Want to prep a weeks worth of breakfast in just 5 minutes? Try this Baked Oatmeal with Peach & Cardamom!
This recipe was my postpartum saviour for baby #2. It was achievable to make with a newborn, kept well in the fridge for days and most importantly, was sooooooo delicious. It’s also easy to eat one handed which is always a bonus while breastfeeding 😂
Keep reading to get the full recipe!
Why You’ll Love This Recipe
Easy to Make – This recipe truly couldn’t be easier. You just mix everything together in a baking tray, pop in the oven and done! It’s so easy, you can also include your kids in the measuring, pouring and stiring.
Quick – I first started making this recipe at about 6 weeks postpartum with baby #2. If it wasn’t quick, it wasn’t going to work! I could easily pull this together on a Sunday knowing I would have breakfast ready for the week ahead.
Simple Ingredients – My bet is most of the ingredients for this recipe are already in your kitchen. Oats and milk are the essential ingredients, and the rest can be flexible.
Easily Made Vegan & Gluten Free – Prefer a plant based breakfast? Simply use a nut milk instead of regular milk, and replace the egg with 1 tbsp ground flaxseed. For a gluten free option, just make sure your oats are certified GF.
Super Versatile – Don’t like peaches? No problem! Swap to raspberries or blueberries. Don’t have cardamom at home? No problem! Use a pinch of cinnamon instead. This baked oatmeal recipe is SO versatile you can mix and match ingredients as you please.
Here’s What You Need
- Rolled Oats
- Baking Powder
- Ground Cardamom
- Salt
- Milk of Choice
- Egg (or ground flax seed to make vegan)
- Maple Syrup
- Peach
- Tahini (optional)
How to Make This Baked Oatmeal – Step by Step
This recipe really couldn’t be easier to make! It takes just 5 minutes to prepare, all in one dish. So quick and no mess.
1 – Preheat the oven to 350F or 180C.
2 – Mix all of the ingredients (except the peaches) in a baking dish until well combined.
3 – Finely slice the peaches and layer on top of the oatmeal mix.
4 – Place in the oven and bake for about 25 minutes or until turning golden brown.
5 – Serve and drizzle with some runny tahini if desired.
And that’s it! In just a few minutes with some simple everyday ingredients you can have breakfast prepared for the whole week.
If You Love This Recipe, Try These Too!
- Fig & Flax Oats – Vata Friendly Breakfast
- Festive Maple & Pecan Porridge
- Fluffy Vegan Pancakes
- Magical Morning Cacao
- Rise & Shine Coffee Smoothie
Are You Going to Make This Baked Oatmeal?
If you make one of my recipes, I would love to know how it turns out. Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!
Also, make sure to follow @ayurvedawithrebecca on Pinterest & Instagram for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest.
Baked Oatmeal with Peach & Cardamom
Equipment
- standard sized baking dish (9 x 13 inch)
- whisk
- measuring equipment (tsp, tbsp, cup, 1/4 cup)
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp salt
- 2 cups milk of choice
- 1 medium egg (or 1 tbsp ground flaxseed for vegan)
- 1/4 cup maple syrup
- 1 medium peach (finely sliced)
- 1 tbsp tahini (optional)
Instructions
- Preheat the oven to 350F or 180C
- In a standard sized baking dish (9×13 inch), mix all the ingredients (except peach) until well combined
- Then, layer the finely sliced peached on top and bake in the oven for about 25 minutes or until starting to turn golden brown
- Serve and drizzle with a little runny tahini if desired!
Hi Rebecca! I just made this recipe but when 25 min was up it still looked too liquidy. Not sure what I did wrong but it’s not firm like yours.