This recipe for Raspberry and Peach Oatmeal Bake came out of a necessity to bake and bake something that was mostly good for me. Cause I don’t know about you, but right now, I am turning to all of the comfort foods (last night I made chicken pot pie and it was glorious). With all that comfort food, I am already starting to feel like maybe I need to figure out how to add some more fruits and veg into my diet.
Rummaging through my freezer, I found a bag of frozen peaches and raspberries. Perfect! With that as a starting point, I got to work.
All old-fashioned rolled oats are gluten free but depending on how they are processed they could contain trace amounts of gluten. If you have a gluten intolerance, you will want to make sure that the oats you buy are labeled gluten free. But if you are just trying to cut down on gluten, any old-fashioned oats will work great!
We’re currently in the middle of an egg shortage because so many people are stress baking. A friend of mine who is allergic to eggs tipped me off to using cream cheese as a substitute in baking. Eggs typically act as a binder and add richness to a dish, but in this case that is the job of the cream cheese and butter. The cream cheese does a great job of holding everything together and the butter brings this oatmeal bake to the next level.
Make it Vegan
I think this would be delicious with unsweetened almond milk (maybe even better than cows milk!). Substitute the cream cheese with your favorite dairy free substitute (searching I found a recipe through the BBC that seems like it would be tasty). Or use silken tofu with a little bit of lemon juice for tang. Use coconut oil for the butter.
Disclaimer: I have not tested this method. If you make it vegan, let me know what you think!
Make Ahead Frozen Treat
Once cooled, cut into bars and then wrap each individual bar with parchment paper and then plastic wrap and put them all into a zip-top storage bag. They should keep in the freezer for up to 3 months. When you are ready to eat, preheat the oven to 350° F. Remove from the bag and the plastic wrap. Bake them in the parchment paper on a cookie for 20 minutes, unwrap the parchment and let them cook for another 5-10 minutes or until the top has crisped and the middle is heated through.
Make it Your Way
I want this to be something that you can make with what you have in your pantry. If you don’t have cream cheese, try using drained yogurt or buttermilk (use a ¼ cup). No peaches? Try other pitted fruit like plums, apricots, or cherries. Or totally change it with mangos or pineapple. Replace the raspberries with any other kind of berry.
Raspberry and Peach Oatmeal Bake
- 65 grams unsalted butter melted and cooled, divided (about 5 tablespoons)
- 50 grams brown sugar divided (5 tablespoons, packed)
- 284 grams frozen peaches 10 ounces
- 170 grams cream cheese about 3/4 cup
- 7 grams cinnamon about 3 teaspoons
- 10 grams kosher salt about 1 ¾ teaspoons
- 3 grams baking powder 1 teaspoon
- A large pinch of nutmeg
- 375 grams whole milk about 1 ½ cups
- 4 grams orange zest; one whole large orange 1 tablespoon
- 10 grams vanilla extract 2 ½ teaspoons
- 290 grams old fashioned rolled oats about 3 cups
- 150 grams whole almonds toasted and finely chopped (about 1 cup)
- 284 grams frozen raspberries 10 ounces
- Preheat the oven to 350 degrees. Add half of the cooled, melted butter to the bottom of an 8-inch x 8-inch (20 cm x 20 cm) baking dish and sprinkle with 30 grams of sugar. Add peaches in a single layer, set aside.
- In a large bowl, using a wooden spoon or stiff spatula, mix together cream cheese, remaining sugar, cinnamon, salt, baking powder, and nutmeg until creamy and fully combined. Add in 50 grams of milk and mix until there are no more lumps. Add another 50 grams of milk and mix until fully incorporated. Add remaining milk along with the orange zest and vanilla and stir to combine. Fold in oats, almonds, and raspberries. Scrape ingredients into your prepared baking dish.
- Bake for 35-45 minutes rotating the pan halfway through baking until peaches can be easily pierced with a fork and the top is lovely, and golden. Serve immediately.
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