Ahh, peaches. The season for peaches is way too short. The amount of peach recipes on the blog certainly does NOT reflect how much I love peaches. It simply reflects the very short season that we have here. In which we pretty much stuff our faces with peaches for a week straight and then it’s over. So sad. I do have frozen peaches though, so maybe I’ll have some out of season recipes to come 🙂
I have to say I’m eager to jump into fall baking. I’m planning a pumpkin week probably in a couple weeks because there are so many recipes to share. I hope I can narrow it down to just five. I love pumpkin! And then later in the fall I’m hoping to do a cookie week. There are seriously not enough cookie recipes on FD and I’m aiming to change that soon 🙂
So you’ll notice a spoonful of peanut butter on top of my oatmeal. You might think there are enough flavors in the oatmeal, I shouldn’t need to top it with peanut butter…. But I pretty much top everything with peanut butter. A spoonful of almond butter on top would be delicious too, to add some healthy fats to your breakfast 🙂
- 2 C old fashioned rolled oats
- 2 C milk
- 2 eggs
- 1 tsp vanilla
- ¼ tsp salt
- 2 tbsp maple syrup or brown sugar
- ⅓ C unsweetened shredded coconut
- 3 large peaches roughly chopped, one reserved for topping
- Lightly grease an 8x8 baking dish and set aside. Preheat oven to 375 degrees.
- In a bowl, stir together the oats, milk, eggs, vanilla, salt, and sugar. Add 2 of the three chopped peaches and stir to combine. Add the mixture to the prepared baking dish. Top with remaining chopped or sliced peaches. Place in the oven and bake for 30 minutes until the center is set and the edges are brown. Remove from the oven and cool at least 10 minutes before serving. Serve with a little extra milk over top and a drizzle of maple syrup if you like. Store any leftovers in the fridge and reheat as needed.