Ingredients:

  • 2 cups (180g) rolled oats
  • 1 tsp (2g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (240ml) unsweetened almond milk
  • 1 large (50g) egg, beaten
  • 1/4 cup (80ml) pure maple syrup
  • 2 tbsp (28g) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) fresh peaches, diced small
  • 1 tbsp (12g) brown sugar
  • 1/4 tsp (0.5g) ground nutmeg

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 baking dish with butter or line it with parchment paper.
  2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, and salt.
  3. Pour in the almond milk, beaten egg, maple syrup, melted butter, and vanilla. Stir with a spatula until the oats are fully submerged and the mixture is well incorporated.
  4. Fold half of the diced peaches directly into the batter.
  5. Pour the mixture into the prepared pan. Arrange the remaining peach slices on top in a decorative pattern and sprinkle with brown sugar and nutmeg.
  6. Bake for 35–40 minutes until the edges pull away slightly from the sides and the top is mahogany-colored and crisp.
  7. Let the oatmeal cool for 10 minutes before slicing to allow the structure to set.