I’ve hit that point in the winter when the freezer digging begins. I’m about out of tomatoes and chicken stock, and making mental notes to myself that I need to freeze more during this coming summer.
During this process, I also end up uncovering a few things I had forgotten about. For example, this weekend I found a couple white peaches I bought last July from a local orchard. Instead of letting them go bad before I could use them up, I peeled, chopped and froze them thinking I’d add them to a pie or other dessert this winter.
When I found them the first thing I thought of was baked oatmeal. I’ve been seeing it all over blogs lately, but have yet to make it myself. I thought the peach would make a nice variation to the apple, cinnamon and maple varieties I’ve come across.
I used a recent recipe I found at Two Peas and Their Pod and adjusted it so that I could use my peaches and my favorite varieties of cane sugar. I cut the liquid back a bit to account for the peaches, but I may have cut it back a little too much. My baked oatmeal came out almost like a cross between an oatmeal bread and cookie. However, this morning when I poured about 3 tablespoons of milk over it before heating it up in the microwave, it was perfect. Hearty and filling.
It’s only slightly sweet so I paired it up with just a dollop of my homemade peach jam. Maple syrup would work well, too. Then, as with most of my breakfasts, it had to be topped with some chopped walnuts.
I’m now a huge fan of baked oatmeal! It’s perfect to have on hand for busy mornings.
Peach Baked Oatmeal
Makes: 6 servings
2 peaches peeled, pitted and chopped (defrosted if frozen)
1/8 cup water
1/8 cup Demerara sugar
3 cups rolled oats
¼ cup mascavo sugar (or any evaporated cane sugar)
1 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp salt
½ cup milk
½ cup water
2 egg whites
1 tsp vanilla