Blueberry Peach Baked Oatmeal

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• Why You'll Love This Baked Oatmeal
• Ingredients
• Variations and Substitutions
• Step-by-Step Instructions
• Tips & Tricks!
• Serving Suggestions
• Storing and Reheating
• FAQs
• Similar Baked Oatmeal Recipes
• 📖 Recipe

Why You'll Love This Baked Oatmeal

Delicious flavor combination - This baked oatmeal is a mix of my Blueberry Baked Oatmeal and my Peach Baked Oatmeal. The blueberry and peach combo is sooo good for the summer when both are at their peak season! It's a great way to use up all that fresh summer produce and make a delicious breakfast that will last you for days!

Great for meal prep - This oatmeal stores really well in both the fridge and the freezer. Once you reheat it in the oven, it tastes just as good as fresh! It's a great breakfast to make on a Sunday and enjoy the leftovers on busy mornings during the week! You can also easily make a double batch and freeze a few slices for later.

Ingredients

• Rolled oats - You want to use only old-fashioned oats here. They're naturally gluten-free, but look for certified gluten-free if needed. Steel-cut oats wouldn't cook properly. Quick cooking oats can be used in a pinch, but they might make the baked oats more dense.
• Blueberries - You can use fresh or frozen blueberries. No need to defrost them, I actually recommend adding them into the batter straight from the freezer. They tend to change the color of the batter instantly either way, so if you want to avoid that, use fresh blueberries. I used frozen ones in the batter and added fresh ones on top before baking in the photos.
• Peaches - You can use fresh or frozen peaches. If they're frozen in half moons, allow them to thaw slightly and chop them into bite-sized pieces.
• Eggs - The eggs are what hold everything together, and they make the texture almost cake-like without any flour.
• Milk - You can use any milk you have on hand. I always use either cashew milk or almond milk here, but whole milk or any other non-dairy milk works as well (except canned coconut milk).
• Butter - Unsalted butter makes the edges more crispy, and it makes the batter softer. You can use regular or dairy-free butter.
• Maple syrup - I sweeten the oatmeal with a little bit of pure maple syrup, but honey, agave, or any granulated sugar (cane sugar, brown sugar) are all great alternatives. If you use agave, I recommend adding less because it's sweeter.
• Turbinado sugar - This one is optional if you don't want the extra sugar, but you can sprinkle turbinado sugar on top of the batter before baking to make the top extra crispy and caramelized.

Variations and Substitutions

• Nectarines - While nectarines can be more tart than peaches, they're mostly interchangeable in recipes like this and a great option to change up the flavors when you're out of peaches!
• Strawberries- If you don't have blueberries, this oatmeal would be delicious with strawberries as well!
• Make it dairy-free - You can use almond milk and vegan butter to make the oatmeal dairy-free. I haven't tried making it fully vegan by skipping the eggs, so I can't guarantee results.

Step-by-Step Instructions

1. Preheat your oven to 375°F and prepare a 12x8-inch baking dish or similar.
2. In a medium bowl, whisk together rolled oats, baking powder, and ground cinnamon. Set aside.
3. In a large bowl, whisk eggs, maple syrup, vanilla extract, and sea salt.
4. Whisk in melted butter. Make sure the butter isn’t too hot so it doesn’t cook the eggs.

5. Add milk and whisk again.
6. Add the dry ingredients and whisk or stir to combine.

7. Add diced peaches and blueberries and stir to incorporate. If you're using frozen blueberries, add them right at the end and don't stir them too much or they'll color the batter dark purple.

8. Use a small knob of butter to grease your prepared baking dish and pour the batter into it, spreading the oats and fruit evenly.
9. Garnish it with your reserved fresh, sliced peach and more blueberries, and sprinkle it with turbinado sugar if desired.
10. Bake the oats in the preheated oven for 45-50 minutes or until golden brown around the edges.
11. Allow them to cool for 5-10 minutes and slice into 6 squares.
12. Serve the oatmeal warm on its own or with toppings. Enjoy!

Storing and Reheating

Refrigerator: You can store the baked oatmeal in an airtight container in the fridge for up to 3-4 days. I recommend placing a piece of parchment paper between your slices if you stack them to avoid them sticking together.

Freezer: You can also freeze the oats pre-portioned in a freezer-safe container for up to 2-4 months. Again, I recommend placing parchment paper between your slices so they don't stick together; it's even more important in the freezer.

Reheating: If refrigerated, reheat the oatmeal on a small baking sheet in a preheated oven at 300°F for about 10 minutes. If frozen, defrost it in the fridge overnight first or reheat from frozen for at least 20 minutes or until warmed through. You can reheat it in the microwave as well.

FAQs

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📖 Recipe