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Yield: 12 muffin cups or an 8x8 or 7x10 pan
3 cups old fashioned oats
1/2 cup light brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup butter, melted
1 1/4 cups milk
1 large peach, sliced thinly and diced, about 1 cup
optional: cinnamon or nutmeg to taste
Preheat the oven to 350 degrees. Thoroughly grease the muffin cups or pan with butter. Combine the dry ingredients in a mixing bowl and drizzle with the warm butter, stir to combine. Add the eggs, stir and then add the milk. Stir to combine everything and then stir in about 2/3 of the peaches, reserving a few peaches for the top of the oatmeal.
Scoop the mixture into the muffin cups or pour it into the pan. Bake the muffin cups for about 20 minutes, until an inserted knife comes out with only moist oatmeal crumbs. (A full pan of oatmeal will take about 35 minutes.) Serve warm and Enjoy!
FREEZER MEAL: Let the oatmeal cool completely and then store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.
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