High Protein Peach Baked Oatmeal (with fresh peaches)
Servings: 6
Calories: 321kcal
Make this Peach Baked Oatmeal with fresh peaches for a high protein breakfast any day of the week! Easy to meal prep or serve for brunch!
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 2 cups milk of choice
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 eggs
- 2 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted and slightly cooled
- 2 1/4 cups old fashioned rolled oats
- 1/2 cup dry split red lentils
- 1 tsp baking powder
- 1 cup chopped peaches
- 1/2 cup sliced peaches
- toppings: chopped peaches, maple syrup, yogurt, cinnamon
Instructions
- Preheat the oven to 375F. Prepare a square baking dish by spraying with cooking spray. (8x8 or 9x9 baking dish will work)
- Prepare the peaches - measure out 1 cup chopped peaches and 1/2 cup sliced peaches. Set aside.
- To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, cinnamon, melted butter and salt. Whisk the wet ingredients until the eggs are combined. Then, add in the dry ingredients - baking powder, oats and lentils and 1 cup chopped ripe peaches and stir to combine.
- Pour the entire mixture into the greased baking dish and top with the fresh peach slices. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5-10 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!
Notes
- Top with 1/2 cup plain Greek yogurt to make this 20g protein per serving.
- Make sure to let the oatmeal fully cool before storing. Store in the fridge in an airtight container for up to 3 days.
- Reheating options: In the oven or toaster oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds.
- I don't recommend using steel-cut oats as they take much longer to cook and have not been tested in this recipe. Quick oats have also not been tested in this recipe.
- If you'd like to replace the butter in this recipe, use 2 tbsp melted coconut oil instead.
Nutrition
Calories: 321kcal | Carbohydrates: 47g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 235mg | Potassium: 468mg | Fiber: 9g | Sugar: 16g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 3mg
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!