This Baked Blueberry Peach Oatmeal recipe is found in a cookbook provided for review.
Healthy, hearty and delicious, oatmeal is a staple week day breakfast in our household. I eat oatmeal for breakfast at least four times a week. I absolutely love it. However, having a warm bowl of oatmeal wasn’t always at the top of my list of favorite breakfast foods. I always wondered how people could eat what looked like a hot gummy mess. I’d see a bowl of oatmeal and instantly want to throw up. I know that sounds gross but it’s true. I couldn’t be in the same room with it, and I wouldn’t even make it for the kids. Then last year I got sick and was told that oatmeal is good for the heart. I was sold and have been eating it ever since.
After months of preparing oatmeal on the stovetop and in a slowcooker I was looking for a change. So, when I was offered the chance to receive Recipes Across America how could I say no knowing it included a baked oatmeal recipe? When it arrived I was excited about trying many of the recipes, but knew I wanted to try the Baked Blueberry Peach Oatmeal first.
Recipes Across America
Recipes Across America: 735 of the Best Recipes from Across the Nation. This cookbook is divided into five regions (Northeast, South, Midwest, Southwest, and West), and is designed to highlight the flavors, local favorites, and classic recipes of each region.
I’ve been a big fan of Taste of Home’s cookbooks and have been a subscriber of the magazine for years. Recipes Across America is a great addition to my collection of cookbooks. It’s full of tasty looking recipes, pictures and easy to follow directions. I love seeing pictures of recipes before trying them so this was a big plus for me. I don’t know about you, but directions and ingredients just don’t do it for me. Luckily the baked blueberry & peach oatmeal recipe included a picture since I couldn’t wait to try it.
Baked Peach Oatmeal
I made a few changes to the original recipe that you can find below. I omitted the blueberries and salt and used almond milk. The end result was delicious baked peach oatmeal. I still prefer stovetop oatmeal, but when I want something different baking it is a great alternative.
Overall, I am enjoying my new cookbook, and can’t wait to try some of the other recipes. Love Taste of Home but don’t have Recipes Across America? Then please enjoy this baked blueberry peach oatmeal recipe that can be found in the cookbook.
Baked Blueberry Peach Oatmeal
Excerpted from Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation
By Taste of Home
Baked oatmeal is a staple in our home. It’s very easy to prepare the night before; just keep the dry and wet ingredients separate until ready to bake. I’ve tried a variety of fruits in this dish, but the blueberry and peach combination is our favorite.
– Rosemarie Weleski, Natrona Heights, Pennsylvania
Prep: 20 min.
Bake: 35 min.
Makes: 9 servings
3 cups old-fashioned oats
½ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon salt
2 egg whites
1¼ cups fat-free milk
¼ cup canola oil
1 teaspoon vanilla extract
1 can (15 ounces) sliced peaches in juice, drained and chopped
1 cup fresh or frozen blueberries
⅓ cup chopped walnuts
Additional fat-free milk, optional
1. In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
2. Transfer to an 11×7-in. baking dish coated with cooking spray. Sprinkle with the walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°. Serve oatmeal with additional milk if desired.
For more information please visit http://www.recipesacrossamerica.com.
What’s your favorite way to enjoy this healthy, hearty and delicious breakfast staple?