Baked Peaches 'n Cream Oatmeal

Ingredients

1 1/2 cups milk

1 tablespoon vanilla

2 eggs

2 1/2 cups quick oats

1/2 cup brown sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

2 tablespoons butter, softened

1 1/2 cups fresh peaches, chopped (You could also use frozen or drained canned peaches. Fresh gives the best results)

Cream

Whisk together milk, vanilla, and eggs until well combined.

Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.

Stir in butter and peaches.

Pour into a buttered 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.

Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean.

Let cool 10 minutes before serving.

Serve in individual bowls. Pour cream over top!

Note: My oven takes a good 20 minutes to preheat, so I found that the oatmeal was not done in the middle after the allotted time.  After an additional 10 minutes it was perfect.  Before turning off your oven, the center of the oatmeal should be firm, but spring back when pressed.  If it feels too loose, bake for additional 5-minute intervals.