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^{What’s Inside: This easy egg alternative will save time in the mornings. Gluten, dairy and refined sugar free healthy baked oatmeal made with peaches and rhubarb recipe is vegan with just enough cinnamon and nutmeg.}

Can you imagine a world without your favorite food?

I’m talking about a staple of your diet that feeds into nearly everything you eat. That ingredient that sneaks its way into breakfast, lunch and your favorite dipping sauce. For some, it may be strawberries, chocolate, or chicken.

For me… it’s eggs.

Now if someone asked me my favorite food last month, I don’t think I’d say eggs. That was before a brief scare I might not be able to eat them anymore. (more on that later)

There’s some research showing you can gain a food intolerance if you have too much of something. This happens to people making large diet changes, like going vegan or gluten free.

Drastically changing diets often means supplementing the removed foods with high quantities of a new food.

For example, someone going vegan might overeat bread and gain a gluten intolerance. Someone avoiding gluten might become intolerant to new staples of corn or buckwheat (completely GF despite the confusing name similarities).

For me, that potential overindulgence is eggs. I eat a lot of eggs. Like… a lot. They are easy, affordable, delicious, and versatile.

They’re delicious plain, in zucchini bread, on top of turmeric cauliflower bakes and whipped into meringue or aioli. Bottomline, they are my number one staple.  And the thought of being intolerant to eggs is something I just can’t live with!

So I’ve been trying to diversify my breakfasts.

That is, eat fewer eggs to preserve my ability to eat many more eggs for years to come. Basically, cut back to a reasonable amount to prevent a future intolerance.

And how to cut back on eggs?

I remembered my:

• beloved bananas and peanut butter
• paleo breakfast bowls
• smoothie bowls galore

But I get sick of bananas,  especially when over-ripe. And I  tend to prefer smoothie bowls as dessert, not necessarily breakfast.

I tried chia seed pudding and wasn’t pleased.

Then… I remembered how delicious baked oatmeal is.

I hate regular oatmeal.

It’s soggy, often oversweetened, and feels like your being force fed gruel in a prison camp ( or what I imagine that would feel like).

But baked oatmeal is different.

It’s almost like a pastry with its crisp, dry perfection surrounded by golden brown edges. And what better to top a deliciously baked oatmeal than cinnamon spiced Palisade peaches?

Enter, the easy, healthy baked oatmeal made with peaches and rhubarb and a little cinnamon and spice.

Healthy Baked Oatmeal made with Peaches and Rhubarb   {refined sugar free|dairy free|gluten free}

The oatmeal is certified gluten-free and the dairy-free milk is made from macadamias.

The macadamia nut milk gives a very creamy and slightly sweet flavor, even though it is 100% unsweetened, which complements the dish. It also adds some food variety. However, almond milk works perfectly in this recipe as well.

If you are new to Macadamia milk, I just fell in love with it after trying this new brand in sprouts. Find it here: Unsweetened Milkadamia Macadamia Milk

Cinnamon Spiced Peaches and Rhubarb

For the cinnamon spiced peach compote, I used freshly frozen Palisade peaches from last year’s harvest. A little cinnamon and a dash of nutmeg deepen the flavor.

If you have the time, thawing the frozen fruit before cooking reduces the overall cooking time.

That’s because if you are impatient like me and use frozen peaches, you’ll need to add water to the pan to ensure the peaches don’t burn. Then cook down that sauce an additional 15-20 minutes to remove that excess liquid.

The rhubarb is cooked into the oatmeal and can be fresh or frozen. I used frozen in this recipe. No need to thaw.

How can Healthy Baked Oatmeal made with Peaches and Rhubarb save time in the mornings?

We’ve all been there. Instead of waking up at the alarm, we snooze or scroll the internet for 15-20 minutes. We think we can make up the time, but that really means skipping something else, maybe breakfast.

For me, it’s usually washing my hair (sorry to all my colleagues :-/).

With the extra time of not prepping breakfast, I found my mornings savoring healthy baked oatmeal made with peaches and rhubarb, sipping iced coffee with macadamia milk and reading the Skimm to be quite pleasant.

This oatmeal made it really easy to get going this week. After the initial baking, I just needed to heat it up in the oven for 5-10 minutes before serving. I pre-make my iced coffee and store in the fridge, which makes the routine even quicker.

Less active time preparing meals meant more time for important things, like stretching and catching up on the internet.

How will you use your extra time?

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Looking for other egg-free breakfasts?

Additional Make Ahead Breakfasts? Warning – these are egg-forward!