Using Canned Peaches - Peach Baked Oatmeal

 

 

This cold, cold weather has me wanting something warm and comforting for breakfast and I love baked oatmeal with any variety of fruit. Unfortunately, this time of year there is not a lot of fresh fruit to be found, unless you had the foresight to can or freeze some at the end of the summer (I wish!)

This recipe for Peach Baked Oatmeal was first posted in the summer when peaches were plentiful and it was one of my favorites. I thought at the time, it might taste just as good with canned peaches and kept that thought at the back of my mind for a cold winter's day like today.

I found a can of peaches in my pantry and easily made the substitution for the fresh peaches in the recipe and all in all, it was a successful experiment. Of course, it didn't have that fresh peach flavor, but for the middle of winter, it was a wonderful breakfast. And, if you are back to healthy eating, like me, this is a low fat, low sugar version that will fit in well with your new year's diet plans.

Happy Wednesday!

Peach Baked Oatmeal

1 1/2 cups fat free milk

1 T vanilla

2 eggs

21/2 cups old fashioned oats

1/2 cup Splenda brown sugar

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. salt

2 T butter, melted

1 cup fresh peaches, chopped ( I substituted canned peaches from the grocery store )

Whisk together milk, vanilla and eggs. Add oats, brown sugar, baking powder, cinnamon and salt. Stir in melted butter and peaches. Pour in a greased 8 x 8 baking dish and allow to set at least 3 hours or overnight in refridgerator. Bake at 350 degrees for 25 - 30 minutes until oatmeal is puffed and golden brown.

 

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