Can I make this oatmeal fully vegan?

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.

Can I use anything besides peaches?

Yes! You can use nectarines, apples, or pears in place of the peaches.

Can you make baked oatmeal ahead of time?

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.

Peach Baked Oatmeal

Name: Peach Baked Oatmeal
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
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 tbsp 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 tbsp turbinado sugar for topping (optional)

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5 from 9 reviews

Peach Baked Oatmeal

Recipe by Veronika Sykorova

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.

Total Time1 hour 5 minutes
Yield6 1x
DietGluten Free

Ingredients

Units Scale

A knob of butter for greasing the baking dish
2 cups rolled oats (choose certified gluten-free if needed)
1 tsp baking powder
1/2 tsp ground cinnamon
2 large eggs
1/4 cup maple syrup
2-3 tbsp 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)
1/4 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)

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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.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Breakfast
Method: Baking
Cuisine: American

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