Peaches and cream in the dead of winter is a warm and comforting little reminder of summer.
Anything that reminds me of warm weather and summer is welcome.
I’m always looking for ways to take basic ingredients like oats, canned peaches, a banana, and a handful of raisins, and elevate them to something more enticing and jazzed up.
Because let’s face it, oatmeal can be pretty plain Jane and boring.
This baked oatmeal is anything but boring, and it’s whisked together in one bowl in 5 minutes before being turned out into a pan and baked for about 30 minutes.
Why babysit stovetop oats when you can throw this into the pan, go take a hot shower, and just as you’re finishing up with your morning routine, your warm, hearty, and satisfying breakfast is ready.
The oatmeal is packed with so many layers of flavor and textures including the chewy oats, creamy coconut milk, cinnamon and brown sugar, vanilla, and soft peaches.
I used one 14-ounce can of lite coconut milk, and there’s a faint coconut taste, but it’s hardly noticeable. Then again, I adore coconut oil/coconut milk and love baking with it, so am somewhat immune to it. However, my family didn’t detect much coconut flavor either. Use coconut milk in a milk-carton rather than a can if that’s what you typically buy, or use any other milk you prefer from almond to cow’s milk.
I used one 15-ounce can of canned peach halves that I diced. The chances of finding peaches in the dead of winter are nil, but if you happen to have fresh, go for it.
Try canned pineapple, fresh apricots, nectarines, plums, or apples based on what’s in season. Frozen blueberries, strawberries, or any berry medley would be great. Use about 1 1/2 cups, give or take.
There’s a banana included both for flavor and to act as a binder since this recipe is vegan and gluten-free.
I included raisins, but if you don’t like them, omit or use another dried fruit you prefer. Dried blueberries, pineapple, or mango would be great.
I topped it with peach-infused, warmed maple syrup. Why have plain syrup if you can jazz that up, too.
It makes one 8×8-inch pan, which is four very hearty servings, or it will serve six more modestly. I made this over the weekend, wrapped the extra portions in the fridge, and for the next few mornings, just nuked what I needed. Breakfast was ready in 1 minute on those days.
If you’re single or have a small family, you can make one batch and have breakfast handled for half the week.
Because of the fiber from the oats, raisins, and peaches, this is a healthy yet hearty breakfast that will keep you full for a long time.
Value-based eating is always the way to go.
New Year’s resolution time is just around the corner.
If this is what vegan, gluten-free, and healthy means, count me in.
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Peaches and Coconut Cream Baked Banana Oatmeal with Peach Maple Syrup
Ingredients
- 1 medium/large ripe banana, mashed
- one 14-ounce can coconut milk, lite is okay; another milk you prefer may be substituted
- ¼ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 2 ¼ cups old-fashioned whole rolled oats (not quick-cook or instant; use certified gluten-free oats
- ½ cup raisins, optional (I used TJ’s Raisin Medley)
- 1 teaspoon baking powder
- one 15-ounce can peach halves in juice or syrup, lite is okay, drained and diced – divided use
- about 3/4 cup maple syrup
Instructions
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a large mixing bowl, mash the banana.
- Add the coconut milk, brown sugar, vanilla, cinnamon, and whisk to incorporate.
- Stir in the oats, optional raisins, and baking powder.
- Fold in two-thirds of the diced peaches. There were 6 peach halves in the can, and I folded in 4 of the 6 halves (already diced) into the batter. Reserve remainder for the syrup.
- Turn mixture out into prepared pan, smoothing the top lightly with a spatula. For a nice visual pop, sprinkle a few peaches and raisins on top.
- Bake for about 30 minutes, or until oatmeal is set in the center and there’s no liquid pooling and it’s not jiggly. Because ingredients, ovens, and preferences vary, bake until your oatmeal is done. Allow to cool in the pan while preparing the peach syrup.
- In a microwave-safe measuring cup or bowl, combine the maple syrup, reserved peaches, and heat for about 1 minute on high power to warm.
- Slice or scoop out the oatmeal onto plates or bowls and top with syrup. Oatmeal is best fresh, but will keep airtight in the refrigerator for up to 5 days. Reheat gently in the microwave as desired. Extra peach syrup will keep airtight for up to 5 days in the refrigerator. Reheat gently in the microwave as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is sooooo good. By accident, I only put 1/8 cup of brown sugar and it turned out DELICIOUS! Highly recommended!!! My favorite part is the edges that are a little golden and slightly crispy….mmmmm, so Good! I just noticed this was posted in 2014…well good food never goes out of style!
This is sooooo good. By accident, I only put 1/8 cup of brown sugar and it turned out DELICIOUS! Highly recommended!!! My favorite part is the edges that are a little golden and slightly crispy….mmmmm, so Good! I just noticed this was posted in 2014…well good food never goes out of style!
Thanks for leaving a comment on this old(er) post! You’re right good food never goes out of style and I’m so glad you enjoyed this and that the sugar was a ‘happy accident’!
Hi came across your site searching for oatmeal recipes. I just made the peach oatmeal recipe – so good! I shared the recipe with my sisters!
Thanks for trying it and glad it was a big success and thanks for sharing!
Just made a pan using skim milk, part of a jar of peaches left in our fridge, and some frozen cranberries. Perfect – sweet enough with a bit of tang! Another winner.
Glad the leftover peaches, skim milk & frozen cran worked just fine! Thanks for trying it!
Just made this and it vastly exceeded my hopeful expectations! WOW it’s tasty, perfect for dreary winter days. :) I changed it a bit, only half coconut milk and the rest was skim milk and I just put the whole can of peaches into the mix. I’d love to try it with some currants, or maybe some apples as well. Oh, and added a tsp of ginger, just because I love ginger. What a lovely, easy, tasty, and wholesome recipe. Thanks!
Thanks for trying it & glad it exceeded expectations! Currants, apples, really any dried (or fresh or frozen fruit) can be worked in. And I love ginger, too! Good call on putting some in :)
When you say canned coconut can you also use coconut milk from fridge or carton section? Or is it the thicker version that comes from a can that is necessary? TIA
Canned is probably better because yes it’s thicker and richer but if all you have is fridge/carton section, that will work. It’s oatmeal – pretty hard to screw it up – but it will taste richer and better IMO if you use canned.
Um, yes please! This is a good way to kick off the New Year. :) I love baked oatmeal–it’s so filling and just warms me up in the morning. I hope 2014 is an amazing year for you and your blog, Averie!
This seriously looks fantastic!! Peaches and coconut cream are going to be my new favorite combo.
After the heavy indulging that took place over the holidays, this looks refreshing and bright! Although I’d probably defeat the purpose by eating three servings. ;)
I’m not normally a big oatmeal person, but this has me craving oatmeal!!
And thanks for pinning!
I want to try this! Would quick-oats absolutely not work for this recipe?
No b/c it will turn to complete mush in the oven after 30 minutes.
Snow is in our forecast so I thought this would be the perfect New Year’s Day breakfast. I went with apples and raisins (and a little maple extract). The coconut milk makes it creamy and rich–this is some serious comfort food! It’s easy to mix together and the banana holds it together nicely. Great recipe with lots of mix in options! I’d love to try pineapple and coconut flakes sometime.
Pineapple and coconut flakes sounds wonderful! Thanks for trying it, Paula, and glad you liked it. I agree that the coconut milk really adds a great creamy factor and yes, it’s some serious comfort food. Thus, unless you’re a lumberjack, you’ll probably have planned leftovers/pre-made breakfasts for another day or two, which is nice! Happy new year!