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Bowl of peach baked oatmeal, topped with almond milk and cinnamon.
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4.51 from 171 votes

Peach Baked Oatmeal

A healthy baked oatmeal recipe using one of my favorite summer fruits: peaches! Make ahead for meal prep or a weekend brunch. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: peach baked oatmeal
Servings: 6
Calories: 226kcal

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

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