Preheat oven to 350 degrees.
This oatmeal and fruit bake is perfect for feeding a large crowd for breakfast. Use frozen blueberries and peaches in this recipe.
Servings and Ingredients
|2 c.||Hy-Vee old-fashioned oats or gluten-free old-fashioned oats|
|½ c.||Hy-Vee sliced almonds, plus additional 1/4 c. almonds, toasted|
|½ c.||Hy-Vee brown sugar, packed|
|2 tsp.||Hy-Vee ground cinnamon|
|½ tsp.||Hy-Vee salt|
|1 ¼ c.||Hy-Vee frozen sliced peaches, divided|
|1 ¼ c.||Hy-Vee frozen wild blueberries, divided|
|¼ c.||Hy-Vee honey|
|2 ½ c.||Hy-Vee unsweetened almond milk|
|¼ c.||Hy-Vee coconut flakes|
Things To Grab
- 2 large bowls
- 10-inch cast iron skillet
Combine oats, 1/2 cup almonds, brown sugar, cinnamon, and salt in a large bowl.
Toss together 1 cup each frozen peaches and wild blueberries in a separate bowl; drizzle with honey. Add fruit mixture to oat mixture; combine well. Transfer mixture to a 10-inch cast iron skillet. Pour milk on top. Bake 30 to 40 minutes or until set.
Serve topped with remaining 1/4 cup each thawed peaches and blueberries, coconut flakes, and toasted almonds.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 280mg
- Total Carbohydrates: 57g
- Protein: 7g