This Peach Baked Oatmeal is really easy to make, super delicious, and makes the perfect summer breakfast or brunch! It's soft on the inside, toasty, and crispy on top with caramelized peaches.
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Why You'll Love This Baked Peach Oatmeal
Crispy and caramelized - Baked oatmeal is always fun to make and a great breakfast option, especially when you're serving it for more than one or two people. The crispy oats on top with caramelized peach slices are what make this baked oatmeal so much better than regular stovetop oats!
Easy and simple - There are no complicated ingredients in this recipe, and it's really easy to put together. It doesn't take much hands-on work, and you can prepare the rest of your breakfast or do anything else you need to get done while it bakes in the oven!
Great for meal prep and freezer-friendly - Baked oatmeal is one of the best breakfasts to make ahead. They store really well in both the fridge and freezer, and you can easily double or even triple the recipe! It's a great recipe for a big crowd and totally fail-proof!
Customizable - This oatmeal is customizable and a delicious breakfast, whether you bake it with peaches or other fruits! Try it with nectarines, apples, or pears. You can use any milk you prefer or even make it vegan-friendly! If you want to add more protein, you can add seeds or chopped nuts to the batter for added extra crunch.
Ingredients
- Rolled oats - Rolled old-fashioned oats are the best choice here as they soften and cook well in the oven but still keep their shape and crisp up on top. Quick oats can also be used in a pinch, but they will make the oatmeal more dense. Don't use steel-cut oats, they need more liquid to cook and won't bake the same. Use certified gluten-free oats if necessary.
- Almond milk - I usually use almond or cashew milk, but you can use whole milk or any non-dairy milk. If you want to use full-fat canned coconut milk, use half coconut milk and half water.
- Maple syrup - The oatmeal needs a little bit of added sweetness, and maple syrup goes really well with all the flavors. You can also use honey, agave, coconut nectar, or another liquid sweetener.
- Butter - I'm using butter in both the batter and for greasing the pan. You can use coconut oil to keep the recipe dairy-free.
- Eggs - Eggs help bind everything together, and along with baking soda, they give this oatmeal more of a cakey texture. You can use flax egg as a vegan substitute.
- Peaches - I recommend using fresh peaches because they have the best flavor and they caramelize beautifully on top, but if they're out of season, you can use frozen and only add them into the batter. Alternatively, you can substitute peaches with nectarines, apples, or pears!
- Almond butter - This is optional, but it adds additional healthy fats and protein. You can use any nut or seed butter. Keep in mind that something like sunflower butter or tahini might affect the flavor.
- Turbinado sugar - I like adding coarse sugar on top because it doesn't completely melt into the batter as regular cane sugar would and helps the peaches caramelize. You can omit it, but I highly recommend adding a light sprinkle.
Variations and Substitutions
- Add nuts - You can add chopped almonds, walnuts, or pecans to the batter to add crunch and some healthy fats. Alternatively, you could also add sunflower seeds or pumpkin seeds.
- Different fruit - You can follow the same directions and use different fruit like blueberries, strawberries, apples, or pears. Check out my Triple Berry Baked Oatmeal!
- Different sweetener - You can sweeten the oatmeal with honey, agave syrup, or granulated sugar if you don't have maple syrup.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Prepare a 10x6” baking dish. Grease it by rubbing a knob of butter around the inside of the dish. Set aside.
- In a medium bowl, mix together the rolled oats, baking powder, and cinnamon. Set aside.
- Into a large mixing bowl, add eggs, maple syrup, almond butter, vanilla extract, melted butter, and sea salt. Whisk until well combined.
- Add almond milk and whisk again.
- Add the dry ingredients to the bowl with the wet ingredients. Stir to combine. Let the mixture sit while you chop the peaches.
- If you're using freestone peaches, cut around the pit of the peach and twist the peach to open it. Carefully pull the pit out and repeat with the rest of the peaches. Reserve two peaches for topping and dice the rest into small chunks.
- Slice the two reserved peaches into thin slices and set aside.
- Add the chopped peaches to the batter and gently toss to distribute.
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- Pour the batter into your prepared baking dish.
- Top the batter with the reserved sliced peaches and sprinkle with turbinado sugar.
- Bake the oatmeal for 45-50 minutes or until golden brown. Let it rest for a few minutes before serving.
- Cut it into 6 squares to make 6 portions and serve it right away or allow it to cool before storing it in the fridge.
Tips & Tricks!
- Add turbinado sugar on top - When you sprinkle coarse sugar on top of the oatmeal before baking it, it helps caramelize the peaches, and it crisps up the oatmeal on top. Because it's coarse, it doesn't melt completely in the oven and creates a nice crunch.
Serving Suggestions
- Fresh or cooked fruit - I like to top the baked oats with fresh berries or fresh peaches, but you can also top it with sauteed berries or even these Caramelized Peaches to make it extra special!
- Yogurt - Add some Greek yogurt or your favorite dairy-free yogurt to add more protein and creaminess!
- Nut or seed butter - Add a dollop of your favorite nut butter like almond butter or peanut butter for some healthy fats. Sunflower seed butter or pumpkin seed butter would also be great! Alternatively, you can also add raw or roasted nuts and seeds for an added crunch.
- Serve it as a dessert - You can turn this baked oatmeal into a dessert by adding a scoop of vanilla ice cream and some whipped cream.
