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This easy egg alternative will save time in the mornings. Gluten free, dairy free, refined sugar free, paleo and vegan healthy baked oatmeal made with peaches and rhubarb recipe with just enough cinnamon and nutmeg.
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Healthy Baked Oatmeal made with Peaches and Rhubarb Recipe

This easy egg alternative will save time in the mornings. Gluten free, dairy free, refined sugar free, paleo and vegan healthy baked oatmeal made with peaches and rhubarb recipe with just enough cinnamon and nutmeg.
Course Breakfast
Cuisine American, dairy free, gluten free, refined sugar free, vegan
Author Alicia Pope

Ingredients

Ingredients:

  • 1 cup frozen rhubarb can use fresh
  • 4 cups frozen peaches
  • 3 cups GF oatmeal
  • 1/4 tsp baking powder
  • 2 cups macadamia milk can sub with almond milk
  • 3 tbsp coconut oil
  • 2-3 tbsp maple syrup can use honey for non-vegan option
  • 1 tsp vanilla
  • 1 chia egg can sub for flax egg or regular egg if not vegan/egg free
  • 2 tsp cinnamon
  • dash nutmeg

Instructions

Directions:

  • Preheat oven to 350
  • distribute 1 cup frozen rhubarb and 1 cup frozen peach slices evenly across the bottom of a 9x13 baking dish
  • Top with oatmeal mixed with baking powder
  • In mixing bowl, combine 1 tsp cinnamon and wet ingredients (macadamia milk, coconut oil, maple syrup, vanilla, egg). Then pour evenly on top of oatmeal, making sure the oatmeal is level across the baking dish.
  • Sprinkle a little extra cinnamon on top (optional)
  • Bake for 40 minutes. You can prepare the oatmeal ahead of time up to here
  • Meanwhile, add remaining 3 cups of thawed peaches, 1 tsp of cinnamon and dash of nutmeg to a pan on the stove top. If not completely thawed, add 1/4-1/2 cup water to prevent the peaches from burning.
  • Cook on medium high for about 20 minutes or until softened and slightly reduced. on the stove top. (if you added extra water, increase this time by 15-20 minutes). This peach reduction can be prepared ahead of time. 
  • When ready to serve, bake for another 10 minutes at 350 degrees to warm. Briefly warm peach reduction in skillet or stove top. 
  • Serve and enjoy!

Notes

Notes: A flax or chia egg is simply 1 tbsp of the ground seed mixed with 3 tbsp of water. Let sit for 15 minutes to solidify before using in the recipe.  If not vegan or avoiding eggs, you can use a regular egg instead of a flax or chia egg. This recipe is really good with honey as well, which I tend to prefer to maple syrup. I use Unsweetened Milkadamia Macadamia Milk and Bob's Red Mill Gluten Free Whole Grain Rolled Oats