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As you can see by my dessert section, I haven’t posted a ton of desserts. I don’t have the biggest sweet tooth on the planet (don’t hate me!), but even more than that, I just don’t bake a lot. I’m the kind of person who just throws ingredients into a bowl, tastes it, and then throws some more in if needed. I even have ahard time following my own recipes sometimes.
Up until I started this blog, I never once measured any of my ingredients, that is, unless I was baking. Baking takes much more precision and exact measurements, or things can go terrible wrong. And I say that from experience. I also haven’t experimented much with gluten free baking, aside from cake mixes, andI probably shouldn’t be admitting this, but honesty, I’m a little intimidated by it.
I got the idea in my head that I wanted to make an oatmeal bake and I was so excited that I would be bulking up my dessert section, but when I pulled it out of the oven and took a bite, Idecided that it was much more accurately described as a breakfast food. I was a little disappointed at first, but then I realized thatthis will be my first breakfast food post, so that more than made up for it! You are definitely welcome to eat it as a dessert though, I know I did on several occasions.
Feel free to singthis songwhile reading this post, I had it going on repeat in my head throughout the whole baking and photographing process. “If I had my little way, I’d eat peaches everyday!” And now its back…
Oatmeal is one of my favorite breakfasts, but I rarely eat it because it can take so long to cook. Really, it probably only takes about 5 – 10 minutes, but sometimes in the morning that is just 5 – 10 minutes too long! I’m the type of person who rolls out of bed with a few minutes to spare before I need to head out the door. Sometimes I even pack my lunch and shower the night before to save on time. I guess I really cherish my sleep!
When I was growing up, I remember a time when my mom would have big bowls of oatmeal ready for us when we came to the kitchen each morning. I would load on the butter and brown sugar and, to me, it was pretty much the best breakfast ever. Unfortunately, these days, my mom doesn’t live close enough to cook me breakfast every morning, and I’m pretty sure that even if she did, she probably wouldn’t be spending her mornings in my kitchen. A girl can dream though…
So, instead, I made this oatmeal bake and all I need to do is wake up, cut a big slice, throw some coconut whipped cream on top and I’m out the door. I may end up eating my breakfast at my desk, but at least I’m not late for work!
I just discovered coconut whipped cream and I am completely hooked! I’m really not sure how I lived without it for so long. Most recipes that I have seen for it call for coconut milk, but all I could find at the store was coconut cream and it worked perfectly!
Oatmeal Bake and Coconut Whipped Cream recipes adapted from this recipe by Oh She Glows.
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- Author: Adapted from Oh She Glows
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Scale
- 2 1/4 cup rolled oats, gluten free if necessary
- 1 1/4 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups sliced peaches, about 3 peaches
- 2 cups milk, dairy or non-dairy, I used flax milk
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla
- 1 1/2 – 2 teaspoons grated, fresh ginger
- 1/2 cup chopped walnuts
- 2 tablespoons chopped walnuts for topping, if desired
Coconut Whipped Cream:
- 1 can of coconut milk or coconut cream, I used coconut cream and it worked well
- cinnamon
- pure maple syrup
Instructions
- Pre-heat the oven to 375 degrees F.
- In a large bowl, mix together the oats, cinnamon, baking powder, and salt.
- In a small bowl, mix together the peaches, milk, maple syrup, vanilla, ginger, and walnuts.
- Add the wet ingredients to the dry ingredients and mix well.
- Grease an 8×8 inch baking pan and then pour mixture into the pan. Press down the mixture lightly with a spoon. Top with 2 tablespoons of chopped walnuts, if desired. Place in the oven and bake for about 30 minutes, or until cooked though. Let cool for 10 minutes for serving.
Coconut Whipped Cream:
- Refrigerate the coconut milk or coconut cream overnight. Take out of the refrigerator and turn can upside down. Open the can and drain out any liquid. Place what is left in a bowl and whip with an electric mixer for a few minutes, until small peaks form. Add in cinnamon and maple syrup, to taste, and mix for another few minutes.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast, Gluten Free, Vegan
