Make your breakfast extra special with this recipe for Amish-style nectarine baked oatmeal. The fruit comes out sweet and tender while the oatmeal is perfectly chewy. It’s an easy recipe that can be made ahead of time for busy mornings.
I originally tried a variation of this oatmeal last fall from Mel’s Kitchen Cafe. It was amazing and I raved about it on Facebook. I even shared it on a roundup of apple recipes and my post on what I did with our apples we picked from our apple picking trip.
Now that we’re headed into summer, I knew I wanted to adapt this recipe to use fresh summer produce. I am a huge fan of stone fruit and try not to go a day in summer without indulging in at least one nectarine or peach. If you are also having a love affair with stone fruit, you should also try this Peach Cobbler Recipe.
How to freeze Amish-style nectarine baked oatmeal?
This recipe can easily be made ahead of time by prepping the ingredients to the point of baking and refrigerating overnight or freezing for up to 3 months. If freezing, be sure to wrap in 2-3 layers of foil and label before popping it in your freezer. When ready to bake, defrosting your fridge overnight and follow the directions below. Alternately, you can pop it straight into the oven from frozen with 20-30 minutes of added baking time.
This Amish Style Baked Oatmeal with Nectarines is hearty and filling. It sticks to your ribs and will keep your family full all morning. I also love that this meal is incredibly frugal. Rolled oats are always a bargain and you just need a few other ingredients to feed your family a filling and delicious meal.
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- 4 nectarines, pitted and sliced
- 3 cups old-fashioned rolled oats
- 3/4 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 2 1/2 cups milk, plus additional for serving
- 2 large eggs
- 4 tablespoons coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- Preheat your oven to 325 degrees.
- Grease a 9x13 baking dish and arrange the nectarines in an even layer on the bottom of the dish.
- In a large bowl, mix together the rolled oats, brown sugar, baking powder, cinnamon, and salt.
- In a medium bowl, whisk together the milk, eggs, melted coconut oil, and vanilla.
- Fold the wet ingredients into the dry ingredients.
- Pour over the nectarines and bake for 45 minutes.
- Serve warm with a little bit of milk poured over the top.
- To Freeze: Prepare to the point of baking and cover with 2-3 layers of aluminum foil. Label and freeze for up to 3 months. Defrost in the refrigerator overnight and bake as directed, adding 10-15 minutes to the cook time.
Amount Per Serving Calories 341
Nectarine baked oatmeal continues to be my go-to for busy back-to-school mornings when we are still getting into a routine but need something hearty to eat!