I made you breakfast!
Copious amounts of coffee included, obviously.
If you’ve been reading this blog for a while (hi — seven years!), you might remember my childhood obsession with Peach & Cream instant oatmeal. I still love that artificial peach flavor and a warm packet made with milk is total comfort food. I even bought a box when Max was born and ate one almost every day. Don’t tell anyone — and please, stop judging me.
I go through phases with oatmeal. While many food snobs might scoff at instant packets, I enjoy steel-cut oats and overnight oats too. Texture matters to me, which is why baked oatmeal is a long-time favorite: chewy, with crisp edges and pockets of flavor — almost like oatmeal cake.
What makes this version especially delicious is the peach jam folded into the mixture. It’s dreamy — the closest thing I’ve found to those nostalgic packets and tastes like a big bowl of comfort.
My friend Rebecca from Foodie With Family is an absolute canning wizard. I’ve raved about her candied jalapeños before — they elevate so many dishes — and she recently released a book, Not Your Mama’s Canning Book, filled with clever, approachable recipes. Her instructions are straightforward and inviting, and her recipes are inspiring.
I’d never canned anything before, and I don’t own canning equipment, but I adapted one of Rebecca’s recipes using a jar of Red Haven peach jam I already had. Her recipes made me bookmark dozens of canning projects in the book — and then, thanks to Amazon Prime, my impulse control evaporated. Now I’m tempted to can all the things this summer: plums, peaches, blueberries, maybe something with bourbon. Her instructions make canning look easy and doable, which is exactly what I needed to get excited about trying it.
Rebecca is wonderful — funny, encouraging, and endlessly creative. She’s the kind of friend who will try weird food experiments with you (yes, that includes a smoked blue cheese chocolate truffle we once shared) and still be a delight. Plus she has five boys, which feels like proof of stamina and patience.
Baked Peaches and Cream Oatmeal.
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Ingredients
- 1/4 cup unsalted butter
- 3 cups old-fashioned rolled oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup whole milk
- 2 large eggs
- 1/2 cup peach jam or peach butter
- 1 tablespoon vanilla extract
- 1 large peach, thinly sliced
- milk or heavy cream for topping
- whipped cream for topping
- toasted almonds for toppings
Instructions
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Preheat the oven to 350°F. Place the butter in an 8×8-inch baking dish and set the dish in the oven just long enough for the butter to melt. Remove the pan once the butter has melted.
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In a large bowl, whisk together the oats, brown sugar, baking powder, salt and nutmeg. In a separate bowl, whisk the milk, eggs, peach jam and vanilla until smooth. Pour the wet ingredients into the dry and stir until combined and evenly moistened. Scrape the mixture into the buttered dish and stir lightly to distribute most of the butter, leaving some small pockets in the corners. Smooth the top and arrange the peach slices over the batter.
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Bake for about 30 minutes, or until the edges are golden and the top is set. Serve warm with a splash of heavy cream or milk, extra peach slices, whipped cream and toasted almonds if desired.
Notes
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I appreciate you so much!
Whipped cream cannonballs, please.