• Watson

Peach and Oatmeal Bake

This is not a copy of Apple Crisp!

Because if it was, I’d have simply copied and pasted that recipe except replacing all “apple”s with “peach”es.

And that’ll be uncool.

This, I fear, makes an even healthier and yummier breakfast/snack in summer. Because there is more oatmeal, and there is peach, plus milk and egg, AND coconut oil!

This also helps you get rid of ripe peaches, FAST! (We used 5 to make ours today.) Kind of like banana bread in that sense, but healthier and yummier.

So here is how to make it:

For a 9’’x13’’ baking dish,


Dry ingredients

  • 4 cups rolled oats

  • 4 tablespoon, plus 4 teaspoon brown sugar for topping

  • 2 teaspoon baking powder

  • 1 teaspoon cinnamon

  • ½ teaspoon salt

Wet Ingredients

  • 4 cups milk

  • 2 large eggs

  • 2 tablespoon maple syrup

  • 4 tablespoon melted coconut oil

  • 1 teaspoon vanilla


  • 4 cups diced

  • 8~10 slices


  1. Preheat the oven to 350 degree F;

  2. In bowl #1, mix all the dry ingredients, except the 4 tsp sugar (for topping);

  3. In bowl #2, mix all the wet ingredients;

  4. Into the baking dish, layer all the diced peaches at the bottom; and pour the mixed ingredients in bowl #1; then pour the mixture in bowl #2;

  5. Top the dish with peach slices, and the 4 tsp sugar;

  6. Bake for 35 ~ 40 minutes;

  7. Turn the oven to broiler, and broil for about 2 minutes to caramelize the top.

Dig in!

Watson’s notes:

Don’t just have oatmeal for breakfast! Heat up the leftover in microwave and top it with Greek yogurt to make a nice snack. I’d dollop some whipped cream on top to have it over tea any time!

The problem is, there is no leftover!

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