Ingredients
Oatmeal Base
- 1 ½ cups unsweetened almond milk, or other milk of choice
- 1 cup Greek yogurt, unsweetened and thick consistency
- ¼ cup maple syrup, or more to taste
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup pecans, roughly chopped
- 2 large ripe peaches, chopped (plus a few slices for garnish)
Crumble Topping (Optional)
- 3 tablespoons rolled oats (gluten-free if needed)
- 2 tablespoons all-purpose flour (gluten-free if needed)
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon pecans, roughly chopped
- ¼ teaspoon ground cinnamon
- 2 tablespoons coconut oil, melted (or neutral oil or cold butter)
Toppings (Optional)
- Vanilla yogurt
- Fresh peaches, sliced or chopped
- Maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish or similar size with coconut oil or butter to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the almond milk, Greek yogurt, maple syrup, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In another bowl, mix the rolled oats, chia seeds, baking powder, ground cinnamon, and salt. Stir in the chopped pecans and peaches gently to distribute evenly.
- Combine Wet and Dry: Pour the dry oat mixture into the wet ingredients and stir until the oats are fully coated. Let the mixture sit for 5 minutes to allow chia seeds to absorb some moisture for better texture.
- Prepare Crumble Topping: In a small bowl, mix together rolled oats, all-purpose flour, coconut sugar, pecans, and cinnamon. Pour in the melted coconut oil and stir until the topping becomes crumbly and evenly moistened.
- Assemble in Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread evenly. Sprinkle the crumble topping evenly over the oatmeal if using.
- Bake: Bake in the preheated oven for 35-40 minutes until the edges are golden brown and the center is set. A toothpick inserted into the center should come out mostly clean but the oatmeal remains moist.
- Cool and Serve: Allow the baked oatmeal to cool for 5-10 minutes. Serve warm topped with vanilla yogurt, fresh peach slices, and an extra drizzle of maple syrup if desired.
Notes
- Use gluten-free oats and flour to make this recipe gluten-free.
- You can substitute peaches with other stone fruits like nectarines or plums.
- For a vegan version, use plant-based yogurt and a maple syrup or agave substitute.
- Chilling the mixture briefly before baking can improve texture but is not required.
- This baked oatmeal stores well in the fridge for up to 3 days and can be reheated with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
