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Bowl of peach baked oatmeal, topped with almond milk and cinnamon.

Peach Baked Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6

Description

A healthy baked oatmeal recipe using one of my favorite summer fruits: peaches! Make ahead for meal prep or a weekend brunch. 


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

  1. Preheat oven to 375°F.
  2. Measure out 1 cup of chopped peaches and 1 cup of sliced peaches.
  3. Add oats, almond milk, cinnamon, vanilla, almond extract, 1 cup chopped peaches, maple syrup, coconut oil and sea salt in a large bowl.
  4. Pour into a square baking dish sprayed with non-stick spray and top with remaining sliced peaches.
  5. Bake: Bake for 45-50 minutes.
  6. 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.
  7. For storage: store in the refrigerator in an airtight container for up to 4 days.
  8. 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.

Notes

  • 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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 226
  • Sugar: 17g
  • Fat: 7g
  • Carbohydrates: 37g
  • Fiber: 4g
  • Protein: 4g

Keywords: peach baked oatmeal