Original Recipe HERE
This is another addition to the ever-expanding collection of baked oatmeal dishes. I can't help it: they are always a hit, are easy to make, are relatively healthy, and usually only require ingredients I already have.
This can be served naked or with milk, cream, yogurt, or ice cream. We did a few squirts of whipped cream, naturally...what dinner isn't improved by some Redi-Whip? I used fresh peaches because they are in season, but I wonder if frozen ones would work as well. Also, the peaches were the star of the show here; the oatmeal was a wallflower. Next time I'll substitute cinnamon or nutmeg for the ginger.
3 cups quick cooking oats [I used old-fashioned]
2/3 cup brown sugar
1/3 cup whole wheat flour
1 teaspoon ground ginger
2 teaspoons baking powder
1 teaspoon salt
2 cups milk
1/4 cup canola or vegetable oil [I substituted applesauce]
1 teaspoon vanilla
3 ripe peaches, diced (peeling optional)
1) Preheat oven to 350 degrees F. Lightly grease a 9×13" glass baking dish.
2) In a large mixing bowl, whisk together all ingredients except peaches until well combined.
3) Gently fold in the diced peaches. Pour mixture into the prepared baking dish.
4) Bake 25-30 minutes, or until set in the middle.
* Measure all ingredients
* Whisk oatmeal mixture