Why You’ll Love Peach Baked Oatmeal Recipe
- Packed with wholesome ingredients and fresh fruit.
- Naturally sweetened with maple syrup.
- Great for meal prep and make-ahead breakfasts.
- Delicious served warm or cold.
- Easy to customize with different fruits, nuts, or spices.
- Dairy-free when made with almond milk and coconut oil.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups old fashioned rolled oats
2 ½ cups unsweetened almond milk
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon almond extract
2 cups ripe peaches, divided (1 cup chopped and 1 cup sliced)
¼ cup maple syrup
2 tablespoons melted coconut oil or butter (optional)
Pinch of sea salt
Directions
- Preheat the oven to 375°F (190°C).
- Measure 1 cup of chopped peaches and 1 cup of sliced peaches.
- In a large mixing bowl, combine the rolled oats, almond milk, cinnamon, vanilla, almond extract, chopped peaches, maple syrup, melted coconut oil or butter, and sea salt.
- Stir until all ingredients are evenly mixed.
- Pour the mixture into a greased 8×8-inch baking dish.
- Arrange the sliced peaches evenly over the top.
- Bake for 45 to 50 minutes, or until the oatmeal is set and lightly golden.
- Remove from the oven and allow it to cool for about 5 minutes.
- Serve warm in bowls with an extra splash of almond milk if desired.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Cooling Time: 5 minutes
Total Time: Approximately 1 hour
Variations
- Add chopped pecans or walnuts for extra crunch.
- Mix in blueberries, raspberries, or strawberries along with the peaches.
- Use honey instead of maple syrup if preferred.
- Add a dash of nutmeg or ginger for additional warmth and flavor.
- Stir in chia seeds or flaxseed for extra nutrition.
- Replace peaches with nectarines, apricots, or pears when in season.
Storage/Reheating
Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days.
To reheat the entire dish, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes.
For individual servings, reheat in a 350°F oven or toaster oven for 5–10 minutes.
You can also microwave individual portions for about 1 minute or until heated through.
For longer storage, freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen peaches instead of fresh peaches?
Yes, frozen peaches work well. Thaw and drain excess liquid before adding them to the oatmeal mixture.
Can I make this recipe ahead of time?
Yes, you can bake it the night before and reheat portions throughout the week.
What type of oats should I use?
Old fashioned rolled oats provide the best texture. Quick oats may become too soft, while steel-cut oats require different liquid ratios and cooking times.
Is this recipe gluten-free?
It can be gluten-free if you use certified gluten-free oats.
Can I use dairy milk instead of almond milk?
Absolutely. Any milk, including dairy milk, oat milk, soy milk, or coconut milk, can be used.
Why is my baked oatmeal too dry?
Overbaking or using too little liquid can cause dryness. Check for doneness at the lower end of the baking time.
Can I add protein to this recipe?
Yes, you can stir in protein powder, hemp seeds, chia seeds, or serve it with Greek yogurt.
Can I reduce the sweetness?
Yes, simply reduce the maple syrup or omit it if your peaches are especially sweet.
How do I know when the baked oatmeal is done?
The center should be set, and the top should appear lightly golden with minimal liquid remaining.
Can I serve Peach Baked Oatmeal cold?
Yes, many people enjoy it chilled straight from the refrigerator, especially during warmer months.
Conclusion
Peach Baked Oatmeal is a simple, nourishing breakfast that combines the natural sweetness of ripe peaches with hearty oats and warm spices. Whether you’re preparing it for a family breakfast, weekly meal prep, or a cozy weekend brunch, this baked oatmeal offers delicious flavor, satisfying texture, and convenient make-ahead appeal.
Peach Baked Oatmeal
This Peach Baked Oatmeal is a wholesome and comforting breakfast made with rolled oats, juicy peaches, warm cinnamon, and almond milk. It’s naturally sweetened with maple syrup and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups old fashioned rolled oats
- 2 1/2 cups unsweetened almond milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 cups ripe peaches, divided (1 cup chopped and 1 cup sliced)
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil or butter (optional)
- Pinch of sea salt
Instructions
- Preheat the oven to 375°F (190°C).
- Measure 1 cup of chopped peaches and 1 cup of sliced peaches.
- In a large bowl, combine the oats, almond milk, cinnamon, vanilla, almond extract, chopped peaches, maple syrup, coconut oil or butter, and sea salt.
- Pour the mixture into a greased 8×8-inch baking dish.
- Arrange the sliced peaches evenly over the top.
- Bake for 45 to 50 minutes, or until set and lightly golden.
- Remove from the oven and let cool for 5 minutes.
- Serve warm, topped with additional almond milk if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, cover the dish with foil and warm in a 350°F oven for about 20 minutes, or reheat individual portions in the oven for 5 to 10 minutes or microwave for 1 minute.
Notes
- Fresh ripe peaches provide the best flavor, but frozen peaches can be used.
- Use coconut oil for a dairy-free option.
- Add chopped nuts for extra crunch and protein.
- Serve with extra almond milk, yogurt, or a drizzle of maple syrup.
- Great for meal prep and make-ahead breakfasts.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
