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.
Why This Recipe Works
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 makes 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!
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.
- Rolled oats - Rolled 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 cooking oats can also be used if necessary but don't use steel-cut oats, they need more liquid to cook and won't bake the same.
- Almond milk - Any milk you prefer can be used here. 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.
- 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 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.
Making this baked oatmeal is really simple and it comes together in just a few easy steps.
- Preheat your oven to 375F (190C) and prepare a 10x6" baking dish. I like using a glass one, I find it heats up really well and bakes the oatmeal evenly. I recommend greasing your baking dish by rubbing butter around the inside. It will prevent the oatmeal from sticking too much and will make it easier to portion and serve.
- Mix together the dry ingredients in one bowl and all the wet ingredients in a separate bowl. This way, everything mixes together much better. You can mix the eggs with maple syrup, almond butter, and butter before adding the milk to make them easier to whisk together.
- Add the dry ingredients into the wet and mix together. Let the batter sit and thicken while you chop the peaches.
- Reserve two peaches to slice on top and dice the rest and add to the batter. Stir to incorporate.
- Transfer the batter to the prepared baking dish and top with sliced peaches. Sprinkle the oatmeal with turbinado sugar and bake in the preheated oven for 45-50 minutes until the edges are golden and the top caramelized.
Serving and Storing
Serving: Slice the oatmeal into 4-6 servings and serve either on its own or with fresh berries, yogurt, nut butter, nuts, seeds, or any other toppings you like. It can even be served with a scoop of ice cream for dessert!
Storing: You can store any leftovers in the fridge for 2-3 days. I recommend transferring the oatmeal to an airtight container in a single layer.
Reheating: To reheat the oatmeal, place it on a baking sheet or into a baking dish and bake in a preheated oven at 350F for 10-15 minutes or until heated through.
Freezing: You can freeze preportioned leftovers in a freezer-safe container. The oatmeal will lose its crispiness and will be a little mushier after reheating compared to straight from the oven. To defrost and warm them up. Add the frozen oatmeal to a baking dish and bake at 350F for 30 minutes or until properly heated through.
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.
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. To see all the latest oatmeal recipes, head over to the Oatmeal Recipes category.
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.
- 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
- 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)
- Preheat your oven to 375F (190C). 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.
- 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 into the bowl with the wet ingredients. Stir to combine. Let the mixture sit while you chop the peaches.
- Cut around the pit of the peach and twist it 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.
- Add the chopped peaches to the batter and 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.
- Serve it on its own or with yogurt, fresh berries, nuts, seeds, or with a scoop of ice cream for dessert.
Storing: Store any leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, transfer the oatmeal to a baking dish or a baking sheet and bake at 350F for 10-15 minutes or until warmed through. The cooking time will depend on how large the piece you're reheating is.
Baking dish: I like using a glass dish and usually go with a 10-6” 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.
Keywords: baked oatmeal, peach oatmeal