Preheat oven to 350 degrees.
Recipe
Author
Hy-Vee Balance Magazine
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 280mg
- Total Carbohydrates: 57g
- Protein: 7g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 30%
0%
Iron 10%
0%
Calcium 20%