Peach Oat Dutch Baby

this post is sponsored by Oatly. thank you for supporting the partnerships that allow brewing happiness to grow and exist. xoxo.

At the end of last year I made a list of dream partnerships. On it were the top brands that I thought aligned with my food preferences, obsessions, and overall approach to food. At the top of that list was Oatly. They are an oatmilk (yes, you can turn oats into non-dairy milk!) company that truly makes the best product. It’s creamy, rich, and yet not overpowering. I’m currently obsessed with oat milk lattes using their Barista Edition Oatmilk. I drink one nearly every day. (Sometimes twice a day.) It froths better than any alternative milk. It’s creamier and dreamier than any other alternative milk. Basically, I’m an Oatly fan girl. And that is why I’m so freaking stoked for this recipe/partnership.

Because the Barista Edition Oatmilk froths so well and also provides such a smooth, creamy texture I knew it would also be perfect to use in this Peach Oat Dutch Baby recipe. I LOVE regular dutch babies. If you’ve never had one, you can think of it as a huge crispy yet fluffy pancake cooked in a cast iron skillet and usually topped with fruit or maple syrup or both. I decided to use the best of what summer has to offer and top mine with a peach compote that is to die for.

If the idea of making a dutch baby scares you, I can promise you that they’re actually easier than pancakes. Here’s why…

1. You can make the batter in your blender.
2. You don’t have to flip them and make a mess.
3. They only take about 20 minutes start to finish, and they feed a few people. So it’s less work and more food.

All you need is a 10 to 12 inch cast iron skillet, and you’re good to go. (A high speed blender is helpful too, but you can also mix this by hand or with a stand mixer.)

I made this particular dutch baby with oat flour*, so it’s totally gluten-free. This does mean that it won’t quite rise and puff up like a regular dutch baby, but it has the same crispiness and fluffiness to it that you love. I adapted my recipe from A Beautiful Plate, but adjusted the proportions, used oat flour instead of oats, added a touch of sweetness, and of course – used Oatly Barista Edition Oatmilk (which elevates this breakfast to a whole different level.)

The peach compote is made from frozen peaches, a touch of maple syrup, a dash of cinnamon, and a splash of Oatly Barista Edition Oatmilk. So in the end you get both soft, carmely peaches, and also a creamy maple syrup sauce. It’s truly the breakfast of summer. xo.

*PS. Oat flour can be easily made at home by adding oats to a high speed blender or food processor and pulsing until it is a fine flour-like powder.

Get more summer breakfast ideas: Summer French Toast with Lemon-Tahini Syrup + Key Lime Pie Breakfast Parfait + Sweet Quinoa Breakfast Bowl with Moroccan Spiced Melon

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Peach Oat Dutch Baby

This peach oat dutch baby is a completely gluten-free crispy, fluffy skillet pancake made with oat flour and oatmilk and topped with a fresh peach compote!

Course Breakfast

Prep Time 3 minutes

Cook Time 17 minutes

Total Time 20 minutes

Servings 1 dutch baby

Author Brewing Happiness

Ingredients

• 3 large eggs + 1 egg white
• 2/3 cup oat flour
• 1 tbsp coconut sugar
• 3/4 cup Oatly Barista Edition Oatmilk
• 1/4 tsp baking soda
• 4 tbsp vegan butter
• 10 oz frozen peaches
• 2 tbsp maple syrup
• 2 tbsp Oatly Barista Edition Oatmilk
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon

Optional toppings:

• non-dairy yogurt
• fresh peaches, sliced
• powdered sugar, for dusting

Instructions

1. Preheat oven with cast iron skillet in it to 450. 

2. Heat a small pot over high heat and add frozen peaches, maple syrup, Oatly Barista Edition Oatmilk, vanilla extract and cinnamon. Bring to a boil. Once boiling, reduce heat to medium-low and let simmer for 10 minutes, stirring occasionally. 

3. Meanwhile, add eggs, oat flour, coconut sugar, Oatly Barista Edition Oatmilk, and baking soda to a high speed blender or stand mixer. Blend or mix on high for 2-3 minutes. 

4. Take cast iron skillet out of the oven and melt your vegan butter in the pan. Once fully melted, pour batter into the skillet and return to oven. Bake for 15-18 minutes. (My preferred bake time was 17 minutes.)

5. Take the dutch baby out of the oven and top with peach compote, non-dairy yogurt, fresh peaches, and powdered sugar. Slice and serve. 

6. EAT UP. 

Recipe Notes

Recipe adapted from A Beautiful Plate.

I’m currently at T-minus two weeks until I move back to LA. So when I’m not working, my days are currently filled with maximizing my time with friends and packing in every last experience I can muster. My Brooklyn “bucket list” includes things like…

• Drinking 1 Iced Oatmilk Latte from Variety every day (they make the best lattes – obvi they use Oatly.)
• Sit in the sunshine at the park by my house every day that it is sunny.
• Spend all of my free moments with the life-long friends I’ve made while living here.
• Enjoy every morning (and moment) I get to spend with my best friend who is my current roommate.
• See Booksmart in theaters. Again.
• Breathe. Remember that this is the only time I get to live this moment.
• Make at least one more Peach Oat Dutch Baby.
• Picnic in the park with friends.

I’m clearly not very good at real “bucket lists.” But my desires in this time are smaller – quieter – than a bucket list allows. They are asking of myself to truly be in my body. They are asking of my mind to truly find some peace in each moment. They are asking my heart to hold on to each conversation, and open up to every feeling.

These moments of transition are big and real and scary and present for me, but I sense that they are here for a lot of us. So remember to include your heart and mind in your “bucket list” when ending one chapter and beginning another. The new is near. And it can be beautiful if you let it. xo.