Being a fan of Baked Oatmeal like I am, I rarely eat anything else for breakfast, the need for variation is almost a necessity. For this dreamy baked oatmeal recipe I was inspired by the classic Peaches and cream combination, perfect with all the juicy ripe Peaches available now. Since I wanted to make it spectacular in taste I added creamy Ricotta, and a lot of vanilla. It’s so so good, it’s basically dessert.
The baked oatmeal ends up with an almost pudding-like center (due to the ricotta) , a crispy exterior and juicy peach in every single bite. I have to say, this is now my favourite Summer breakfast. It honestly tastes like a decadent dessert, drizzle with a little honey, add a spoonful of Greek yoghurt or more Ricotta and you have yourself a dreamy breakfast that is easy to prepare ahead of time and super healthy too.
So, about the ingredients…
Peaches – Use yellow Peaches if you can, since they have a more intense Peach flavour that their white cousins.
Eggs – Eggs give lift and give the oatmeal structure, it also adds a good amount of proteins and nutritional value.
Honey – you can adjust the amount to taste, it gives the baked oatmeal a sweet flavor that goes perfect with the Peaches and the Vanilla.
Baking powder – also for a good lift, making the baked oatmeal more cake-like
Cinnamon and nutmeg – just a hint of these two spices is enough to give the Oatmeal that something extra
Vanilla extract – use real vanilla bean if you can, otherwise a good extract. Vanilla is a must.
Salt – a pinch of salt is what keeps it from tasting bland.
Milk – Use any kind of milk you like, the fattier the milk, the creamier the baked oatmeal will be. Plant milk works too.
Butter – Let’s be real, is there anything better than butter, even a few tablespoons can work a miracle, it adds a lot of flavour and improves texture.
Oats – quick cooking oats this time, since I wanted a creamier end-result.
Ricotta – adds all the creaminess.
Prep time : 15 min
Cooking time : 30
Serves : 6-8
- 1 tbsp. melted butter for baking dish
- 4 to 5 Peaches, not too ripe
- 4 cups/400 gr. quick cooking Oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. Cinnamon
- 1/8 tsp. grated Nutmeg
- 1/4 tsp. salt
- 2 large eggs, room temperature
- 1/4 cup/60 ml. melted butter
- 1/3 cup/80 ml. Honey
- scraping of one Vanilla bean or 2 tsp. Vanilla extract
- 1/2 cup/120 ml. full fat Greek Yoghurt
- 1/2 cup/120 ml. milk of choice
- 1/3 cup/120 ml. Ricotta
Preheat the oven to 350F/180C. Grease a 8 x 10 inch baking dish, or similar with the tablespoon of butter.
In a large bowl combine the dry ingredients, the quick-cooking oats, the baking powder, baking soda, the cinnamon, the nutmeg and the salt. Stir to combine well.
In another bowl beat the eggs, the melted butter, the honey, the vanilla, the yogurt, the milk and the Ricotta.
Peel the Peaches*, slice in half, remove the the stone by twisting the halves, then cut into wedges. Divide into two portions.
Add the wet ingredients to the dry and mix to combine. Pour half the oat mixture into the greased baking dish and layer half the Peaches over the oats, cover with the remaining oats and place the remaining Peaches on top in a decorative pattern. Brush the Peaches gently with a little oil or use a little cooking spray, this will prevent them from burning or going to dark. Bake for 30 minutes, serve with additional Honey if desired and more Cream or Yoghurt.
- *If you are having trouble peeling the Peaches, you can cut a small cross into the crown of the Peach, plunge them into a pot of (no longer) boiling water for one or two minutes, until the skin cracks open then remove them straight away into an ice bath, then proceed to peel.
If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!