-free, and full of nutritious ingredients!
Carbohydrates 47g
Protein 20g
Fat 7g
Saturated Fat 2g
Fiber 6g
Ingredients
- 2 cups old fashioned oats
- 1 tsp baking powder
- 1/2 tbsp cinnamon
- 4 scoops collagen peptides optional
- 1 cup milk of choice (I used unsweetened cashew milk)
- 2 large eggs
- 1/2 tbsp vanilla
- 2-4 tbsp maple syrup
- 2 cups peaches (approximately 3 small peaches)
- 1/4-1/2 cup low sugar granola (I used Bob's Red Mill Maple Sea Salt Granola)
- Toppings of choice: Greek yogurt, maple syrup, nut butter, or chopped nut
Instructions
- Preheat oven to 350F. Spray a 8x8 or 9x9 baking dish with nonstick cooking spray and set aside.
- Place all dry ingredients (oats, baking powder, cinnamon, and optional collagen peptides) into a blender. Pulse until oats are broken up into an oat flour.
- Add all liquid ingredients (milk, eggs, vanilla, and maple syrup) to the blender. Blend on low until a batter is formed (similar to a thin pancake batter).
- Pour batter into prepared 8x8 or 9x9 baking dish. Top batter with peaches.
- Bake for 15 minutes. Remove from oven, top with granola, and place back in the oven for an additional 15-25 minutes, or until middle is fully set (no longer liquidy).
- Remove from oven and let it cool for 5-10 minutes. Store in the fridge in an airtight container for up to 5 days. Enjoy!
Notes
*The nutrition figures above are based on one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
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