This Peach Baked Oatmeal is sweet, tempting, and bursting with juicy fresh summer peaches. Finished with a sweet cream topping, it will become one of your favorite ways to enjoy fresh peaches. Healthy, gluten-free, make ahead breakfast recipe!
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Stone fruit season has got to be one of my favorite times of the year — after berry season and pumpkin season, of course. I always have a hefty amount of peaches, nectarines, plums, apricots and cherries during the warmer months. And looking for inspiring ways to use them!
Trust me when I say – you are going to fall in love with this one!
Why You’ll Love This Recipe
- Fresh peaches get a makeover in this oatmeal bake.
- The perfect way to use up fresh fruit throughout the peach season!
- A next level, filling breakfast the whole family will love!
- Nutritious and delicious way to enjoy oatmeal served warm or room temperature.
Be sure to check out all of our oat recipes if you love oats like we do!
Recipe Ingredients
What better way to enjoy one of my family’s favorite breakfast recipes than by celebrating the beauty of sweet peaches in all their glory. Here’s a breakdown of what we need:
Baked Oatmeal
- eggs – to bind and lift the oatmeal batter. I have not tested this recipe with a flax egg or chia egg, but please leave a note in the comments if you do!
- avocado oil – use avocado oil for a neutral flavor, olive oil for a fruity taste or melted coconut oil for a sweeter kick. Melted butter is a great sub, too.
- maple syrup – for pure sweetness. Honey is a great sub.
- milk of choice – use your favorite non-dairy milk, such as almond milk, cashew milk, soy milk, oat milk or coconut milk. Regular whole milk can also be used.
- vanilla extract – for sweet vanilla essence. A touch of almond extract is a great compliment to the peaches as well.
- rolled oats – use old-fashioned rolled oats for the best texture. Quick oats and steel cut oats just don’t provide the right chewy, tender bite. Bob’s Red Mill gluten-free oats are a trusted brand.
- baking powder – to lift the baked oatmeal to new heights.
- ground cinnamon – for warmth and spice. Follow the recipe card and add more to your liking!
- fine sea salt – to enhance all those sweet peach flavors.
- fresh peaches – make sure to use ripe peaches that have been pitted and diced. Or, opt for different fruits, such as nectarines, plums or apricots.
Cream Topping
- yogurt – use either plain, full-fat Greek yogurt or super rich and creamy Icelandic Skyr yogurt.
- sweet cream coffee creamer – adds a touch of richness and sweetness. It’s that extra special touch that takes the peaches and cream combo to another level.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
I can’t express my love for baked oatmeal enough. It is a healthy breakfast and this peach version celebrates peach season. This is how I like to put it all together:
Grease Baking Dish
Preheat the oven to 375ºF. Grease a 9×9 inch baking dish or a 1.5 quart casserole dish (or a similar size) with oil or cooking spray.
Whisk Wet Ingredients
In a large bowl, whisk together eggs, oil, maple syrup, milk and vanilla extract until smooth.
Stir in Dry Ingredients
Add rolled oats, baking powder, cinnamon and salt. Mix gently until just combined.
Gently fold in chopped peaches and transfer to prepared baking dish.
Bake
Bake for 35-40 minutes, or until the top is golden brown, the middle is set and the oatmeal starts to pull from the edges of the pan.
Make the Sweet Cream Topping
In a small bowl, stir together the yogurt with sweet cream coffee creamer.
Drizzle with Topping and Serve
Drizzle the top of the easy peach baked oatmeal with the sweet cream.
Additionally, add any of your favorite toppings, a little extra maple syrup or honey and enjoy!
Serving Suggestions
I like to think of this as the typical American breakfast with the volume turned up. It’s a great recipe that can be served in a number of different fashions, including:
- Scoop and serve: Serve it immediately, while still piping hot, as a baked oatmeal breakfast in a bowl. Top it off with extra cream topping, even more maple syrup or honey and a scoop of almond butter or almonds for a little crunch!
- Oatmeal bar / square: Wait at least 20 minutes for the peach oatmeal to cool, then cut into bars or squares. Enjoy one (or two!) right away and stash the rest in meal prep containers for a grab-and-go treat for the rest of the week.
- A la mode: Guild the lily a little bit and serve it warm with a scoop of vanilla ice cream.
Meal Prep & Reheating Instructions
This peaches and cream oatmeal will keep for up to 2 days at room temperature or up to 4 days in the fridge. Store in an airtight container or tightly wrapped in plastic wrap.
Freezer Instructions: Cool completely. Then, cut the baked peach oatmeal into bars (either big or small) and wrap each one individually in plastic wrap. Keep in a plastic freezer storage bag and freeze for up to 3 months.
Warm the entire baking dish: Tent with foil. Reheat in a preheated 350ºF oven for 15-20 minutes.
Reheat oatmeal bars: Pop a bar in the microwave for 20-30 seconds. OR, set on a baking sheet and bake in a 350ºF oven or toaster oven for 5-10 minutes.
Recipe Tips & Notes:
- Use extra ripe peaches. Make sure the fruit is extra ripe for a sweeter, more flavorful baked oatmeal.
- Top with extra peach slices. Add a few thinly sliced peaches to the top of the oatmeal before baking. They add an eye-catching appeal and extra juicy bite.
- Spread into all corners. Make sure to spread the batter and oats into all four corners of your baking dish for even baking.
Recipe FAQs
What kind of oats should I use?
Rolled oats (old-fashioned oats) provide the best texture for baked oatmeal. Quick oats may result in a softer consistency whereas steel-cut oats do not soften properly.
What is the healthiest fruit to put in oatmeal?
Any fruit is a healthy addition, but peaches specifically are rich in vitamin C, fiber, and antioxidants, making them a delicious source for healthy digestion and glowing skin.
Can I use fresh, frozen, or canned peaches?
Fresh peaches will work well in season (summertime), but frozen or canned peaches are great alternatives. Make sure to drain and rinse canned peaches or thaw frozen peaches and drain off excess moisture before using.
What should the texture be like when it is done?
The texture should be firm and set, with an eye-catching golden brown top. You know it is ready when a toothpick inserted into the center comes out clean.
More Baked Oatmeal Recipes You’ll Love:
If you make this Peach Baked Oatmeal recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Peach Baked Oatmeal
Ingredients
Baked Oatmeal
- 2 large eggs
- 2 tablespoons avocado oil, or melted cooled coconut oil, or light olive oil
- ¼ cup pure maple syrup
- 1 ½ cups milk of choice
- 1 teaspoon vanilla extract
- 2 ¼ cups rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon, use more if you’d like
- ¼ teaspoon fine sea salt
- 1 cup chopped peaches, about 2 medium peaches
Cream topping
- 2 tablespoons plain Greek yogurt or Skyr yogurt
- 1 tablespoon sweet cream coffee creamer
Instructions
- Preheat oven to 375ºF and grease 9×9 baking dish or a 1.5 quart casserole dish (or a similar size).
- Whisk Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, milk and vanilla extract.
- Add Dry Ingredients: Add in rolled oats, baking powder, cinnamon and salt. Gently fold in chopped peaches and transfer to prepared baking dish
- Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
- Make the sweet cream topping: In a small bowl stir together yogurt with sweet cream coffee creamer.
- Serve peach baked oatmeal with the sweet cream and your favorite toppings, a little extra maple syrup or honey and enjoy!
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