Here's a recipe from our friend, Carrian at Oh Sweet Basil for her Peach Oatmeal Cake, which we love! The recipe is so easy and makes a delicious dessert, but try it for breakfast and it's next level. It's especially wonderful when you go out of your way to include fresh whipped cream!  

Ingredients:

1 1/4 cup peach puree *see note (about 2-3 peaches)

3/4 cup old-fashioned rolled oats

1/2 cup canola oil

1 cup sugar

1 teaspoon vanilla

1/4 teaspoon almond extract

2 eggs

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

For the glaze:

1 cup powdered sugar

1 tablespoon butter, melted

1-3 tablespoons milk, depending on thickness

pinch of salt

Directions:

• *To make peach puree:  Peel the peaches, using a paring knife, remove the skins and pits.  Puree in a blender or food processor until smooth.  Set aside.
• Place a medium saucepan over medium-high heat.  Add the peach puree and bring to a boil.  Remove from heat and stir in rolled oats.  Let rest for 15-20 minutes while you prepare the rest.
• Preheat oven to 350 degrees.  Spray a 9-inch by 9-inch baking dish with non-stick cooking spray.
• In a large mixing bowl, with a hand mixer or wooden spoon, beat together the oil and sugar for 1 minute until paling.  Add the eggs, vanilla, and almond extract and beat until smooth.
• In another bowl, stir together the flour, baking soda, cinnamon and salt.  Add half of the dry ingredients to the wet ingredients; stir until just combined.  Repeat with the remaining dry ingredients.  The batter will be thick.
• Add the peach sauce/oat mixture to the bowl and stir to combine.
• Pour cake batter into the greased baking dish.  Bake for 30-40 minutes until the cake has browned and a toothpick inserted in the center comes out clean.  
• Prepare the glaze if desired and set aside while the cake bakes.  Drizzle the glaze over the warm cake and serve!