Dessert for breakfast is definitely the way to go.
Because, let’s be honest, everything always tastes better at breakfast time. Leftover apple pie? Friday’s Chinese take-out? Bowl of vanilla bean ice cream? Yes, yes and oh, yes, please! Feed me all of that for breakfast. Although, preferably not all together. I’m not so sure how well that veggie lo mien goes with a side of ice cream.
There is something so appealing about starting my day with something warm and sweet (unless it’s ice cream, in which case cold is okay). I love oatmeal and have been known to eat it for breakfast, lunch, dinner and dessert. It’s just so good and when you’re on a college monetary and time budget, well, let’s just say that instant oats make frequent appearances around here.
When I’ve had my fair share of instant oats, I love to switch it up and treat myself to some baked oatmeal. It’s just as easy and although it requires a bit more time, I really don’t have to worry about it after putting it in the oven. Thus leaving me to clean, shower or catch up on work while it’s baking. Hello, multitasking.
I’ve got a pocket full of sunshine and a freezer full of peaches; my absolute, most favorite fruit. I’ve shed tears when they go out of season. Growing up in a sorta big farm area, I am very picky with my fruits. I know what great, fresh fruit tastes like and I will accept nothing but the best. Especially when it comes to peaches. I’ve tried dozens of times to accept the peaches that I’ve bought around here at school but they are terrible; not juicy, not sweet and definitely lacking in flavor.
At the beginning of last semester, I would buy peaches from home, cut them up and freeze them. I would say that I had close to twenty-five peaches frozen in there and I did not want to use them. Seriously, I was like a greedy kid rationing out her Halloween candy until Christmas. The other day I defrosted a bag to make this cobbler-oatmeal and nearly died. The peaches were still so juicy, sweet and fresh; it transported me right to summer. Needless to say, I don’t think the rest of those peaches are going to last the remainder of this week! My resistance has been broken.
Peach Cobbler Baked Oatmeal
(Makes about 4 big servings)
1 c. oats
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
2 tbsp. brown sugar
1/4 c. maple syrup
1 c. milk
1 tsp. vanilla
2-3 peaches, sliced
(or about 1 1/2 cups frozen peaches, thawed)
Preheat oven to 375 degrees. Place peaches at the bottom of a lightly greased baking pan. In a medium bowl, toss together oats, baking powder, cinnamon and brown sugar. In a separate bowl, whisk together syrup, egg, milk and vanilla. Pour the oat mixture evenly on top of the peach layer and then pour the milk mixture over top; be sure to pour it evenly over the oats and fruit. Bake for about 35 – 45 minutes, until the top is set and browned on top. Can be served warm or cool.