Peaches & Bourbon Cream Baked Oatmeal

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Baked oatmeal in pan

Gluten Free, Lactose Free


2 cups rolled oats

½ cup coconut sugar

½ cup raisins

1 tsp. baking powder

2 tsp. cinnamon

½ tsp. salt

2 eggs

1 cup coconut milk

1 cup Orphan Girl Bourbon Cream Liqueur

1 tsp. vanilla extract

4 Tbps. Coconut oil, melted

2 ripe peaches, sliced thinly



Preheat oven to 325°F.

In medium bowl: combine oats, coconut sugar, raisins, baking powder, cinnamon and salt.

In small bowl: whisk eggs, coconut milk, Orphan Girl and vanilla until combined.

Add egg and milk mixture to oat mixture. Add melted coconut oil and mix well.

Place the sliced peaches into bottom of greased 8×8 baking pan. Pour oatmeal mixture over top of peaches and spread evenly.

Bake 40-45 minutes until golden brown.

Allow to cool and serve warm.

Pairs great with the Orphan Girl Boozy Crockpot Pumpkin Spice Latte! Enjoy!

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