Peach Blueberry Baked Oatmeal

Generous bites of peaches and fresh blueberries are nestled in a hearty baked oatmeal with a hint of cinnamon and a fork ready to take a bite of oatmeal off the plate.

This simple baked oatmeal is filled with hearty pieces of peaches and blueberries for a delicious twist on a classic breakfast. Fresh fruit adds a wonderful natural sweetness and enjoyable flavor to every bite.

Course Breakfast

Cuisine American

Keyword Baked Oatmeal

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 318kcal

Author Jennifer Osterholt

Ingredients

1/2 cup butter
1/3 cup brown sugar
3 eggs
1 1/4 cup milk
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
3 cups old-fashioned oats
1/2 cup blueberries fresh or frozen
1 1/2 cups peaches chopped - we use a 15 oz can, drained

Instructions

Beat butter and brown sugar until smooth.
1/2 cup butter, 1/3 cup brown sugar
Add eggs, milk, cinnamon, salt, baking powder and oats. Mix well.
3 eggs, 1 1/4 cup milk, 1 teaspoon cinnamon, 1 tablespoon baking powder, 1/2 teaspoon salt, 3 cups old-fashioned oats
Add the fruit and fold in.
1/2 cup blueberries, 1 1/2 cups peaches
Pour into a lightly greased 9 x 13" baking dish.
Bake in an oven preheated to 350℉ for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Or cover tightly, refrigerate overnight and bake in the morning for 35 to 40 minutes until the edges are lightly browned and the center is baked.

Notes

Serve oatmeal hot with warm milk and a sprinkle of sugar on top if desired.
We like using fresh peaches when in season and a 15 ounce can of drained diced peaches throughout the year.

Nutrition