Peaches and Coconut Cream Baked Banana Oatmeal with Peach Maple Syrup

Peaches and cream in the dead of winter is a warm and comforting little reminder of summer.

Anything that reminds me of warm weather and summer is welcome. I’m always looking for ways to take basic ingredients like oats, canned peaches, a banana, and a handful of raisins, and elevate them to something more enticing and jazzed up. This baked oatmeal is anything but boring, and it’s whisked together in one bowl in 5 minutes before being turned out into a pan and baked for about 30 minutes.

Why babysit stovetop oats when you can throw this into the pan, go take a hot shower, and just as you’re finishing up with your morning routine, your warm, hearty, and satisfying breakfast is ready. The oatmeal is packed with so many layers of flavor and textures including the chewy oats, creamy coconut milk, cinnamon and brown sugar, vanilla, and soft peaches.

Try canned pineapple, fresh apricots, nectarines, plums, or apples based on what’s in season. Frozen blueberries, strawberries, or any berry medley would be great. Use about 1 1/2 cups, give or take.

Ingredients:

• 1 medium/large ripe banana, mashed
• one 14-ounce can coconut milk (lite is okay; another milk you prefer may be substituted)
• 1/4 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 2 1/4 cups old-fashioned whole rolled oats (not quick-cook or instant; use certified gluten-free oats
• 1/2 cup raisins, optional (I used TJ’s Raisin Medley)
• 1 teaspoon baking powder
• one 15-ounce can peach halves in juice or syrup (lite is okay), drained and diced – divided use
• about 3/4 cup maple syrup