Portable, healthy, on-the-go gluten free peaches and cream oatmeal!
Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.
We are…slowly switching gears…
You know…switching back into school routines. In just shy of a month, our lazy summer mornings, and sandy beach lunches will be swapped for out the door school morning breakfasts, and lunchbox noon meals!
And I’m pretty serious when I say we are *slowly* switching gears, because summer is just so sweet where we live. We really are soaking in every last ray of sunshine that we can!
A new breakfast idea to savor summer!
We picked up a bushel of local peaches last week, and while I dreamed of peach sherbet, my practical side took over and decided to create something useful for busy school days using our peaches.
My plans for preserving our blueberries into blueberry granola for the pantry were spot on, and I have been tucking these little peach baked oatmeal cups into the freezer for a cool fall day when those fresh peaches are long gone!
A favorite summer breakfast with a twist
Every August, the girls’ favorite breakfast is peaches and cream oatmeal. Those warm bowls of oats drowning in fresh cream and sweet peaches is nothing short of amazing! These baked oatmeal cups are like wrapping those bowls of peaches and cream oatmeal into a little hand held muffin cup, perfect for on the go and for tiny hands.
Ingredient notes and swaps
I have a few swap thoughts, but if you happen to try some other flour blends, please comment below so others can see how they worked out!
- Egg free friends, I’m pretty sure these baked oatmeal cups will work great with flax or chia eggs. They may not puff up as much but it will still work great
- If you don’t have access to the Namaste gluten free flour blend, I’m sure most gluten free blends will work well. You could also try using a couple gluten free flours that you like to bake with and make your own blend.
- If you are a gluten free household, please be sure that your oats are gluten free as oats can carry traces of gluten from processing.
- I used coconut milk (this is my favorite gum/additive free brand, or I make it quick myself) and lemon juice to make “buttermilk” for soaking the grains. If you have a quality, well sourced buttermilk, you can use that instead, or use raw milk with lemon juice.
- To change things up, I did try one batch swapping the 1 cup of Namaste flour for 1/3 cup each of almond flour, coconut flour, and cassava flour. They turned out great, and it’s a great way to change nutrients up.
- I tried one batch with a few tablespoons of grassfed collagen in the batter to add another level of nourishment, and it turned out great. I know some do not have access to grassfed collagen, however, and for those friends, this recipe turns out just as good without the collagen.
No peaches? No problem!
Whatever fruit is in season near you, I’m quite certain they will swap nicely! Here are some ideas, and let us know if you try any of them!
- Apple Cinnamon (just swap the peaches for diced apple, and I’d add a bit more cinnamon or maybe some cloves or apple pie seasoning blend!)
- Pear Cinnamon (swap the peaches for pears)
- Strawberry (swap the peaches for strawberries and leave out the cinnamon. I think almond extract would taste really good versus the vanilla)
- Blueberry (swap the peaches for blueberries and leave out the cinnamon. I think almond extract would taste really good versus the vanilla)
- Banana (swap the peaches for diced banana)
Freezer friendly tips
I mentioned I’ve been stashing some of these baked oatmeal cups away for school mornings, so I wanted to give you some tips on making that happen!
- Let the muffins cool completely before freezing them
- Put the cooled muffins into a freezer bag and then into the freezer. I would freeze them right away – same day that you make them. This locks in the moisture so they don’t get dry. So if you are making them for breakfast, eat what you need for the meal, and then freeze the rest.
- To thaw and warm back up, you have 2 options. You can thaw them on the counter overnight. Or you can pop them on a tray right from the freezer and set them in your oven. Turn the oven to 350 degrees and by the time it pre-heats, the muffins will be thawed and warmed.
Gluten Free Peaches and Cream Baked Oatmeal Cups
- 2 cups oats Not quick oats. If you are gluten free, make sure your oats say gluten free like these
- 1 cup Namaste Gluten Free Flour Blend see the above "Swaps" section for a swap for this I have tried
- 1 cup coconut milk or raw milk
- Juice of 1 lemon
- 2 eggs
- 1/3 cup raw honey
- ¼ cup avocado oil or melted butter, coconut oil, or ghee
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp aluminum free baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 2 large ripe peaches diced (Or 3 small peaches. You will want about 1 ½ cups of diced peaches.)
- Put the oats and gluten free flour blend in a medium mixing bowl. Stir in the coconut milk and lemon juice. The mixture will be thick. Cover with a towel and let the mixture soak overnight about 8 hours. This soaking process breaks down the phytic acid in the oats and flour, making it easier on digestion. It also allows the nutrients in the grains to be absorbed better.
- The next morning, pre-heat your oven to 350 degrees.
- In a small mixing bowl beat the eggs and honey for 1 minute until frothy. Add this to the oat/flour mixture that soaked overnight, along with the oil, vanilla, cinnamon, baking powder, baking soda, and sea salt. Stir to combine (this takes a minute and some muscle at first as the oat/flour/milk soaked mixture is a bit thick – do NOT add more liquid. It will loosen up and the peaches will add a lot of moisture.
- Fold in the diced peaches, and scoop the batter into a muffin tin lined with silicone muffin cups (or, if you don’t have silicone muffin cups, you can butter your muffin tin to prevent sticking). Bake at 350 degrees for 35 minutes until the tops are golden brown (check them around the 30-minute mark in case our ovens run differently). Let the muffins cool 5 minutes in the pan before turning them out to a cooling rack for 10 minutes before eating.
- Recipe makes 12 large muffins. You could make them smaller and get 18 – if you have real little ones in the house, I’d make them smaller so they can eat a whole muffin. You will probably need more like 30 minutes to bake if you make them smaller.