Peach Baked Oatmeal
When we’re camping, we want something to power us through hiking, kayaking, or whatever else the day holds. This peach baked oatmeal is the perfect fit. It’s sweet enough for the whole family to get excited about, but also packed with healthy fruit and oatmeal.
It’s also helpful if camping breakfasts are relatively quick and easy. Because you can prepare the oatmeal topping and fresh peaches before leaving home, all you need to do on-site is put them in your camp Dutch oven and let it bake.
If you’ve never used a camp Dutch oven before, we’ve got lots of guidance in our Camp Dutch Oven Primer. It’s easier than you would think and really expands what you can cook while camping.
This recipe serves 4, but it can be doubled and placed in a larger camp Dutch oven. Add the appropriate number of additional coals on bottom and top to reach 350◦.
If a camping trip isn’t in your future, make this recipe by baking it in a lightly greased casserole dish in your oven. Just be sure you still let the oatmeal topping chill overnight.
Peach Baked Oatmeal
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch salt
- 2 cups quick-cook oats
- 1 tablespoon margarine, melted
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup milk
- 2 lbs fresh peaches
- 2 tablespoons flour
- 2 tablespoons sugar
Before you leave:
- Mix together the brown sugar, baking powder, cinnamon, salt and oats. Add the margarine, vanilla, egg, and milk. Place in a zip top plastic bag.
- Peel, pit, and slice the peaches. Mix flour and sugar, stir in peaches. Place in a zip top plastic bag.
- Store both bags in the fridge and transfer to your cooler when you head out. The topping should have a night to chill before you assemble and bake.
- Place peach mixture in well-oiled 8-inch Dutch oven and spread oatmeal mixture over.
- Bake at 350◦ (use 5 coals underneath and 11 on top) until oatmeal is puffed and golden, about 45 minutes.