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Peaches and Cream Baked Oatmeal
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5 from 13 votes

Peaches and Cream Baked Oatmeal

Whole grain oats, creamy yogurt, and sweet peaches are baked together in this hearty and nutritious breakfast dish.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 227kcal


  • 2 ¼ cups old fashioned oats
  • 2 tablespoons plus 2 teaspoons coconut sugar or light brown 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.


You can use certified gluten-free oats to keep the recipe gluten-free. 


Calories: 227kcal | Carbohydrates: 34g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 118mg | Potassium: 315mg | Fiber: 4g | Sugar: 15g | Vitamin A: 281IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 1mg