Description
This baked oatmeal with nectarines and pecans is a delightful and nutritious breakfast option, perfect for starting your day off right. The sweet nectarines and crunch from the pecans create a perfect harmony in each bite.
Ingredients
Scale
- 2 cups rolled oats
- 2 cups almond milk or nut-free plant milk (such as hemp milk)
- 1/4 cup honey
- 2 large eggs or 2 flax eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups diced nectarines
- 1/2 cup pecans or pumpkin seeds
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, combine rolled oats, milk, honey, eggs (or flax eggs), vanilla extract, baking powder, cinnamon, and salt.
- Gently fold in the diced nectarines and pecans (or pumpkin seeds).
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30 minutes or until the top is golden brown and set.
- Let cool slightly before slicing and serve warm.
Notes
For a nut-free version, replace almond milk with hemp milk and use pumpkin seeds instead of pecans. You can also substitute fresh peaches for nectarines if needed. If vegan, replace eggs with flax eggs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 55 mg
Keywords: Baked Oatmeal, Nectarines, Pecans, Nut-Free, Vegan Option, Breakfast, Dessert