Peaches and Cream Baked Oatmeal

Have you ever made something so yummy that you would add it to your menu if you ran a restaurant? Well, 'Peaches and Cream Baked Oatmeal' would definitely be on my breakfast menu and could probably even make the dessert menu! A few years ago a friend of mine gave me a recipe for baked oatmeal, and also a taste of the batch she had made that morning. I had never had baked oatmeal before, but one bite and I was hooked! Oh my, is it good! Of course, being my typical self, I had to make some adjustments to suit my own tastes and to test how easy it was to make exchanges based on what I have on hand. I love a good recipe that can be adjusted to what is in my pantry! So, without further ado, here is my own version of the recipe complete with alternative ingredient options:

Peaches and Cream Baked Oatmeal

-3 cups oats
-4 t. baking powder
-1 t. salt
-2 T. flour
-1/2 cup oil or melted butter (coconut oil is a healthy and yummy
option)
-3 eggs
-1 cup sugar or 1/2 to 3/4 cup honey (the original recipe called for 1 1/2
cups sugar which I found to be way too sweet, you may want to adjust this to
your tastes as well)
-2 t. vanilla (or more if you like)
-1 qt. canned peaches, drained with the juice reserved (the original recipe
calls for 1 pt. but since I can my own peaches in quarts, I use the whole thing.
If you are deprived and have to buy your peaches at a store, then by all means
do use a pint instead, but know this, I am very, very sorry for you!)

-2 cups cream or milk (for those counting their calories use milk if you
must)

-Additional cream (whipped preferably) or milk to serve with (a dollop
of sour cream or plain yogurt work also).

Mix the dry ingredients in a large bowl and set aside. Add enough water to your reserved peach juice to equal 2 1/2 cups. Add peaches and other wet ingredients to the peach juice and whisk well, until eggs turn a bit foamy. Add wet ingredient mixture to the dry ingredients and again, combine well. Pour into a greased 9x13 pan and bake at 350 for 1 hour, or until browned and the custard is set. Let cool for 15 to 20 minutes to let it thicken even more. Top each serving with whipped cream and serve! Enjoy!