Instead, the sky is the murkiest shade of gray and the windows are open. And I’m FREEZING! All this talk about global warming, yeah, I’m not buying it. We’ve had the coldest winters and the coolest summers lately. You know what I think, I think the next ice age is coming.
Well, maybe not, but still, summer, come back to me. Now. Please.
The only good thing about this chilly summer weather is that I can mix my food seasons. You know, make those cozy fall foods with my favorite summer ingredients. It’s pretty fun.
Peach Blueberry Baked oatmeal is a wonderful cool weather breakfast. It warms your body and your soul with its comforting goodness. It’s basically the food version of a blanket straight from the dryer. It’s even better when I can load it with peaches and blueberries, some of my favorite summer fruits.
Plus, I got to check out the Salted Caramel and Blueberry Blue Diamond Almonds. I saved plenty to snack on because they are delicious, but I also added some to my oatmeal. They add the best crunch which contrasts with the creamy oatmeal so perfectly.
When summer comes back, this also makes the best leftovers cold from the refrigerator. Mom and I devoured the entire pan over two days, but if you’re not ravenous in the morning like us, you could make this last several days for a breakfast when you’re in a hurry. Plus, it’s vegan and gluten free.
While I wait for summer to come back, I’m making another baked oatmeal and snacking on some almonds. It’s the only thing that’s going to make fall better.
Peach Blueberry Baked Oatmeal
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Ingredients
- 2 cups old fashioned rolled oats (gluten free, if necessary)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla bean paste
- 1/3 cup pure maple syrup
- 2 cups Almond Breeze Unsweetened Original Almondmilk
- 2 tablespoons canola oil
- ¼ cup Blue Diamond Salted Caramel Almonds
- ¼ cup Blue Diamond Blueberry Almonds
- 2 cups blueberries
- 3 peaches or nectarines, sliced
Instructions
- Preheat oven to 350 degrees F.
- Place most of the blueberries and peaches in the bottom of an 8 inch square baking dish. Reserve a few of each for the top.
- In a large bowl, stir together the oats, cinnamon, and baking powder. Add vanilla bean paste, maple syrup, Almondmilk, and oil. Stir to combine. Stir in the Salted Caramel and Blueberry Almonds.
- Pour oat mixture over the fruit in the pan. Spread into an even layer. Top decoratively with the reserved blueberries and peaches.
- Bake for 30-40 minutes until the fruit is bubbling and the liquid has been absorbed. Serve immediately. Oatmeal may also be stored in an airtight container in the refrigerator for up to 4 days. Serve cold or reheat in the microwave in 30 second increments until warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
It’s been cooler than normal around here. And I’m happy! Much prefer highs of 80 to those of 95 in August. 😉 And I am looking forward to fall food (and weather). Anyway, this looks terrific — thanks!
Unfortunately it’s in the 60s here 🙁
At least I can feel like summer with a bowl of this in front of me! I agree- worst weather this summer ever! I feel robbed. lol
Me too. But if winter is mild, I can be okay with it. Fingers crossed!
Oh yum! I love the addition of almonds to this dessert 🙂 And I’ll send some of my hot and humid weather up north for ya, okay??
Please, I will welcome the weather 🙂