My husband has been training for his first marathon, taking place this October in Chicago. Keeping him fueled, mostly by plants has been my current challenge and passion. Finding long stretches of land to make up the mileage has been his challenge out in Fire Island. The two most important meals of the week are Friday night dinner and Saturday morning breakfast due to the long runs that happen every weekend. I think I found a winner with this Peachy Baked Oatmeal. Easy to prep and made with any assortment of fruit and nuts, I plan to make this each season with a selection of what the farmers market has to offer. Here I used walnuts, farm stand peaches, pineapple and shredded coconut. This fed a crew of five, 2 of which who ran an 18 miler! We were all beyond satisfied!

This recipe was based on Heidi Swanson’s Coconut Baked Oatmeal and the memory of one I ate when working in Jamaica more than 20 years ago! I highly recommend adding this to your menu planning for fall and winter, the whole family will be swooning! My version is vegan, but I have added suggestions for a vegetarian option as well. The beautiful thing about baked oatmeal is that any fruit will do, so use what you have and see how it goes! I will be making this every weekend until the training is over!!!


  • 1-2 bananas, sliced into 1/2-inch pieces

  • 3 peaches, peeled and cut into small cubes

  • 1 cup pineapple, cut into small cubes

  • 2 cups rolled oats

  • 1/2 cup shredded coconut

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup full-fat coconut milk

  • 1 cup water

  • 1 tablespoon ground flax meal*

  • 1 tablespoon maple syrup

  • 2 teaspoons vanilla extract

  • 3 tablespoons coconut oil, melted*

  • 1 cup walnuts, chopped


Preheat the oven to 375F degrees. Use 1 tablespoon of the coconut oil across the inside of a square 8-inch (or equivalent) baking dish. Spread a single layer of bananas and half of the pineapple across the bottom of the baking dish.

In a bowl, combine the oats, shredded coconut, baking powder, and salt. In another bowl, whisk together the maple syrup, coconut milk, water, flax meal, the remaining oil, and the vanilla. Sprinkle the dry mixture over the bananas and pineapple in the baking dish. Drizzle the coconut milk mixture over the oats. Sprinkle the peaches, walnuts and remaining pineapple across the top.

Bake for 45 minutes or until walnuts and coconut are a golden brown. Serve with coconut milk drizzled over the top.

*An egg can replace the flax meal and butter can replace the coconut oil.