Ginger Peach Oatmeal Bake with Whipped Coconut Cream {gf+v}
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla
- 1/2 cup chopped walnuts
- 1/3 cup pure maple syrup
- 1 1/4 teaspoons cinnamon
- cinnamon
- pure maple syrup
- 2 1/4 cup rolled oats gluten free if necessary
- 2 cups sliced peaches about 3 peaches
- 2 cups milk, dairy or non-dairy, i used flax milk
- 1 1/2 - 2 teaspoons grated fresh ginger
- 2 tablespoons chopped walnuts for topping if desired
- 1 can of coconut milk or coconut cream i used coconut cream and it worked well
- Carbohydrate 61.4602518035714 g
- Cholesterol 0.816666665009779 mg
- Fat 8.14882444407993 g
- Fiber 4.81799873648749 g
- Protein 7.50800541529559 g
- Saturated Fat 0.807322013661895 g
- Serving Size 1 1 Serving (164g)
- Sodium 28.1218055120623 mg
- Sugar 56.6422530670839 g
- Trans Fat 0.937657180536916 g
- Calories 339 calories
Pre-heat the oven to 375 degrees F. In a large bowl, mix together the oats, cinnamon, baking powder, and salt. In a small bowl, mix together the peaches, milk, maple syrup, vanilla, ginger, and walnuts. Add the wet ingredients to the dry ingredients and mix well. Grease an 8x8 inch baking pan and then pour mixture into the pan. Press down the mixture lightly with a spoon. Top with 2 tablespoons of chopped walnuts, if desired. Place in the oven and bake for about 30 minutes, or until cooked though. Let cool for 10 minutes for serving. 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. Place what is left in a bowl and whip with an electric mixer for a few minutes, until small peaks form. Add in cinnamon and maple syrup, to taste, and mix for another few minutes.
