I’ve never been a big breakfast person. I always have (need!) my morning cup of coffee and depending on my mood, maybe a piece of toast with butter and jam or Greek yogurt with fruit. I found myself with a surplus of organic peaches recently and knew that they were a bit too ripe for the kids taste; as soon as their skin begins to wrinkle in the slightest, the kids won’t go near them with a ten foot pole. That’s kids for you! I sliced up two for lunch and mixed in with my cottage cheese. Staring at the remaining four or five peaches got me thinking, what could I make with them to prolong their sweet little life? I quickly checked the pantry and found that I had everything on hand to make a healthy, gluten free baked oatmeal. I didn’t use any refined sugar in this recipe, nor did I use dairy other than a little butter to grease the bottom of my ramekins, making this not only gluten free, but low sugar, too! If you are dairy free, as well, substitute the butter for Pam spray or use a non-dairy butter alternative, like coconut butter.
Ripe slices of sweet peaches baked up with a topping of oats, pecans and cinnamon, makes this a healthy and satisfying summer breakfast that can be made ahead and served warm or at room temperature. Try this recipe with other stone fruits, like nectarines, apricots or plums. Or, change up the nuts if you prefer almonds or walnuts. It’ll soon be your go-to summer breakfast!
Gluten Free Baked Peach Oatmeal
- 4-5 medium peaches, preferably organic, rinsed and skin left on
- 1 1/2 tsp. cinnamon
- 1 Tbsp. honey
- Zest of 1/2 a lemon
- 1/4 cup organic extra virgin coconut oil, melted if in a solid state
- 1 Tbsp. agave nectar
- 1/4 tsp. salt
- 1 1/2 cups gluten free quick oats (I used Bakery on Main)
- 1/2 cup pecans, chopped
- Butter for greasing ramekins
- Step 1 Preheat oven to 375 degrees.
- Step 2 Slice the peaches into 1/2 inch thick pieces. In a bowl, toss the peaches with 1/2 tsp. of the cinnamon, the honey and lemon zest. Set aside.
- Step 3 Butter your ramekins or oven-safe baking dish. I used 3 mini Fire King baking dishes, each 5 inches in diameter.
- Step 4 In a bowl, combine the oats with the coconut oil, remaining 1 tsp. of cinnamon, salt, agave nectar and pecans. Stir until well combined.
- Step 5 Divide the sliced peaches evenly among the baking dishes (or dish if you’re using one larger baking dish).
- Step 6 Spoon a generous amount of the oatmeal mixture on top of the peaches.
- Step 7 Place the ramekins on a cookie sheet for easier access in and out of the hot oven.
- Step 8 Bake uncovered for 35 minutes.
- Step 9 Reduce oven temperature to 350. cover with foil and bake an additional 10-15 minutes until hot a bubbly. Serve warm or at room temperature. This does not require refrigeration, so enjoy for 2-3 days by keeping them covered and in a cool spot in your kitchen.