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!
1cupmashed bananaabout 3 medium / can sub applesauce
1 1/2 to 2 cupsdiced peachesOR frozen peach slices, see note 1
Additional peach slicesoptional
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.
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.