VEGAN PEACHES AND CREAM OATMEAL BAKE
This vegan Peaches and Cream Oatmeal Bake is the ultimate summertime make-ahead breakfast! It's creamy (without any dairy) and full of juicy peaches! Oatmeal bakes are perfect for a breakfast potluck, or snack, and this one has the absolute best flavor combo! Make some for now, and some for later, as it freezes well, too.
Servings: 9
Ingredients
- ¼ cup raw unsalted cashews optional, see note
- 1-3/4 cups almond milk divided
- 2 tablespoons flax seed
- 1/4 cup maple syrup
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 2 cups gluten-free rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 2 medium peaches diced fine (see note)
Instructions
- Pre-heat oven to 350 degrees and grease and line an 8" x 8" oven-safe dish (or similar sized baking dish) with parchment paper liner.
- Add cashews to a medium pot and cover with water. Bring the cashews to a boil over a medium high heat. Boil for 5 minutes, taking care not to let the water level drop down below the cashews. Drain and rinse the cashews, and add to a blender with ¾ cup of almond milk. Blend for 3-5 minutes, until the cashews are completely creamy.
- Meanwhile, add flax seed with remaining 1 cup of almond milk to a bowl. Whisk together, then let sit for 10 minutes.
- Then, add the cashew cream to the flax seed mixture, along with the maple syrup, coconut oil and vanilla extract. Whisk together until completely combined.
- To the wet ingredients add oats, baking powder, cinnamon, salt and diced peaches and mix until fully combined.
- Pour into prepared 8"x 8" dish and bake for 30-35 minutes, until the center is just barely firm.
- Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.
Notes
- You can leave the skin on or off the peaches. You can also use frozen peaches. Either defrost, or bake from frozen, though you have to take on an extra 3-5 minutes for the bake time.
- Have a nut allergy? It's fine to leave out the cashew cream. If you don't have a problem with dairy, you can replace the cashew cream with heavy cream and almond milk with cow's milk. If you still need it to be dairy-free and nut-free, you can substitute the almond milk with oat or coconut milk, and increase it by 1/4 cup to replace the cashew cream, but do not it won't be as creamy.
Nutrition
Serving: 1/9 | Calories: 181kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 188mg | Fiber: 3g | Sugar: 9g