Recipe: Peach Pecan Baked Oatmeal

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Now that the cat’s out of the bag about the bun in the oven, I’m excited to share some of my go-to recipes from over the past few months. The only non-negotiables have been that whatever we’re making is A) nutrient dense (because: brain food) and B) quick, easy and able to last a few days (because: exhaustion).

The good news? Those very same guidelines apply to anyone who is busy, active and health-conscious (i.e. you). So you don’t have to be expecting to enjoy these eats; you’ve just gotta want to put good stuff in your body and not spend too much time preparing to do so (because: hangry preggo).

My swaps included peaches instead of the original recipe’s nectarines, and I added a second egg and some nutmeg to up the ante on the protein and flavor. Not only does it smell fantastic while baking, but it’s even more delicious tasting — like a decadent peach cobbler!

Peach Pecan Baked Oatmeal

(recipe adapted from Full Belly)

Ingredients:

  • 2 cups old fashioned oats
  • 1/4 cup dark brown sugar
  • 1 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups milk (I used almond)
  • 1/2 cup plain yogurt
  • 2 eggs
  • 2 Tbsp coconut oil (melted, if solid, and cooled slightly)
  • 2 Tbsp maple syrup
  • 1 1/2 tsp vanilla extract
  • 2 medium ripe peaches, cut into 1/2-inch pieces
  • 1/2 cup chopped pecans
  • 1 tsp turbinado sugar

Directions:

  1. Preheat the oven to 375 degrees. Coat a 9-inch pie plate with about a teaspoon of the coconut oil.
  2. In a large mixing bowl, stir to combine the oats, brown sugar, baking powder, salt, cinnamon and nutmeg.
  3. In a separate medium bowl, whisk together the milk, yogurt, eggs, coconut oil, maple syrup and vanilla.
  4. Pour the liquid ingredients over the oat mixture and fold everything together with a large rubber spatula.
  5. Gently stir in peaches, and pour the oat batter into the pie plate. Scatter with pecans and sprinkle with turbinado sugar.
  6. Set the pie plate on a baking sheet and bake for about 50 minutes, or until it’s set in the middle (no wobble) and the top is crisp.
  7. Let sit for about 5 minutes after removing from heat to set before cutting into wedges and serving. Drizzle with extra maple syrup, if desired.
What are your must-haves when meal-planning? 
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