In case you missed it, I am giving away a copy of this wonderful Taste of Home Recipes Across America Cookbook. This giveaway ends on 9/6 so don’t miss it. Click here to enter. Check out this other yummy recipe from the cookbook: Blueberry French Toast Cobbler. (I am noticing a blueberry theme here! Did you know there are benefits to eating blueberries?)
Baked Blueberry & Peach Oatmeal
Excerpted from Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation
By Taste of Home
Baked oatmeal is a staple in our home. It’s very easy to prepare the night before; just keep the dry and wet ingredients separate until ready to bake. I’ve tried a variety of fruits in this dish, but the blueberry and peach combination is our favorite.
– Rosemarie Weleski, Natrona Heights, Pennsylvania
Baked Blueberry & Peach Oatmeal
Prep: 20 min.
Bake: 35 min.
Makes: 9 servings
- 3 cups old-fashioned oats
- ½ cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 egg whites
- 1 egg
- 1¼ cups fat-free milk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 1 can (15 ounces) sliced peaches in juice, drained and chopped
- 1 cup fresh or frozen blueberries
- ⅓ cup chopped walnuts
- Additional fat-free milk, optional
1. In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
2. Transfer to an 11×7-in. baking dish coated with cooking spray. Sprinkle with the walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°. Serve oatmeal with additional milk if desired.
About Catherine Cassidy, Taste of Home Editor-in-Chief.
Catherine M. Cassidy is Editor-in-Chief of Taste of Home. She is responsible for driving editorial direction and product strategy across the brand’s media platforms. They include Taste of Home, the number one food and entertaining magazine in the world; TasteofHome.com; social media; special interest publications; and cookbooks. She also is responsible for editorial direction for the magazines Simple & Delicious and Healthy Cooking and Enthusiast Brands Birds and Blooms, Country, Country Woman, Farm and Ranch Living, and Reminisce.
Cassidy has toured the country as the face of Taste of Home for national and local TV, radio, and newspaper interviews in support of the best-selling Taste of Homeproducts, including its cookbooks.
Prior to joining Taste of Home, Cassidy served as Editor-in-Chief of Prevention magazine, the nation’s largest health publication, at Rodale, Inc. Cassidy joined Rodale in 1986 as an associate editor in the book division, and was later named Executive Editor of Rodale’s Custom Publishing division. She started her career at Runner’s World andFit magazines in Mountain View, California. Cassidy lives in Mequon, Wisconsin, with her husband and two daughters.
About Taste of Home
Taste of Home is a go-to resource for the holidays and any time of the year for information on food, cooking and entertaining. Each year, thousands of great home cooks from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published in Taste of Home magazines and online, making Taste of Homeone of the largest and most successful practitioners of user generated content. Before being published, every recipe is tested in the Taste of Home Test Kitchen to ensure that it can be prepared with affordable, everyday ingredients from regular grocery stores. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest.
This recipe was shared over at Make Ahead Meals for Busy Moms Melt in Your Mouth Monday Linky!