peachy baked oats

Is it oatmeal? Is it cake? Who knows. What I do know is that it’s a super easy breakfast offering a balance of fruit, protein, and complex carbs. Vanilla and a hint of cinnamon flavor batter studded with juicy peaches, which yields a texture somewhere between muffin and bread pudding. Peachy baked oats come together in minutes in a blender and can bake while you enjoy a cozy cup of coffee or get ready for your day.

ingredients:

serves 1

• 1/2 cup canned peach slices, drained (no sugar added)
• 1/2 cup old fashioned rolled oats
• 1/3 cup skim milk or unsweetened almond milk
• 1 large egg
• 2 dates, pitted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• dash of cinnamon

Preheat oven to 350. Lightly coat a 5-inch square baking pan or 4 inch round ramekin with cooking spray (I used a small oven-safe pyrex container).

Chop the dates and place them in a blender along with 2 slices of the peaches. Chop the remaining peach slices and set aside. Add the remaining ingredients to the blender and blend until smooth. Pour the batter into the prepared pan and then sprinkle in the chopped peaches. Bake for about 30 minutes until dry on top and browned around the edges. Cool for at least 10 minutes before sprinkling with a little more cinnamon. Eat your peachy baked oats warm or at room temperature.