Vegan Peaches and Cream Baked Oatmeal
This Vegan Peaches and Cream Oatmeal is the best way to start your day. Rolled oats, cashew cream, cinnamon and peaches are a match made in breakfast heaven. Make this baked oatmeal for meal prep or to feed a crowd at brunch. Your guests will love it!
Servings: 6
Calories: 270kcal
Equipment
- Blender
- Brownie Pan
- Mixing Bowls
- Measuring Spoons
Ingredients
- 1 1/4 cup almond milk
- 1/2 cup raw cashews rinsed
- 2 cups rolled oats gluten free if necessary
- 1/3 cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp fine-grain sea salt
- 1 cup mashed banana about 3 medium / can sub applesauce
- 1 tsp vanilla
- 1 1/2 to 2 cups diced peaches OR frozen peach slices, see note 1
For serving
- Additional peach slices optional
- ground cinnamon optional
Instructions
- Preheat the oven to 350 °F. Grease an 8x8-inch metal baking pan or a 2.5qt/2.3L ceramic casserole dish.
- Make the cashew cream: Blend the rinsed cashews and almond milk in a high-speed blender, until smooth and frothy (1-2 minutes).
- In a medium bowl, combine the rolled oats, brown sugar, cinnamon, baking soda and sea salt.
- In a large bowl, mash the bananas, then whisk in the cashew cream and vanilla.
- Add the dry ingredients to the wet. Stir to combine well, then fold in the chopped peaches.
- Transfer the mixture to the prepared baking pan and bake for about 30 minutes, or until the edges start to brown and the middle of the oatmeal has set. Add 5 minutes if you're using a ceramic dish instead of a metal pan. Allow to cool for 5-10 minutes, then serve. Refrigerate leftovers for up to four days.
Video
Notes
- To use frozen peaches, spread a layer of slices along the bottom of the greased baking pan, pour in the oatmeal mixture to cover, then add another layer of frozen slices on top. I find the texture of the peach turns out best when I use fairly small/thin slices on the top layer – use any larger/thicker slices on the bottom.
- With a Vitamix, I find that I don’t need to soak the cashews before making the cashew cream. If you don’t have a strong blender like a Vitamix, I recommend soaking the cashews in water overnight in the refrigerator. To save time, you can also soak the cashews in boiled water for 20-30 minutes.
Nutrition
Calories: 270kcal | Carbohydrates: 47g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 478mg | Potassium: 399mg | Fiber: 5g | Sugar: 21g | Vitamin A: 150IU | Vitamin C: 5.9mg | Calcium: 104mg | Iron: 2.2mg