Baked Peach Oatmeal
(Makes 4-6 servings)
This is my favorite breakfast
during peach season! It's sweet and comforting, and so easy
because it can be made the night before and just popped in the oven in
the morning.
Ingredients:
1 1/2 cups soy milk
1 Tablespoon vanilla
4 egg whites or 1/2 cup Egg
Beaters
2 1/2 cups quick oats
1/2 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 Tablespoons dairy-free
margarine, softened
1 cup fresh peaches, chopped
(You could also use frozen or canned if fresh peaches aren't available)
vanilla-flavored soy milk
1. Whisk together soy milk,
vanilla, and egg whites until well combined.
2. Add quick oats, brown
sugar, baking powder, cinnamon, and salt; mix well.
3. Stir in margarine and
peaches.
4. Pour into 8x8-inch baking
dish; set at least 3 hours or overnight in refrigerator.
5. Place cold dish in cold
oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until
oatmeal is puffed and golden brown and a toothpick comes out clean.
6. Let cool 10 minutes before
serving.
7. Serve in individual bowls
with enough vanilla soy milk to moisten but not to make it mushy!
Adapted from a recipe from
the Churchtown Inn in Churchtown, PA.