Baked oatmeal is such a favorite breakfast in our house, and I have fun inventing new recipes with each season. With its bounty of fresh fruit, summer affords numerous opportunities for reinventing this wholesome, delicious start to the day.
The make-ahead factor is key. You may certainly prep this dish the night before and bake in the morning. Crazy as the mornings can be, however, I often mix the ingredients early in the day and bake at night so that all I have to do is slice and eat in the morning. Warm slightly, if you please!
- 2 cups milk (I have used regular, almond and coconut…all work well.)
- 4 eggs, lightly beaten
- 1/4 cup maple syrup or honey (I have also used agave syrup)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/4 cup coconut oil or butter, melted, or canola oil (I’ve even used grapeseed oil!)
- 1/2 cup applesauce or one small apple, grated (optional, see note)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea or kosher salt
- 2 cups chopped peaches
- 3 cups old-fashioned oats
- 3-4 tablespoons mascarpone cheese (could substitute cream cheese)
- 1/4-1/3 cup brown sugar
Grease a 12-inch cast iron skillet or 9×13 baking dish.
In a large mixing bowl, combine all ingredients except the oats, mascarpone, and brown sugar. Stir in the oats and combine well. Transfer the mixture to the prepared skillet and spread evenly around. Dot the mascarpone cheese evenly across the top, and then cover tightly with plastic wrap or foil and refrigerate overnight.
In the morning, preheat the oven to 375 degrees. Allow the oatmeal to sit on the counter while the oven is preheating. Uncover the oatmeal and bake for about 35 minutes or until just firm in the middle.
Remove from the oven, switch oven setting to broil, and sprinkle brown sugar over the top. Broil oatmeal for one minute, watching closely, or until the sugar is melted and top is golden.
- I have made this recipe oodles of different ways, including with the grated apple or the applesauce, both, and neither. Including the applesauce along with the juicy peaches provides more moisture and a hint of a custard flavor, thanks to the four eggs. Omitting the apple and/or applesauce yields a slightly less moist finished product, yet not at all dry. In my mind, both versions are equally delicious yet slightly unique.
While I typically take my own photos with my trusty iPhone, this gorgeous picture was taken by the very talented Jeremy Hess. Click HERE to visit his Facebook page and see more of his amazing work.