Breakfast To Go: Almond Peach Baked Oatmeal

Bake once, eat all week: almond peach baked oatmeal | Bellini Bootcamp

A sweet, creamy, piping-hot bowl of oatmeal is the ultimate breakfast comfort food, but it’s not exactly travel-friendly. What is: these perfectly portable, make-ahead baked oatmeal bites. Bursting with summer peaches, almonds, cinnamon and vanilla, these little babies are full of fiber, low in sugar, and ready to enjoy anytime, anywhere. Store in the fridge, then when you’re ready warm ’em up and top with jam, syrup, almond butter, Greek yogurt or whatever else your heart desires.


  • 2 ½ cups rolled oats

  • 3 ripe peaches, chopped

  • 1 cup pitted dates

  • 2 ¼ cups unsweetened vanilla almond milk

  • ¼ cup sliced almonds

  • 1 tbs ground flax meal



  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 1 tbs coconut oil



  • Preheat oven to 350 F.

  • Soak pitted dates in warm water for 20 minutes.

  • Spray muffin tin with nonstick cooking spray.

  • Combine flax meal with 3 tbs water in a small bowl and allow to thicken.

  • Blend dates with 3 tbs of warm water in a food processor to make date paste.

  • Add flax mixture, almond milk, vanilla and oil and blend until combined.

  • Mix oats, baking powder and cinnamon in a big bowl. Add wet ingredients and stir.

  • Fold in the chopped peaches.

  • Pour batter into muffin tins.

  • Bake for 15 minutes. Then top with shaved almonds and bake another 12 minutes until liquid is absorbed and oatmeal is solid but still soft.

  • Let cool. Makes 18.

Originally inspired by this recipe. Yum times ten.


Posted on August 10, 2015 and filed under Food.