Baked Peaches and Cream Oatmeal.
I made you breakfast!
Copious amounts of coffee included, obviously.
Okay SO. If you’re been reading as long as I’ve been rambling (hi, seven years) then you know that I was freakishly obsessed with quaker peaches and cream oatmeal as a kid. Even today, I love the artificial peach taste and a packet made with milk is complete comfort food for me. I even bought a box of it when Max was born and ate it once a day.
Shhhhh. Don’t tell anyone.
STOP JUDGING ME.
I go back and forth with oatmeal, aside from my love of the instant stuff that food lovers with sophisticated palettes consider to be trash. I really enjoy steel cut oats and overnight oats. I’d prefer to eat my oats cold, but it’s mostly just a texture thing. And that’s why I’ve always enjoyed baked oatmeal. So much texture!
It’s almost like eating an oatmeal cake or something. Chewy with a few crunchy bits and whatever flavors you love to add.
Now why is this so wonderfully delicious? It has peach jam baked into the oatmeal.
Oh my gosh. It’s dreamy. It is theeee closest recipe I’ve found to those packets from my childhood and tastes like a big old bowl of nostalgia.
My friend Rebecca is the ULTIMATE canner. You’ve heard me rave about her candied jalapeños time and time again – just making a quick version and not canning my own – because they are wildly addictive and make everything taste incredible. And I’m so excited to tell you that she came out with a new book: Not Your Mama’s Canning Book. So cute. And?
THE RECIPES!! I die.
You guys. I’ve never canned anything. I don’t have the tools or the supplies to can anything. I’m not overly interested in it (does it require standing over a hot pot of water or something? That just doesn’t sound fun.) and figured that I would make a recipe from Rebecca’s book anyway. I made the oatmeal and used some of my favorite red haven peach jam, because her recipes are always spot on.
And then, I ended up tagging a million pages in her book of canning recipes that I want to make.
And then I remembered that I had amazon prime.
And then I decided that this year I had to can all of the things. I have a ton of plums in my kitchen right now. When I get back from vacation, I’m going hog wild with the peaches. Maybe I can do something with blueberries??
I’m into it. She even has stuff to can with bourbon. SOLD.
Plus, her book just makes it look so EASY. I’ve always been ridiculously intimidated by the whole canning process but now I feel like I can actually DO it.
Also, can I just tell you that I adore Rebecca so much. She inspires me and encourages me; she is a wonderful person and hilarious and she has FIVE boys. And she ate a smoked blue cheese chocolate truffle with me fours years ago and well – do you even NEED anything else for friendship?
- 1/4 cup unsalted butter
- 3 cups old-fashioned rolled oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup whole milk
- 2 large eggs
- 1/2 cup peach jam or peach butter
- 1 tablespoon vanilla extract
- 1 large peach, thinly sliced
- milk or heavy cream for topping
- whipped cream for topping
- toasted almonds for toppings
- Preheat the oven to 350 degrees F. Place the butter in an 8×8-inch baking dish and set it in the oven until the butter just melts. Remove the pan once melted.
- In a large bowl, whisk together the oats, sugar, baking powder, salt and nutmeg. In a small bowl, whisk together the milk, eggs, peach jam and vanilla extract. Add the wet ingredients to the dry ingredients stirring until everything is combined and wet. Scrape the mixture into the buttered dish and stir until most of the butter is incorporated, but leave some pockets of butter in the corners. Smooth out of the top and add the peach slices.
- Bake for 30 minutes or until golden brown around the edges. Serve hot with a splash of heavy cream, extra peaches, whipped cream and toasted almonds.
Whipped cream cannonballs please.