Low Sugar and Gluten & Dairy Free
If you’re looking for a great make-ahead breakfast or anytime treat, this delicious Coconut Peach Baked Oatmeal is for you. And since it’s low in sugar and can be made gluten-free and dairy-free. It only tastes sinfully good.
The other day I did a “Real Talk with Paula” on my Instagram stories while I was putting together this healthy peach baked oatmeal. I shared a before and after picture of the yum and lots of people were practically salivating on their screens. They didn’t tell me this, I’m just guessing. But the gist of the thing is, they wanted the recipe and I thought you might too.
The original recipe calls for blueberries but since blueberries aren’t my favorite (and I’ve already posted a blueberry baked oatmeal recipe) I love peaches in baked oatmeal so I used unsweetened frozen peaches in this batch. Feel free to use whichever fruit you like.
This peach baked oatmeal bakes up nice and high, I think it’s because of the eggs and baking powder. It makes it more like cake, and who doesn’t like cake?
- You could also add some unflavored collagen powder to make it a protein powerhouse. I used Great Lakes Gelatin, Pure Protein.
A Healthy Baked Oatmeal
The recipe also calls for unsweetened flaked coconut but I used sweetened to add a little extra sweetness. But if you really want to make it extra healthy, use the unsweetened.
Gluten-free oats and coconut or almond milk keep this treat-like breakfast healthy enough to be used on almost any diet that includes grains. But, it doesn’t taste like diet food. Remember, CAKE?
I lined my dish with parchment paper but you can skip that step and just grease your 8X8 baking dish (I’m eyeing up this baking dish to replace my outdated brown one). Bake it, slice it, and get to eatin’.
Oh wait, I almost forgot. Since it’s mostly me eating this Coconut Peach Baked Oatmeal, I wrap the individual servings in plastic wrap (this is the best plastic wrap I’ve ever used – get it at Costco for a better price) and freeze them in a bag or freezer-safe container. I can then take one out the freezer the night before and microwave it in the morning.
Note – For safety, remove the plastic wrap before microwaving.
I hope you love it as much as I do. Let me know!
Healthy Coconut Peach Baked Oatmeal
- 2 cups rolled oats, gluten-free (if desired) I used Quaker Old-Fashioned Oats
- 1 cup unsweetened coconut, flaked or shredded I used sweetened, shredded
- 1½ tsp baking powder
- ¼ tsp cinnamon
- ½ tsp sea salt I use pink himalayian salt, fine
- 3 eggs, lightly beaten
- 2 cups coconut or almond milk
- 1 tsp pure vanilla extract you could experiment with coconut or almost extract as well
- ⅓ cup pure maple syrup
- 2 cups peaches; fresh or frozen
- Preheat the oven to 350°F. Lightly oil a 8" x 8" baking dish.
- Stir together the oats, milk, baking powder, cinnamon, and sea salt in a mixing bowl.
- Whisk the eggs, coconut milk, vanilla extract, and maple syrup together in a separate bowl then combine the wet and dry ingredients. Finally, mix in the peaches.
- Place in a greased baking dish or one that has been lined with parchment paper.
- Place on the center oven rack and bake for 55 to 65 minutes or until oatmeal has set up and is slightly browned on top.
- Remove from the oven and allow the baked oatmeal to cool for 20 to 30 minutes before serving if you want it to stay together.
- In order to freeze the baked oatmeal, allow it to cool completely. Then slice into individual portions and wrap in plastic wrap and place them in a freezer-safe container. To reheat: Allow a portion to thaw slightly on the counter or in the refrigerator overnight. Unwrap and place in the microwave for 40-90 seconds depending on your microwave and whether the oatmeal is thawed completely.