Peach/Nectarine Maple Oatmeal Bake

Good Morning all! If you have ever spoke with me, I always praise the amazing staying power of my morning oatmeal. It has become one of my favorite ways to start the day, but we had an over abundance of peaches/nectarines a few weeks ago and thought this would be a delightful way to combined the two. Currently, it has been unseasonably hot here in Ohio not exactly inviting a recipe like this however, it would be awesome to take with you on a camping trip (given you have proper refrigeration) or for a feast on the weekend for your family.

To me this is a great late summer recipe that can transfer over into the fall months. I love cinnamon and the oats together sweetened by the fruit. I will be making this again actually today for my meal prep along with these Chocolate Peanut Butter Chip Cookies here. Oats can help lower blood sugar, risk for heart disease, are a gluten free whole grain and a wonderful source of vital vitamins, minerals, antioxidants, and fiber! Give this recipe a try this week!

Ingredients:

2 cups old fashioned oats
2 1/2 cup milk
2 Tbsp Manitoba Harvest milled golden flax
1 tsp cinnamon
1 tsp vanilla
2 cups peaches/nectarines (1 diced, 1 sliced into thin slices)
1/2 cup pure maple syrup
2 Tbsp melted coconut oil
spinach of salt

How to:

Preheat oven to 375 degrees.
Add all ingredients into a medium bowl except the sliced fruit, they will be used for topping.
Spray a glass 13 x 9 pan with non-stick cooking spray.
Pour contents of medium bowl into pan and ensure it is evenly distributed.
Top with remaining thin fruit slices, this can be done in a pattern of wherever, just ensure it's level on top.
Bake 45-50 mins.
Remove from oven and allow to cool for a few mins or add to a bowl with some milk for added nutrition and creaminess.
* I topped mine with additional cinnamon because.... well.... cinnamon is life.