Breakfast made simple, with an explosion of flavor!
Baked oatmeal is one of my go-to meal preps for breakfast! It’s noncomplex, keeps well and is open to a variety of add-ins so you can switch up the flavors. Plus, if I use a good brand of old fashioned rolled oats then I can make sure I’m sticking to my gluten free food goals.
One of my favorite smoothies to make is a peach carrot one. I just love the combination of flavor between these two! Plus, it’s a great way to get in a serving of both fruits and vegetables. On Sundays I usually meal prep for the week ahead and became inspired by this particular smoothie. I know carrot and cinnamon work extremely well together with oats, but I wanted to add in a fruit too. Since it’s peach season I am throwing them in multiple recipes, and this seemed like a perfect new flavor of baked oatmeal to try!
First peel and slice a fresh peach. Dice and put in a bowl to set aside. Next put some carrots into a food processor and pulse until finely chopped. Combine the oats, baking powder and cinnamon with the shredded carrot in a large bowl.
Next pour in the milk and drizzle in the agave and vanilla. Add the eggs and stir everything together, adding the peaches and almonds last. I chose to use shaved almonds but you can always get whole ones and toss them in the processor too.
Grease a pan and then bake at 375 for 25 minutes. Once done enjoy right away or store in the fridge and reheat throughout the week. I wasn’t sure how this would turn out but I am SO glad that I experimented! Definitely a breakfast win!
Peach Carrot Baked Oatmeal
- 2 1/4 cup oats old fashioned
- 2 eggs
- 1 cup milk almond
- 1 cup shredded carrots
- 1 cup peaches
- 1/2 cup almonds shaved
- 1/3 cup agave
- 1 1/2 tsp cinnamon
- 2 tsp vanilla
- 1 1/2 tsp baking soda
- Slice up a peach and place in a bowl to set aside. Put some carrots in a food processor until finely chopped.
- In a large bowl combine the dry ingredients and carrots. Next add in the wet ingredients and stir. Once all mixed together you can include the peaches and almonds.
- Spray or grease the pan before pouring the mixture in. Bake at 375 for 25 minutes.
- Remove from oven and serve, or store in the fridge for eating later!
If you liked this peach carrot version then check out this post for another baked oatmeal recipe! I am also a huge fan of overnight oats. Both of these methods are healthy, quick breakfast options to keep you on track when you are on the go! Plus, I love gluten free options and meal prep breakfasts!
The food processor I use is Ninja brand. I seriously use this ALL.THE.TIME. It’s a breeze for helping to make things quicker in the kitchen.
>>This is a 21 Day Fix APPROVED recipe!
When making this as a meal prep it can count for six servings. Each serving consists of 3/4 yellow container, 1/6 purple, 1/6 green, 1/3 blue, and 1/3 red.
I started eating healthy on my own a few years ago, around the time I started the blog. Shortly after I discovered the program 21 Day Fix and it COMPLETELY opened my eyes to clean eating. I learned how to control carbs, cut processed foods, not be so obsessed with sugar and so much more…. including how to become a meal prep pro! I now coach people through this program. Want to talk with me about getting started? Reach out to me here and let’s get you signed up!