Description
Perfect for an easy but decadent breakfast. You'll find yourself making this Peach Cobbler Baked Oatmmeal over and over again!
Ingredients
Scale
- 1 super ripe Peach
- ½ cup Rolled oats, ground into flour ((use ½ cup oat flour instead))
- ½ scoop Protein powder ((sub with 3 tbsp oat flour) )
- 1 tsp Baking powder
- ½ tsp Baking soda
- ⅛ tsp each Cinnamon, Salt, Cardamom
- 1 tsp Coconut sugar ((if you're protein powder is sweetened, feel free to omit) )
- ⅔ cup Plant milk
- 1 tsp Lemon juice
- ½ tsp Almond extract ((feel free to omit if you don't have it) )
Instructions
- Begin by preheating your oven to 350F (180C) and lightly grease an oven safe skillet or pan with cooking spray.
- Next, wash and dry a peach, preferably a super ripe, almost overripe peach. Cut the peach into small 1" cubes and spread evenly into the pan. Sprinkle lightly with Ceylon Cinnamon.
- To make the almond oatmeal batter, simply combine the ground oats, protein powder baking powder, baking soda, salt, cinnamon, cardamom and coconut sugar in a bowl. Give it a good mix and then pour in the vegan buttermilk and almond extract. Whisk the batter until just combine.
- Dollop the mixture on top of the cut peaches, until all the batter has been used up. Place the skillet in the preheated oven and bake for 20-25 minutes, until the top is turning golden brown and the peaches are bubbling. Let cool in the skillet for 2-3 minutes and then scoop into a plate or bowl, top with a dollop of vegan yogurt and enjoy!