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!
Beautiful and delicious! I made a few tweaks to make it with what I had on hand (subbed soy milk and pumpkin pie spice, used all vanilla extract, and left out the oil/butter and salt). Fresh, local peaches are in peak season and I’ll definitely be making this again!
Woo!! I’m so glad this peach baked oatmeal was a hit even with the few substitutions you made! Thanks so much for the review, Emily. I really appreciate it!
Do you think you could add whipped egg whites to this recipe to bump up the protein? Or would it come out weird from the baking? I’ve made a close version of this recipe 3 times in 2.5 weeks.
So glad you’ve been enjoying this recipe, Jami! You could definitely add an egg, but I typically only add one in my baked oatmeal recipes. I’m not sure how it would turn out with more eggs. You could also add protein powder if you wanted to amp up the protein in this recipe. 🙂
I notice in several of your newer recipes you’ve omitted baking powder and in this peach recipe you’ve also omitted the flax/egg. Does this make a difference to texture? Is there a reason?
Hi Liz. In an effort to pair down the ingredients needs I omitted those ingredients in some of the newer baked oatmeal recipes. I don’t think they make a noticeable difference but if you feel like you would like to add those things in, feel free! 🙂
This recipe and everything else I have made of yours has been amazing. Just love all your recipes.This peach oatmeal bake came out tasing like dessert and a great way for me to use up my summer peaches. TY!
Yay!! So glad this baked oatmeal was a hit, Brigitte! Thanks so much for the review 🙂
So delicious!!!! I did blueberries instead of peaches as I didn’t have any one hand. I also added to list chopped almomds,walnuts and about 2 tablespoons of almond butter for more healthy fats and protein. 45mins was prefect timing. Wish I could add a photo so beautiful. You could definitely add a scoop of protein powder to bump up your protein. I think the sweetness was prefect maybe a less almond extract for me next time as I thought it was over powering a bit.just a wee bit. SO so so good and great for Sunday meal prep.
So glad you liked the recipe, Jami. Thanks for the wonderful feedback.
This was really good, but I’ll reduce the milk to 2 cups next time. It barely held together when slicing after baking for 50 minutes. Also, 1/4 cup maple syrup wasn’t nearly sweet enough once baked, so I topped with honey. Delicious!
Sorry to hear your baked oatmeal wasn’t holding together! Did you use fresh or frozen peaches?
I had the same issue! I used fresh peaches.
I had the same issue. It will be great scooped in a bowl but there is no way I could cut this and serve it like in the photos. It is super runny and doesn’t hold together at all. I wonder if I should have given it a little time for the oatmeal to soak up the milk before baking? Will make again trying 2 cups of milk.
Hi Ruth – What type of oats did you use?
Can you leave out the almond extract? Or substitute something else? I don’t have any and I really want to make this!! ❤️
You can skip it if you’d like!
Looks so good! Love baked oatmeal but haven’t hadn’t since i found out the standard recipe uses eggs and dairy. Can’t wait to try this!
QUESTION: is two cups of fruit about four peaches?
Thank you, Brittany Bird!
Hey Terre – Yes, two cups of peaches is about 4 peaches depending on the size.
This turned out soooo good! What a great recipe! Thank you, Brittany.
I ended up using six peaches, about baseball size, and had a bit more than two cups.
Then baked the oatmeal in a muffin tin, where the openings are 2” square instead of round. Thought it would be easier to get them neatly out of the tin in one piece, and they did come out easily, with a nice crust all around. I used paper muffin cups with some of them and those came out easily too, but the paper stuck to the oatmeal and there was no crust. Wont do that again, but will definitely make your delicious recipe again!
Yay!! So glad you enjoyed this peach baked oatmeal, Terre! Thanks for trying it and coming back to leave a review. I so appreciate it!
Does this firm up enough when cooled to remove slices of it to freeze for future breakfasts? I make a different version that includes an egg and it holds together enough to remove servings in one piece. Would this do the same thing?
Yes! I always freeze individual slices of baked oatmeal for freezing!
Hello Ms. Mullins! I wanted to follow up on this recipe after trying to make it with frozen peaches. It was absolutely delicious! Not overly sweet, really great taste, and is an amazing healthy food option! Thank you so much for this great recipe and I also really appreciate that you add the nutritional information as it is extremely helpful 🙂 I have also tried your Maple Pecan Baked Oatmeal and it was also delicious! I will be looking forward to trying more of your oatmeal recipes! Thanks again!😊
Yay!! I’m so glad this peach baked oatmeal was a hit, Abi! Thank you so much for making it and coming back to leave a review. It means the world to me!