Work Week Lunch

Name: Peaches and Cream Baked Oatmeal
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: International
Ingredients: SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil; SIGNATURE SELECTS Oats, Old-Fashioned; SIGNATURE SELECTS Baking Powder, Double Acting; El Guapo® Whole Cinnamon (Canela Entera); Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; O Organics Milk, Low Fat, Organic; C&H Premium Pure Cane Light Brown Sugar; O Organics Syrup, Organic, Blue Agave; Chobani Plain Non-Fat Greek Yogurt; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Pillsbury Vanilla Cake Mix with OREO Cookie Pieces; Peach

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Peaches and Cream Baked Oatmeal

Serves 430 mins prep40 mins cook

0 servings

What you need

SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil

olive oil cooking spray

cup old fashioned oats

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

tsp salt

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

cup milk

cup brown sugar

tbsp agave syrup

cup plain greek yogurt

Instructions


0 Preheat your oven to 375 F (190 C). Prepare a square baking dish with cooking spray.
1 To a medium bowl, add the oats, baking powder, cinnamon and salt. Mix to combine.
2 To a larger bowl, add the melted butter, milk, brown sugar, liquid sweetener, yogurt, egg and vanilla. Mix well.
3 Then, add the dry ingredients to the wet ingredients and use a spatula or spoon to mix until just combined. Add the peaches (you can save a few to put on top of the bake) and stir.
4 Pour the mixture into the prepared baking dish and spread it to the edges of the dish evenly. Add the reserved peaches on top. Bake uncovered for 35-45 minutes, until the oats are firm to the touch and slightly browned on the edges.
5 Let the oat bake cool down for at least 20 minutes before slicing it into 4 pieces (or any serving size you want). Transfer the pieces to airtight containers and store them in the fridge for up to 5 days, or freezer for up to 6 months!

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