Peach Baked Oatmeal
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Published May 10, 2021, Updated Sep 14, 2022
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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.
More Baked Oatmeal Recipes
- Maple Pecan Baked Oatmeal
- Easy Strawberry Banana Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Blueberry Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Baked Oatmeal Cups
- One Pan Baked Oatmeal
- Cherry Baked Oatmeal
- Protein Baked Oatmeal
Want more Peach Recipes? Try these
- Peach Crisp for Two
- Peach Overnight Oats
- Blueberry Peach Greek Yogurt Bowl
- Blueberry Peach Oatmeal
- Grilled Salmon Salad with Peaches and Corn
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
Peach Baked Oatmeal
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I only have one piece left in the freezer 😭 this is so, so good! Wish I had made more while peaches were in season. I’m going to try making it again with blueberries!
Oh yay! That makes me so happy to hear, Laura. Thank you for coming back to leave a comment + star rating. I so appreciate it. <3
Delicious!
I’m so glad you tried and enjoyed this peach baked oatmeal, Jasmin! Thank you so much for coming back to leave a comment + star rating, I so appreciate it. <3
Just made this and loved it! I have a bunch of peaches I froze from the summer and wanted to find ways to use them and it worked perfectly with this recipe! I love the touch of almond extract. This will be a keeper in my book!
YAY!! That makes me so happy to hear, Emily. Thank you for leaving a comment and star rating, I so appreciate it! <3
I just made this recipe and it was delicious. Thanks for sharing
Hi Cheresa! I’m so glad you enjoyed this recipe and thank you for coming back to leave a comment and star rating. I so appreciate it!
I love this recipe. I made it all summer for my breakfast at work. I top mine with almonds, sliced banana and so much almond milk. I’m now going to try your apple baked oatmeal recipe minus the raisins.
Yayy! I’m so happy to hear that you loved this peach baked oatmeal, Courtney. And I can’t wait to hear what you think of the apple version. 🙂 I really appreciate you taking the time to leave a comment + star rating. The ratings are super helpful, so thank you!
This was delicious! Almost like cobbler instead of oatmeal! This will definitely go in our regular family breakfast rotation!
Yay, I’m so happy to hear that you and your family enjoyed this recipe!! Thank you for coming back to leave a comment (and star rating). I so appreciate it!
Delicious! Will definitely make again. Used lite coconut milk. Did not need the full cooking time in recipe.
Hi Sherry! Thank you so much for sharing and for coming back to leave a comment and star rating. I so appreciate it! Coconut milk is a perfect substitute for the almond milk and adds a bit of creaminess – I’m sure it was delicious! The cook time can definitely depend on your oven. It’s a good thing you kept your eye on it so it didn’t overcook. 🙂
This was the easiest recipe- perfect for early morning before everyone gets up or while meal prepping. I had all of the ingredients on hand!
Wow! I’m so glad I finally found your recipes!!!
This past week, I got some over ripe bananas and peaches marked down and today I realized I HAD TO do something with them. When I found your Peach Oatmeal recipe, I thought I could add some bananas. Once I got into it, I realized I had to double the recipe and I didn’t have any almond extract,enough maple syrup or any almond milk so I just omitted the almond extract, used 2% milk and added a little sweetener. Just a tad. I’m diabetic. And I’m glad I only added a small amt because the bananas add so much sweetness! Thanks so much also for using coconut oil. I only recently learned how important it is to our bodies!!! Just Thanks So Much!!! Can’t wait for more!!!
Hi Kim! Welcome to Eating Bird Food. I’m so excited that you enjoyed this recipe, even with a few changes based on what you had at home! And thank you so much for coming back to leave a comment and let me know how the peach baked oatmeal turned out. The comments and star ratings are so helpful so I really appreciate it!
Made this yesterday for breakfasts this week – delicious! It’s peach season here in CO, so needed to use them up. Happy to have something healthy and filling for my second grader’s first week back to school.
I added some unsweetened shredded coconut, vanilla protein powder and chopped walnuts/pecans and used some date paste instead of maple syrup. Yum! Love your blog and recipes.