Ginger Peach Oatmeal Bake With Whipped Coconut Crea

Name: Ginger Peach Oatmeal Bake With Whipped Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Rolled Oats, Certified Gluten Free If Necessary; 1-1/4 teaspoon Cinnamon; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Salt; 2 cups Sliced Peaches, About 3 Peaches; 2 cups Milk, Diary Or Non-dairy; 1/3 cups Pure Maple Syrup; 2 teaspoons Vanilla Extract; 1-1/2 teaspoon Grated Fresh Ginger, Or More To Taste; 1/2 cups Chopped Walnuts, Plus 2 Tablespoons For Topping; FOR THE WHIPPED COCONUT CREAM:; 1 can (about 14 Oz. Size) Coconut Milk Or Coconut Cream; Pure Maple Syrup; Cinnamon

Servings: persons

2-1/4 cups Rolled Oats, Certified Gluten Free If Necessary
1-1/4 teaspoon Cinnamon
1-1/2 teaspoon Baking Powder
1/4 teaspoons Salt
2 cups Sliced Peaches, About 3 Peaches
2 cups Milk, Diary Or Non-dairy
1/3 cups Pure Maple Syrup
2 teaspoons Vanilla Extract
1-1/2 teaspoon Grated Fresh Ginger, Or More To Taste
1/2 cups Chopped Walnuts, Plus 2 Tablespoons For Topping
FOR THE WHIPPED COCONUT CREAM:
1 can (about 14 Oz. Size) Coconut Milk Or Coconut Cream
Pure Maple Syrup
Cinnamon

1
1. Preheat oven to 375u00b0F.
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2. In a large bowl, mix together the oats, cinnamon, baking powder, and salt.
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3. In a small bowl, mix together the peaches, milk, maple syrup, vanilla, ginger, and 1/2 cup walnuts. Add the wet ingredients to the dry ingredients and mix well.
4
4. Grease an 8x8 inch baking pan and pour mixture into the pan. Press down the mixture lightly with a spoon. Top with remaining 2 tablespoons chopped walnuts, if desired. Place in the oven and bake for about 30 minutes, or until cooked though. Let cool for 10 minutes before serving, garnished with coconut whipped cream.
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For the coconut whipped cream:
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1. Refrigerate the coconut milk or coconut cream overnight. Take out of the refrigerator and turn can upside down. Open the can and drain out any liquid.
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2. Place what is left in a bowl and whip with an electric mixer for a few minutes, until small peaks form.
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3. Add in cinnamon and maple syrup, to taste, and mix for another few minutes.
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Recipe slightly adapted from Ginger Peach Oatmeal Bake with Whipped Coconut Cream by Angela of Oh She Glows.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2-1/4 cups Rolled Oats, Certified Gluten Free If Necessary, 1-1/4 teaspoon Cinnamon, 1-1/2 teaspoon Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Ginger Peach Oatmeal Bake With Whipped Coconut Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Peach Oatmeal Bake With Whipped Coconut Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions