I ate something really good today.
Can you guess what it was?
Maybe from the title. The title kind of gave it away didn’t it?
And then the photo.
Okay fine. It was peaches and cream baked oatmeal.
I know how to build suspense.
I didn’t invent the recipe, but I can vouch for it. Dr. Sonali Ruder, the voice behind The Foodie Physician created it for her new book, Natural Baby Food. She sent me a copy to review since I loved her first book, The Natural Pregnancy Cookbook (check out the review and recipe for her blueberry oatmeal muffins).
If you’re pregnant or have a little one (or have friends in such situations), it’s a wonderful resource with tons of recipes ranging from simple purees to meals for older kids.
Here are some of my favorite things about the book:
- Contains color photos of most recipes;
- Makes cooking for your tiny boss feel simple – you can totally do this! And you don’t need a culinary degree, tons of time, or special gadgets. You will need a freezer. A freezer is KEY;
- Includes advice on how parents can help babies retain their natural ability to regulate hunger and fullness;
- Encourages parents to offer a variety of flavors by using herbs and spices and has a table that shows you which flavors go well together (think coriander and lentils or turmeric and cauliflower); and
- Guides you from starting solids to introducing finger foods and combination meals
This cozy baked oatmeal recipe is perfect for big kids and their parents:
- 2¼ cups old fashioned rolled oats
- 2 tablespoons plus 2 teaspoons coconut sugar or brown sugar, divided
- 1 teaspoon baking powder
- ½ teaspoon cinnamon plus extra for dusting
- ¼ teaspoon salt
- 2 cups milk
- 1 large egg
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 12 ounces (about 2 cups or 3 peaches) diced peaches plus a few slices for garnish
- Preheat oven to 350 degrees Fahrenheit.
- Spray an 8x8-inch baking dish with cooking spray.
- Mix the oats, 2 tablespoons sugar, baking powder, cinnamon, salt together in a medium bowl.
- Whisk the milk, egg, maple syrup, oil or butter, and vanilla together in another bowl.
- Scatter the diced peaches in the bottom of the baking dish.
- Pour the oat mixture evenly on top.
- Pour the milk mixture on top and press to submerge all of the dry ingredients in the liquid.
- Arrange the peach slices on top and sprinkle with the remaining 2 teaspoons sugar and a pinch of cinnamon.
- Bake for 35-40 minutes, until set.
- Let rest for 10 minutes before serving.
- Serve the oatmeal alone or top with milk, Greek yogurt, or maple syrup (although it was sweet enough for me without any more sugar!)
Disclosure: I received a free copy of Natural Baby Food to review. I was not paid to write this blog post. All views are my honest opinion as always.