Peachy Almond Oatmeal

Peachy Almond Oatmeal

This recipe is adapted from one that my dear friend, Barbara, shared with me. This is now one of my favorite breakfasts to make when we have house guests. It’s easy to make, nutritious, and if there are any leftovers it reheats well in the microwave. This is a hearty dish so I don’t usually serve anything else with it other than coffee and juice.

1 1/2 C. rolled oats (I have used all rolled oats and it turns out great)
1 1/2 C. quick oats
2 eggs, well beaten
1 t. baking powder
1 t. cinnamon
3/4 t. salt
1 C. milk
1 t. almond extract
1 – 24 oz. jar of Orchard Select peaches, including the syrup

1. Preheat oven to 350 degrees.
2. Spray a large casserole dish with non-stick cooking spray.
3. Mix all the dry ingredients in a large bowl.
4. Drain the syrup off the peaches into measuring pitcher. Add the milk and then additional milk to make three cups of liquid. Add the almond extract and beaten eggs. Mix well.
5. Mix the wet ingredients into the dry ingredients and pour into the prepared casserole dish.
6. Bake for 45 minutes to an hour, until the edges begin to brown and the texture is spongy.
7. Serve with milk, brown sugar, and toasted slivered almonds on the side.
Serves 6

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One Response to “Peachy Almond Oatmeal”
  1. Beth says:

    This is another great recipe Ed can have!!! We will be trying this one.

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