My Peach Baked Oatmeal tastes so good, it feels like dessert! Whole grain oats, creamy yogurt, and sweet, summer peaches are baked together in this hearty and nutritious breakfast dish. Make a batch on the weekend and enjoy it all week long.
I love starting my day with oatmeal. From my Pumpkin Spice Oatmeal to Strawberry Oatmeal Blender Pancakes to gluten-free Savory Oatmeal Breakfast Muffins, I make a lot of oatmeal dishes! And now, I'm excited to bring you this amazing Peach Baked Oatmeal. If you’ve never had baked oatmeal before, you must try this dish!
Why You'll Love This Dish
You can make it in advance
- You can make a batch of this baked oatmeal with peaches on the weekend when you have more time. Then on busy weekday mornings, simply heat up a piece and breakfast is ready!
It's hearty and nutritious
- This peach oatmeal bake has a combination of complex carbohydrates, protein, and healthy fats to help keep you feeling full and satisfied.
- A well-balanced, nutritious breakfast fills you up, gives you energy to get through the morning, and helps you concentrate at work or school. Plus, it helps prevent unhealthy snacking later in the day.
- This Peach Baked Oatmeal is so good, it tastes like dessert! I mean how can you go wrong with warm, cinnamon-infused oatmeal studded with sweet, summer peaches, right? Plus, as it cooks, it will make your kitchen smell divine!
Oats are a nutrient-dense food with many health benefits. These include helping to lower your cholesterol, stabilizing blood sugar levels, and keeping things running smoothly in your intestinal tract.
Oats are whole grains and are rich in fiber, antioxidants, and several vitamins and minerals like phosphorus, thiamine, magnesium, iron, and zinc.
To learn more, read my post Everything You Need to Know About Whole Grains.
Interesting Nutrition Fact: Did you know that oatmeal was the subject of the very first food-specific health claim approved by the U.S. Food and Drug Administration? This was back in 1997 when it was determined that consumption of soluble fiber from oats may lower the risk of heart disease.
Ingredients For Peach Baked Oatmeal
Ingredient Notes and Substitutions:
- Old fashioned (rolled) oats- use old fashioned oats, not quick-cooking oats, which are chopped oats that cook faster. If you're trying to keep this recipe gluten free, use certified gluten-free oats.
- Peaches- when they're in season, nothing beats fresh, summer peaches. However you can enjoy this recipe all year round by using frozen peaches. You can leave the skin on or peel the peaches. Leaving the skin on will provide more nutrients.
- Milk- you can use dairy milk or non-dairy milk like almond milk or oat milk
- Yogurt- I use 2% Greek yogurt (read my post all about the nutritional benefits of Greek yogurt). Icelandic skyr also works well in this dish. You can use vanilla-flavored yogurt or peach yogurt for an extra boost of peachy flavor.
- Coconut oil- you can substitute melted butter
Step 1: Mix the dry ingredients (oats, sugar, baking powder, cinnamon, and salt) together in a bowl.
Step 2: Mix the wet ingredients (milk, yogurt, egg, maple syrup, coconut oil, and vanilla) together in another bowl.
Step 3: Spread diced peaches along the bottom of a square baking dish.
Step 4: Pour the dry ingredients evenly over the peaches.
Step 5: Pour the wet ingredients on top.
Step 6: Press down with a spoon to submerge the dry ingredients in the liquid.
Step 7: Arrange the sliced peaches on top of the oatmeal.
Step 8: Sprinkle brown sugar and cinnamon on top.
Step 9: Bake in the oven at 350°F for 35 to 40 minutes until set.
Step 10: Let the peach baked oatmeal rest for 10 minutes. Then, cut it into squares and serve. Enjoy the dish plain or try it my favorite way- topped with a dollop of yogurt and a drizzle of maple syrup.
Recipe FAQs and Chef's Tips
Yes, you can use fresh or frozen peaches. Defrost frozen peaches and drain the water before using them in this dish.
This recipe can be made gluten free by using certified gluten-free oats. While oats are inherently gluten free, cross-contamination can occur during processing.
You can make this recipe vegan by using dairy-free milk (like almond milk or oat milk) and dairy-free yogurt. Also, instead of an egg, you can substitute a flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a bowl. Let it sit for 5 minutes to thicken and then use it in the recipe in place of 1 egg.
You can store the baked oatmeal in the fridge for up to 5 days. It can also be stored in the freezer for up to 3 months.
More Summer Fruit Recipes
Peach Baked Oatmeal
- 2 ¼ cups old fashioned oats
- 2 tablespoons plus 2 teaspoons light brown sugar or coconut sugar, divided
- 1 teaspoon baking powder
- 1 teaspoon plus ⅛ teaspoon cinnamon, divided
- ¼ teaspoon kosher salt
- 1 ¼ cup milk, any type
- 2 (5.3 oz) containers vanilla or peach 2% Greek yogurt or Icelandic skyr
- 1 large egg
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 2 cups diced peaches (fresh or frozen)
- 1 cup sliced peaches (fresh or frozen)
- Preheat oven to 350°F. Spray an 8 x 8-inch baking dish with cooking spray.
- Mix the oats, 2 tablespoons sugar, baking powder, cinnamon and salt together in a medium bowl. Whisk the milk, yogurt, egg, maple syrup, coconut oil and vanilla together in another bowl.
- Scatter the diced peaches in the bottom of the prepared baking dish. Pour the oat mixture evenly on top. Pour the milk mixture on top and press to submerge all of the dry ingredients in the liquid. Arrange the peach slices on top and sprinkle with the remaining 2 teaspoons sugar and ⅛ teaspoon cinnamon.
- Bake for 35 to 40 minutes, until set. Let rest for 10 minutes before serving. Serve the oatmeal plain or top it with a dollop of yogurt and/or maple syrup.