An easy and delicious make ahead breakfast. Make a double batch so you can eat it all week!
3 cups quick oats
1/2 cup coconut
1/4 cup chopped pecans or walnuts (optional)
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 cup milk
1/4 cup + 2 tbsp (3/4 stick) butter, melted
2 cups fresh, frozen or canned peaches, chopped
1 handful blueberries for topping (optional)
Preheat oven to 350 degrees. Grease an 8x8-inch baking dish (I used the butter wrapper.) In a mixing bowl, combine oats, coconut, nuts, brown sugar, baking powder, salt, and cinnamon. In a separate bowl, add the lightly beaten eggs, milk, and melted butter. Stir with a whisk. Add the milk mixture to the oatmeal and stir together until everything is combined. Add the peaches and gently mix together. Spread the oatmeal batter into the prepared dish. Top with blueberries, if wanted. Bake for 40 minutes. Edges will be golden brown. Allow to cool slightly before serving. Serve with milk.