We have mentioned several times in our posts lately about the weather. Particularly the heat, and how we don’t want to turn on the oven and subsequently watch our electricity bill sky-rocket while our air conditioning tries to keep up. Last week, however, the temperature suddenly dropped down into the low twenties.
Now turning on the oven didn’t seem like such a bad idea!
For the first time in what felt like eons, the thought of a warm breakfast didn’t make us instantly break out in a sweat. Make that a warm, gooey breakfast.
Aah baked oatmeal… how we’ve missed you! This particular oatmeal concoction was of the peaches n’ cream variety! There was no actual cream in it, instead we used buttermilk, but you get the idea. It was warm and creamy, but still kind of summery since it was packed full of fresh summer peaches.
Now we’re certainly not saying that we want the weather to get colder, and this is in no way a plea for winter to come. We don’t need it to be minus 20 outside to enjoy a warm bowl of oatmeal. Just cool enough to turn on the oven. If the weather never dropped below 15 degrees, we’d be perfectly ok with that. 🙂
Of course oatmeal wouldn’t be oatmeal without an array of delicious toppings, so in the end the little bowls were topped with fresh peaches, chopped almonds and a blob of greek yogurt. But our hungry bellies didn’t allow us to take any pictures at that point, so you’ll just have to imagine it.
Peaches n’ Cream Baked Oatmeal
Prep Time: 5 min
Cook Time: 20
2/3 c. rolled oats
1/2 tsp baking powder
1/4 tsp salt
1 c. low-fat buttermilk
1 tsp honey
1/2 tsp almond extract
1 peach, peeled and diced
2 tbsp chopped almonds
Preheat the oven to 350C
Combine all dry ingredients in a medium-sized bowl, set aside.
Ina separate bowl, combine all wet ingredients. Add wet to dry and stir just to combine. Stir in the diced peach and chopped almonds.
Pour batter into 2 greased oven-safe bowls and bake for 20 minutes or until set.
Top with whatever toppings you desire!
What is your favourite cool-weather breakfast?