Storing and Reheating
Refrigerator: Store the oatmeal in an airtight container in the fridge for 3-4 days. I recommend placing parchment paper in between the slices if you're stacking them to prevent them from sticking together.
Freezer: You can freeze preportioned leftovers in a freezer-safe container for 3-4 months. You can either freeze the oatmeal in a single layer on a baking sheet first or place parchment paper in between your slices so they all don't stick together.
Reheating: To reheat the oatmeal, place it on a baking sheet or into a baking dish and bake in a preheated oven at 300°F for 10-15 minutes or until heated through. I recommend defrosting the oatmeal in the fridge overnight first. You can reheat it from frozen too, but it will take longer (around 30 minutes). You can also reheat the oatmeal in the microwave.
FAQs
You can use vegan butter and add flax egg instead of regular eggs. I haven't tried it, but baked oatmeal is usually pretty forgiving, so it should work well.
Yes! You can use nectarines, apples, or pears in place of the peaches.
Yes, this dish keeps well in the fridge for 2-3 days and can be easily reheated in the oven. It will, however, be a little denser than it is straight from the oven, and it will lose its crispiness on top. It will still be delicious though! I recommend serving leftovers with yogurt or stewed berries.
Other Baked Oatmeal Recipes
Oatmeal is one of my favorite breakfast foods, so I'll always be sharing more variations! Baked oatmeal is always fun to make, especially when you need to make more than one serving. Below are five of my favorite flavors, but if you want to see all the latest ones, head over to Oatmeal Recipes!
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Print📖 Recipe
Peach Baked Oatmeal
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Peach Baked Oatmeal is really easy to make and the perfect summer breakfast! Soft and light on the inside, toasty and caramelized on top.
Ingredients
- A knob of butter for greasing the baking dish
- 2 cups rolled oats (choose certified gluten-free if needed)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 2 large eggs
- ¼ cup maple syrup
- 2-3 tablespoon almond butter (optional)
- 2 tsp vanilla extract or vanilla paste
- 3 tbsp melted butter or cooking oil (avocado, coconut, or olive oil are all great)
- ¼ tsp fine sea salt
- 2 cups almond milk (or milk of your choice)
- 7 peaches (5 go in the batter (approx 3 cups chopped), 2 or more on top based on the size of peaches and baking dish)
- 2-3 tablespoon turbinado sugar for topping (optional)
Instructions
- Preheat your oven to 375°F. Prepare a 10-6” baking dish. Grease it by rubbing a knob of butter around the inside of the dish. Set aside.
- In a medium bowl, mix together the rolled oats, baking powder, and cinnamon. Set aside.
- In a large mixing bowl, add eggs, maple syrup, almond butter (if using), vanilla extract, melted butter or oil, and sea salt. Whisk until well combined. Add almond milk and whisk again.
- Add the dry ingredients to the the wet ingredients. Stir to combine. Let the mixture sit while you chop the peaches.
- If you're using freestone peaches, cut around the pit of the peach and twist the peach to open it. Carefully pull the pit out and repeat with the rest of the peaches. Reserve two peaches for topping and dice the rest into small chunks.
- Slice the two reserved peaches into thin slices. Set aside.
- Add the chopped peaches to the batter and gently stir to distribute.
- Pour the batter into your prepared baking dish.
- Top the batter with the reserved sliced peaches and sprinkle with turbinado sugar.
- Bake the oatmeal for 45-50 minutes or until golden brown. Let it rest for a few minutes before serving.
- Slice the oatmeal into 6 squares and serve it on its own or with yogurt, fresh berries, nuts, seeds, or your favorite toppings. Enjoy!
Notes
Baking dish: I like using a glass dish and usually go with a 10x6” one. I like using a wider, more shallow one because it has space for more peaches on top and allows the oatmeal to be thinner and caramelize more.
Storing: Store any leftovers in an airtight container in the refrigerator for 3-4 days or in a freezer safe container in the freezer for 3-4 months. Add a pice of parchment paper in between your slices if you're stacking them to prevent them from sticking together.
Reheating: To reheat, transfer the oatmeal to a baking dish or a baking sheet and bake at 300°F for 10-15 minutes or until warmed through. The cooking time will depend on how large the piece you're reheating is. If your oatmeal is frozen, I recommend defrosting it in the fridge overnight first.
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Gloria says
Peaches are in season right now. What a delicious way to start the day. I would even eat this as a dessert.
Kathryn says
This peach oatmeal was so perfect because I've been buying peaches every time I go to the store and I love oatmeal. The flavor was perfect and I love the fresh peach flavor. Will make again the next time I get peaches! :)
Pete says
This was so tasty, I never knew you could bake oatmeal! Perfect when peaches are in season, but I have a nectarine tree and that worked too!
Heather says
Oh my I would almost eat this a dessert it was SO good! Perfect way to bake up with some peaches in the summer!
Lauren Michael Harris says
My son is on a peach kick lately, so I made this oatmeal for breakfast this morning. We all loved it and he has already requested I make it again ASAP!
Sean says
This is such a great summer recipe. It was a tasty breakfast!
Tracy says
Oh I loved this breakfast! This was such a delicious recipe and we loved using our fresh peaches for it!
Ksenia says
I made a big batch of this baked oatmeal on Friday, and we’ve been eating it all weekend. Thanks for developing this recipe just in time for peach season!
Jamie says
This made a fantastic weekend brunch for my family! I loved the flavors of the almond butter and maple syrup with the peaches. So delicious!