FODMAP-Friendly Baked Oatmeal with Peaches and Pecans

This FODMAP-friendly baked oatmeal gets a sweet, juicy boost from summer peaches and nutty crunch from pecans. It's a warm, comforting breakfast that's also good for you.

Baked oatmeal is a classic breakfast for a reason: it's easy to make, customizable, and delicious. But traditional baked oatmeal recipes often contain ingredients that can be hard to digest, like gluten and dairy. That's where this recipe comes in. It's made with gluten-free rolled oats, unsweetened almond milk, and dairy-free yogurt, so it's easy on the stomach without sacrificing any of the flavor.

Prep time: 10 | Cook time: 35 | Serves: 4

Ingredients

• 2 cups gluten-free rolled oats
• 2 cups unsweetened almond milk
• 1 cup water
• 1/2 cup chopped peaches
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup dairy-free yogurt, for serving (optional)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9x13 inch baking dish.
3. In a large bowl, combine the oats, almond milk, water, peaches, pecans, maple syrup, cinnamon, nutmeg, and salt.
4. Pour the mixture into the prepared baking dish.
5. Bake for 30-35 minutes, or until the oatmeal is cooked through and the top is golden brown.
6. Let cool for a few minutes before serving.
7. Top with dairy-free yogurt, if desired.

Why It Works

• The combination of oats, almond milk, and water creates a creamy, porridge-like base.
• The peaches add natural sweetness and juiciness.
• The pecans add a nutty crunch and healthy fats.
• The maple syrup, cinnamon, nutmeg, and salt add warmth and flavor.
• Baking the oatmeal in the oven gives it a crispy top and a tender interior.