Ingredients
Scale
- 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