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Peach baked oatmeal in a grey bowl topped with peaches and more baked oatmeal on the right.

Peach Baked Oatmeal

  • Author: Veronika | thehealthfulideas
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


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 tbsp 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 tbsp turbinado sugar for topping (optional)


  1. 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.
  2. In a medium bowl, mix together the rolled oats, baking powder, and cinnamon. Set aside.
  3. 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.
  4. Add the dry ingredients into the bowl with the wet ingredients. Stir to combine. Let the mixture sit while you chop the peaches.
  5. 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.
  6. Slice the two reserved peaches into thin slices.
  7. Add the chopped peaches to the batter and stir to distribute.
  8. Pour the batter into your prepared baking dish. 
  9. Top the batter with the reserved sliced peaches and sprinkle with turbinado sugar.
  10. Bake the oatmeal for 45-50 minutes or until golden brown. Let it rest for a few minutes before serving. 
  11. 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