Food & Drink

Baked Oatmeal with Berries and Peaches

Stephen and Jessica Rose of the Peach Truck in Nashville, Tennessee, share a very berry breakfast treat

photo: Johnny Autry | Food Styling: Charlotte Autry


Nashville is known for many things—music, hot chicken, bachelorette parties. That fresh peaches aren’t one of them was a disheartening discovery for Stephen and Jessica Rose when they arrived there in 2010. Stephen grew up in Fort Valley, in the heart of central Georgia’s peach country. On a trip home, a simple idea struck: Bring the peaches to the people. The Peach Truck—a 1964 Jeep Gladiator J200—is now a full-time endeavor for the couple, who sell Georgia peaches all over Nashville and beyond and have  just published their first cookbook. While peaches are central to their lives, the Roses do eat other fruits. In fact, the family’s go-to oatmeal recipe blends in Jessica’s background; her parents once operated a raspberry farm in Washington State. “This recipe came about when I was having children,” she says. “Time was so valuable, I decided that if I was going to get in the kitchen and make something, I wanted it to last for more than one meal.” Her baked oatmeal is packed with nutritious ingredients, and leftovers freeze easily. But those aren’t the only reasons she loves it. “Mixing the peaches with the berries made it feel like I was eating cobbler for breakfast.”

 

>See More Summer Berry Recipes


Ingredients

  • Yield: 12 servings

    • 3 eggs

    • 3½ cups milk

    • 1 cup honey, plus additional for topping

    • 1 tsp. vanilla extract

    • 1 tsp. kosher salt

    • ½ tsp. baking powder

    • 8 cups old-fashioned oats

    • ½ cup chia seeds

    • ½ cup hemp seeds

    • 3½ cups mixed berries, divided

    • 1½ cups diced peaches


Preparation

  1. Preheat oven to 375°F.

  2. Whisk together eggs, milk, 1 cup honey, vanilla, salt, and baking powder in a large bowl. Stir in oats, chia seeds, hemp seeds, 3 cups berries, and peaches.

  3. Pour batter into a lightly greased 9-by-13-inch baking pan. Top with remaining ½ cup berries.

  4. Bake 50 minutes or until edges are golden brown and center is set.

  5. Serve warm or at room temperature with a drizzle of honey.

Recipe from Stephen and Jessica Rose of the Peach Truck  in Nashville, Tennessee


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