Blueberry Peach Baked Oatmeal

by Christina Reif · August 19, 2015

Is there anything much better than a satisfying bowl of hot oatmeal dotted with fresh baked fruit? Especially on a busy (school!) morning, I think not!

I’ve posted about this Peach Baked Oatmeal before, but this time, I added a little twist with some blueberries and coconut sugar.

It’s seriously delicious, and seriously easy to warm up day after day. I like to nuke a bowl full of it for about a minute and half, add a splash of milk, stir, and devour. So good.

Blueberry Peach Baked Oatmeal

adapted from my Peach Baked Oatmeal
which was adapted from Annie’s Eats

1 cup steel cut oats

2 tbsp. coconut oil

4 cups hot water

3 cups old-fashioned oats

6 tbsp. brown sugar

¾ tsp. salt

1½ tsp. ground cinnamon

¼ tsp. grated nutmeg

1 cup milk

¼ cup coconut sugar

2 tsp. vanilla extract

3 large peaches, cut into chunks
1 scant cup blueberries (I used fresh, but frozen should work, too)

½ tsp. ground cinnamon

2 tbsp. coconut sugar

Preheat the oven to 350˚ F. Place the steel cut oats in a large bowl with the butter. Pour the hot water over the oats and cover the bowl. Let stand for 20 minutes.

After the steel cut oats have finished soaking, stir in the old fashioned oats, brown sugar, salt, cinnamon, nutmeg, milk, coconut sugar, and vanilla.

Spread the cut peaches and blueberries over the bottom of a 2 quart-ish baking dish. Sprinkle the coconut sugar and cinnamon over the fruit and gently stir.

Pour the oatmeal mixture on top of the fruit. Bake uncovered for 35-40 minutes. Remove from the oven and let cool slightly before serving. (I always make the night before, and heat it up the next day.)