All the fruit at this time of year! I love stone fruits like cherries, apricots and peaches. It makes me sad that I only get to enjoy them for a few months out of the year (I know, I can always eat frozen and canned fruit, but it isn’t really the same!! Fresh cherries, fresh peaches are where it’s at in the summertime.)
Baked oatmeal is my favorite thing ever because it’s convenient, filling, and easy to meal prep. I wouldn’t bother to eat a relatively-wholesome breakfast if it wasn’t already prepared, in the fridge, ready to go first thing in the morning.
I don’t ever reheat this — I just grab it from the fridge and eat it cold. You, however, can reheat this if you want. I suspect that baked oatmeal reheats particularly well.
Stone Fruit Cobbler Baked Oatmeal
Servings: 4
Calories: 393kcal
Ingredients
- 1½ cups unsweetened applesauce
- 1 egg
- ¼ cup liquid egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk of your choice
- 2 cups uncooked old fashioned oats
- 1 peach (sliced)
- 2 apricots (sliced)
- 1 cup frozen cherries
Instructions
- Pre-heat oven to 375 °F
- Spray an 8×8-inch baking dish with nonstick spray
- Whisk together the apple sauce, egg, egg white, vanilla extract, almond extract, baking powder and salt
- Stir in the milk
- Stir in the uncooked oats
- Stir in the fruit
- Pour into baking dish and bake for about 45 to 50 minutes, until a toothpick or knife inserted into the center of the oatmeal comes out clean
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