Thursday, September 11, 2014

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
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 


Nathaniel said...

Uh. Oh. I was SO excited for this recipe...have fresh peaches and everything! But...we can't do almond milk. And coconut milk is an S. Anything thoughts? Or if I do half water, half coconut, could that keep it at an E? -Joy (Nathaniel is my hubby =) )

Trish D said...

If you can't do almond milk, you can pick up unsweetened coconut milk in the refrigerator section (canned coconut milk is MUCH richer and definitely an S, but the cartons are watered down and very close to same numbers as almond milk, although you may need to water it down just a bit to keep the fat grams low enough). Found some more info on that here:

Nathaniel said...

AWESOME! THANKS! I do have the carton kind and had wondered why it was an S... =) Thanks for the info! Can't wait to try this recipe! -Joy