A breakfast version of peach cobbler: sweet fruit topped with spiced baked oatmeal that’s easily gluten free.
When it comes to peaches, which do you prefer: white or yellow?
Personally, I’m all about yellow peaches. Sure, the white ones are pretty – that pink hue is the main reason why they sometimes end up in my shopping cart – but they’re seriously lacking in the flavor department. Yellow peaches, on the other hand, are sweet and full of flavor.
But if you think I’m completely wrong about white peaches, don’t hesitate let me know!
With precious few days left in August, this is my last ‘Peach Month’ recipe. In case you missed the others, they were Peach Cherry Almond Overnight Oats, Peach Pie Granola and Grilled Peach and Chocolate Chunk Oatmeal.
To continue the peaches and oats theme, today’s recipe is my oatmeal version of peach cobbler. Just like a regular cobbler, there are some sweet – but not overly sweet – peaches at the bottom, which are topped with a moist and slightly chewy baked oatmeal.
If you have some late-season peaches lying around that are starting to look a little too ripe, then this baked oatmeal is an ideal way to use them up. You can also use perfectly ripe peaches here – just avoid using under-ripe fruit.
And if you’re all out of peaches – or are still months away from peach season – then I imagine this recipe would work with canned peaches (and sorry for throwing peaches at you!).
Since the best peach cobblers are spiced (in my humble opinion), there’s a good hit of cinnamon and a touch of nutmeg in this baked oatmeal. And to keep things interesting and add a little crunchiness, there’s shredded coconut and slivered almonds.
If you don’t have any almonds, try chopped pecans or walnuts instead (or just leave them out).
As you can see in some of these pictures, there’ll be quite a bit of juice at the bottom of the baking pan, especially if you use very ripe peaches. While this may seem a little odd, it’s a nice contrast to the baked oatmeal and adds some extra sweetness and moisture to the dish.
This is one of those breakfasts that you can make on the weekend, stash in the fridge and reheat throughout the week. Individual slices/pieces of the oatmeal can be easily (and quickly) warmed in the microwave. To make sure the oatmeal doesn’t dry out – as microwaves can make food dry out like the desert – I like to put my slice in a bowl, pour over some almond milk, and then microwave it until warm (about 1 – 2 minutes).
Alternatively, you could heat up the leftover oatmeal in the oven, but I’m far too impatient for that.
And if you’d like to top your warm piece of oatmeal with a scoop of ice cream, I certainly won’t stop you (or judge).
Well, as much as I’d prefer not to wave goodbye to my ‘birthday month’, I am excited to welcome September. There are some exciting things about to happen on the blog (more about that soon!), and I’m one of those pumpkin-obsessed people who adores ‘let’s add pumpkin spice to everything’ season.
Needless to say, I’m already enthused for the arrival of October.
But before we start making pumpkin spice lattes and adding pumpkin into every baked good imaginable, there’s still time for another slice of this breakfast peach cobbler.
- 2 pounds (910g) peaches
- 1 tablespoon (15g) brown sugar, packed
- 1 teaspoon cornstarch (cornflour)
- 2 eggs
- ½ cup (120g) Greek-style yogurt
- ¼ cup (60mL) maple syrup
- 2 tablespoons (25g) brown sugar, packed
- 1 teaspoon vanilla bean paste
- 1 teaspoon blackstrap molasses
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups (200g) rolled oats
- ¼ cup (20g) shredded coconut
- ¼ cup (30g) slivered almonds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup (180mL) milk
- Preheat the oven to 350°F (180°C). Grease an 8 or 9-inch (20 or 23cm) square baking dish.
- For the filling: Remove the pits from the peaches, slice them thinly, and place in a large bowl. Sprinkle over the brown sugar and cornstarch, and mix with a spoon until combined.
- For the oatmeal: In another large bowl, whisk the eggs with a fork. Whisk in the yogurt, maple syrup, brown sugar, vanilla bean paste and blackstrap molasses. Add the cinnamon, nutmeg and salt, and whisk until smooth.
- Mix in the rolled oats, shredded coconut, slivered almonds, baking powder and baking soda. Add the milk, and mix until well combined.
- Transfer the peach filling to the prepared baking dish. Pour over the oatmeal batter, and smooth out the batter with a spoon (or spatula).
- Bake for 30 – 35 minutes, or until the oatmeal is golden brown and reasonably firm when touched.
- Let the oatmeal cool in the dish for 5 minutes before serving, if possible. Enjoy the oatmeal by itself, or with steamed milk and fruit (or even ice cream).
When done, the oatmeal should ‘spring back’ when touched – if your finger leaves an indent, it’s not done yet.
Blackstrap molasses give the oatmeal a stronger brown sugar flavor. If you don't have this ingredient, either add an additional tablespoon of brown sugar to the oatmeal, or leave it out.
To make this breakfast gluten-free, make sure you use certified GF oats.