Berry Peach Cobbler Baked Oatmeal (THM – E)

I stumbled onto a recipe for a single serving peach cobbler baked oatmeal, and used that as inspiration to make a larger version.  This is family approved, and I love that this single pan feeds us for two full days, plus two additional servings. Wow!  It's also inexpensive - double win :)

Berry Peach Cobbler Baked Oatmeal (THM – E)

5 large or 6 medium peaches

2 c berries (if using a frozen blend, no need to defrost)

1 Tbsp cinnamon

1/2 tsp nutmeg

2 scoops protein powder

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3 c oats, ground into flour (using a blender or coffee grinder)

1/3 c Truvia

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt (grey Celtic or pink Himalayan)

2 c old-fashioned oats (NOT quick cooking) – soaked with ACV for 12-24 hours, drained and rinsed *

2 c almond milk

2 tsp vanilla

2 tsp almond extract

Preheat oven to 350. Roughly chop peaches (I leave the skins on) and place in large bowl.  Gently toss with berries, spices and protein powder, then pour into a greased 9x13 pan. Wipe out bowl, then dump in the dry topping ingredients (the next 6 items in the list: ground oats - salt) and stir together.  Add the remaining wet ingredients and mix well.  Pour over fruit. Bake for 35-40 minutes, until topping is set and there’s some light browning.

Store in fridge.  Makes 10 surprisingly filling servings (I score it into ten sections after it's cooled) – I like to have mine with a dollop of Greek yogurt (with vanilla and a bit of stevia stirred in) and a drizzle of almond milk.  

*more info on soaking grains such as oatmeal HERE