A healthy baked oatmeal recipe using one of my favorite summer fruits: peaches! Make ahead for meal prep or a weekend brunch.
Peach season is right around the corner… aka the best season! I’m a huge peach fan and knew after my strawberry banana baked oatmeal was such a hit, I needed to make a peach baked oatmeal as well! Last week I saw peaches at our farmers’ market and I knew it was meant to be.
Peach Nutrition Facts
While peaches aren’t super high in any particular vitamins or minerals, they contain a wide variety of vitamins and minerals!
They are also loaded with antioxidants which I want to break down a little. I feel like “antioxidants” is a word thrown around a lot – but do you know what it actually means?! Antioxidants are plant compounds that fight oxidative damage that can lead to aging and disease. They bind with free radicals to neutralize the negative charges which can wreak havoc in your body. If you’re interested in diving deeper, I recommend this article from Healthline that breaks down free radicals in full!
Bottom line: we need to consume antioxidant-rich foods on the regular, and peaches are a great source of them!
Ingredients in Peach Baked Oatmeal
The ingredient for this peach baked oatmeal are simple and similar to my other baked oatmeal recipes. Here’s what you need:
rolled oats – old fashioned rolled oats works best for this recipe!
unsweetened almond milk – I prefer using almond milk because I like the flavor, but you can use any type of milk you prefer and/or have on hand.
cinnamon – this adds a hint of sweetness and spice to the baked oatmeal.
vanilla – I add vanilla to almost all of my oatmeal recipes and love the subtle flavor it adds.
almond extract – almond extract is such a unique flavor and it pairs really nicely with the flavor of peaches.
Ripe peaches – look for perfectly ripe, in-season peaches.
Maple syrup – this adds the perfect amount of sweetness to the baked oatmeal. Feel free to use another liquid sweetener, if desired.
Coconut oil or butter (optional) – this adds the healthy fats and richness to the baked oatmeal. Feel free to omit, if desired.
Sea salt – a little salt brings out all the other flavors!
How to Make Peach Baked Oatmeal
This easy breakfast can be prepped ahead of time and is super simple to throw together! Grab a large bowl and mix together your oats, almond milk, cinnamon, vanilla, almond extract, 1 cup of peaches, maple syrup, coconut oil, and sea salt. Pour in a prepared baking dish that has been coated with cooking spray. Top with the rest of the sliced peaches (make into a fun design if you’re feeling fancy!).
Bake at 375ºF for 45-50 minutes, remove from the oven and let sit for 5 minutes. Divide up into meal prep containers for the week or enjoy right away!
For serving, I love topping the oatmeal bake with a splash of almond milk, fresh peaches and a drizzle of almond butter. The combo of peach and almond is so perfect!
Can You Make Baked Oatmeal Ahead of Time?
Yes, you can totally make baked oatmeal ahead of time. There are a couple options that work really well.
Option 1: Bake and Then Reheat Before Serving
Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance. When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Option 2: Prep as Much as You Can Without Baking
Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
Meal Prep This Baked Oatmeal
As I mentioned before, this oatmeal bake is awesome for meal prep. To reheat, I just place a piece of the oatmeal bake into a microwave-safe bowl, break it apart a little bit with a spoon and then heat in the microwave for 30-60 seconds. Top with any toppings and enjoy a warm, healthy breakfast in less than 2 minutes.
2Tablespoonsmelted coconut oil or butter, optional
pinchof sea salt
Instructions
Prep oven: Preheat oven to 375°F.
Measure peaches: Measure out 1 cup of chopped peaches and 1 cup of sliced peaches.
Mix: Add oats, almond milk, cinnamon, vanilla, almond extract, 1 cup chopped peaches, maple syrup, coconut oil and sea salt in a large bowl.
Pour: Pour into a square baking dish sprayed with non-stick spray and top with remaining sliced peaches.
Bake:Bake for 45-50 minutes.
Cool: Remove baked oatmeal from the oven and let sit for 5 minutes to cool. Add a portion into a bowl and top with almond milk. before serving.
For storage: store in the refrigerator in an airtight container for up to 4 days.
To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Video
Notes
Use fresh or frozen peaches that have been defrosted.
Add as much maple syrup as you’d like. I made this with 1/4 cup of maple syrup and enjoyed it, but if you like your oatmeal sweeter you can bump it to 1/2 cup.
Nutrition
Serving: 1/6 of recipeCalories: 226kcalCarbohydrates: 37gProtein: 4gFat: 7gFiber: 4gSugar: 17g
We make this almost every weekend lately! So so good! I’ve tried it with nectarines and even used strawberries when fresh peaches weren’t in season. The kids love it too!
Hi, Rachel. I haven’t tried it, but you could follow this baked oatmeal cup recipe‘s instructions for baking. I hope that helps! Let me know how they turn out.
I’ve made this several times now and it just doesn’t get old. Leaves me feeling full until lunchtime and I look forward to eating it every morning. Now that Fall is upon us, I’m looking for an alternate fruit to swap for the peaches. Have you found any autumnal fruits that work especially well? Thanks again, Brittany!!
So happy to hear you’ve been loving this peach baked oatmeal, Allie! You should try my Apple Cinnamon Baked Oatmeal for a Fall treat! Thanks so much for the review. I really appreciate it!
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We make this almost every weekend lately! So so good! I’ve tried it with nectarines and even used strawberries when fresh peaches weren’t in season. The kids love it too!
Ahh, yay! I love to hear that this recipe was a hit! Thank you for leaving a comment and review, I appreciate it.
How would you convert this into muffins/oatmeal cups?
Hi, Rachel. I haven’t tried it, but you could follow this baked oatmeal cup recipe‘s instructions for baking. I hope that helps! Let me know how they turn out.
Can this be frozen?
Hi, Ray. It can but I don’t recommend it as it changes the overall texture! This is best made ahead and stored in the fridge.
I’ve made this several times now and it just doesn’t get old. Leaves me feeling full until lunchtime and I look forward to eating it every morning. Now that Fall is upon us, I’m looking for an alternate fruit to swap for the peaches. Have you found any autumnal fruits that work especially well? Thanks again, Brittany!!
So happy to hear you’ve been loving this peach baked oatmeal, Allie! You should try my Apple Cinnamon Baked Oatmeal for a Fall treat! Thanks so much for the review. I really appreciate it!
Hi Brittany! Just a quick question – do I need to peel the peaches for this recipe? It looks delicious; I can’t wait to make it! Thank you!