Peach Baked Oatmeal
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This peach baked oatmeal recipe uses 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
- 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 Oatmeal
- Grilled Salmon Salad with Peaches and Corn
- Healthy Peach Cobbler
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Peach Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 2 ½ cups unsweetened almond milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2 cups ripe peaches, divided (1 cup chopped and 1 cup sliced)*
- ¼ cup maple syrup
- 2 Tablespoons melted coconut oil or butter, optional
- pinch of sea salt
Instructions
- Preheat oven to 375°F.
- Measure out 1 cup of chopped peaches and 1 cup of sliced peaches.
- Add oats, almond milk, cinnamon, vanilla, almond extract, 1 cup chopped peaches, maple syrup, coconut oil and sea salt in a large bowl.
- Pour into a square 8×8 baking dish sprayed with non-stick spray and top with remaining sliced peaches.
- Bake for 45-50 minutes.
- 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
- High protein peaches and cream version: Just replace 1 cup of the almond milk with 1/2 cup cottage cheese and 1/2 cup egg whites!
- Peaches: You can use fresh peaches or frozen peaches that have been defrosted.
- Sweetness level: 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.
Like This Recipe? Rate & Comment Below!
So delicious and easy to make! Great for meal prep and a perfect way to use up my fresh peaches.
So glad you loved this baked oatmeal recipe, Natalie!! Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂
Can you make these in a muffin tin instead?
Hey Laura! I haven’t made a peach variation, but I have a few baked oatmeal cup recipes that are made in muffin tins you can check out for a base recipe. 🙂
Fantastic recipe. Easy to put together. Taste great warmed up the next day. My family loved it. Will be a go to in our house.
So pumped this recipe is a hit with your family, Sandra!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This was so good! My husband and 2 Teenagers loved it! We ate the entire batch for breakfast this morning, I added pecans in it
Yay!! I’m so glad this recipe was a hit with your family, Monica. I appreciate you making it and coming back to leave a comment + star rating. It means the world to me. 🙂
how long will it last in the fridge in containers please. Just baking some now for breakfast through the week. Smells divine.
It should last about 5 days in the fridge in an airtight container. You can also freeze some portions for later if you don’t think you’ll get through it all in that amount of time. 🙂
My house smells amazing and my tummy is happy. Could you prepare the night before and bake in the am?
Hey Andrea – I usually don’t recommend this with baked oatmeal because the oats will soak up the liquid overnight and it might turn out dry. The coconut oil will also solidify in the fridge. So there’s two options to save time: 1) You could combine all the dry ingredients in a bowl, cover and leave out on the counter overnight, then just add in your wet ingredients in the morning. 2). You could mix everything besides the milk together in a big bowl and place it in the fridge overnight. The next morning, stir in the milk until combined, pour batter into your prepared baking dish and bake! The coconut oil will be solid after sitting in the fridge overnight, but since you mixed it in melted the day before it should still be well dispersed. It also might take a little extra cook time since it’s going in the oven cold.
Sorry, I know this isn’t the answer you were hoping for. Let me know what you decide to do!
Love this recipe! Can you freeze leftovers and reheat?
Totally! I freeze baked oatmeal and baked oatmeal cups all the time.
Loved this recipe. Added blueberries since we had some to use up and it was delicious! Subbed out real milk for almond. This is a great base recipe I can see us tweaking in the future!
Yes, that’s the great thing about these baked oatmeal recipes is that you can customize them to fit your needs. 🙂 Thanks for coming back to leave a comment + star rating, Robin. I so appreciate it.
I had some extra ripe peaches that I needed to use up. And this looked delicious. Just came out of the oven..and smells amazing!!!
I only had 1 cup of almond milk to use so I subbed 1 cup of oatmilk yogurt and 1/2 cup spiced coconut cream for the second cup and half. Also added ground flaxseed.
We just had our first bites and it is supreme!!! My daughter proclaimed it Peach Cobbler Oatmeal…and my picky girl ate an entire serving.
Thank you for a wonderful warm comfort food recipe.
Ahh yay! So pumped this recipe was a hit. Thanks for coming back to leave a comment + star rating, Kristine. The reviews are super helpful to other readers, so I appreciate it. 🙂
Delicious! My 18 mo approved as well! The only thing I omitted was almond extract because I didn’t have any. Still good!
So glad this recipe was a hit! Thanks for making it and for coming back to leave a comment + star rating, Samantha. I appreciate it. 🙂