Breakfast – Blueberry Peach Oatmeal
I love food. Breakfast is especially awesome, because it comes right after my morning run when I’m extremely hungry and after scarfing down a banana and a glass of milk am still eager for more sustenance. For the past two weeks I’ve been on a roll eating baked blueberry peach oatmeal, making it in one big batch on Sundays and then making my way through it during the week. It’s filling, fruity, and a great hot breakfast before heading off to work. I’ll admit I didn’t invent the recipe, but I did de-glutenize it and thought I’d share it here since I’m mildly obsessed with this stuff at the moment.
Baked Blueberry Peach Oatmeal
- 3 cups Bob’s Red Mill gluten free steel rolled oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder (Clabber Girl is gluten free)
- 1/2 teaspoon salt
- 2 egg whites
- 1 complete egg
- 1-1/4 cups milk
- 1/4 cup canola oil
- 1 teaspoon gluten free vanilla extract
- 2 ripe peaches
- 1 overflowing cup fresh or frozen blueberries
- Add the oats, brown sugar, baking powder and salt to a large bowl, and stir with a fork until combined. Be sure to break up those brown sugar chunks!
- Set that aside, and in another bowl whisk the egg whites, full egg, milk, oil and vanilla.
- Add the wet ingredients to the dry, and stir until well blended. Set aside.
- Whip out those peaches and cut them into thin slices. Wait until now to do this step, because the oats mixture needs to set for about 5 minutes to soften.
- Pour those peaches and all of their godly golden juiciness into the bowl. Add the blueberries and stir.
- The recipe says to use an 11x7in baking dish, but I use this glass pie pan that’s about 10 inches in diameter and it works just fine. Really use whatever you want, just be careful of (in my case) a little leakage. I just put it on top of a cookie sheet and everyone is happy.
- Anyway, add the contents to your favorite baking container and bake uncovered at 350° for 35-40 minutes, or until the top is starting to turn golden brown.
- Serve immediately, though this stuff refrigerates and re-heats very well! You can serve it with milk! Makes about 9 servings (or if you’re a running pig like me, 7).