Baked Steel Cut Oatmeal with Peaches

I adore recipes that allow me to assemble the ingredients well in advance so that there is little work at meal-time. This baked oatmeal is one of those fabulous recipes. A hearty, healthful breakfast is just a few simple steps away. Assemble the oatmeal at night prior to heading to bed. Toss some fresh fruit into the mix in the morning. Pop the dish into the oven. Brew up some coffee. And, grab some spoons!

 

Using steel cut oats is key here (they are easily found in the cereal/oats section of most supermarkets these days). They hold up well in the fridge overnight amidst the creamy, perfectly-spiced liquid and have such an awesome texture once baked up in this sensational breakfast dish.

Fresh peaches are used here, but this baked oatmeal works great with any fruit that I've tried (blueberries are another favorite add-in for us in this recipe). And, frankly, I think this recipe would work even if you didn't add any fruit into the mixture.

I bring together a little shredded coconut, chopped nuts, cinnamon, nutmeg, vanilla and maple syrup to really enhance the oats. I, also, mix a little quinoa in with the steel cut oats, but it can be omitted if you're not a fan or don't have it on hand. (Just replace the quinoa with additional oats.)

To serve, scoop some of the baked oatmeal into a bowl, top with a sprinkling of brown sugar (or a drizzle of honey) and pour on a little milk or cream right before digging in.

Serves 4 - 6.