Baked Oatmeal with Peaches and Maple Almond Cream

 Baked Oatmeal with Peaches and Maple Almond Cream

Makes 4 servings

1 tbsp ground flax seeds + 1 1/2 tbsp water

2 cups rolled oats

1 cup roasted, slivered almonds

1/4 cup maple syrup

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 3/4 cups almond milk (or other nut milk)

2 tbsp coconut oil

3 peaches, sliced

For the maple almond cream:

2 tbsp maple syrup

2 tbsp almond butter

1 tbsp almond milk

pinch sea salt

1/8 tsp vanilla

Preheat oven to 350°F

Make the flax egg: combine ground flax seeds with 1 1/2 tbsp water, whisk with a fork and let sit for ~10 minutes.

Combine oats, salt and spices in a medium-sized bowl. In a separate bowl mix 1-3/4 cups milk, 1/4 cup maple syrup and flax egg together. 

Add half of the dry oat mixture to a medium sized baking dish and half of the sliced peaches and almonds. Add the second half of the oats and top with remaining peaches and almonds. Pour milk mixture evenly over oats and distribute dollops of coconut oil on top.

Bake in preheated oven for 40-50 minutes until golden brown.

While baking, make the maple almond cream: mix together all ingredients in a small bowl.

Serve warm drizzled with maple almond cream and a splash more milk if desired.