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Early Riser Breakfast Recipe

on December 19, 2011

Baked Peaches ‘n’ Cream Breakfast Recipe


1 1/2 cups peaches, peeled and thinly sliced (Canned peaches may be used.)
2 egg whites
3 cups skim milk
1 1/2 cups rolled oats
1/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract



1. Preheat oven to 350’F.

2. Spray an 8-9 inch square baking pan with a nonstick cooking spray.

3. In a large bowl, combine oats, peaches, and sugar.

4. In another bowl, combine remaining ingredients.

5. Beat with a fork or wire whisk until blended. Add to oat mixture, mixing well.

6. Place mixture in prepared pan and bake uncovered 45-55 minutes. Serve hot.


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