A wholesome and delicious breakfast combining peaches, Greek yogurt, and rolled oats for a satisfying, comforting start to the day.

2 cups fresh or frozen peaches, sliced

1 cup rolled oats

1/2 cup plain Greek yogurt

1/4 cup maple syrup

1/2 cup milk (any type)

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 cup chopped pecans or almonds (optional)

1 tablespoon coconut oil or butter (for greasing)

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Preheat your oven to 350°F (175°C). Grease a baking dish with coconut oil or butter.
In a large bowl, whisk together the oats, baking powder, cinnamon, and salt.
In a separate bowl, whisk the eggs, Greek yogurt, milk, maple syrup, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir to combine.
Gently fold in the sliced peaches and nuts (if using).
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake for 35-40 minutes, or until the top is golden brown and the center is set.
Allow the bake to cool slightly before slicing and serving.

For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt and use any plant-based milk.

For extra protein, add a scoop of protein powder to the wet ingredients.

Can be stored in the fridge for up to 4 days or frozen for later use.

Frozen peaches work perfectly, just make sure to thaw and drain them.