Turn fresh peaches into a delicious and nutritious breakfast with this peach baked oatmeal! This recipe works well as a meal prep idea, as part of a healthy breakfast, or a weekend brunch.
I don’t know about you, but I love peach season. Of all the summer produce, it’s my absolutely favorite fruit season because fresh peaches are just so good. While my favorite way to eat them on their own – with their sweet juices running down my chin – baking with them is also really fun.
So, if you’ve got a basket of peaches slowly ripening on your counter, add this peach baked oatmeal recipe to your to-do list and you’ll have a healthy breakfast for days to come.
Peach Nutrition Facts
Peaches are a source of carbohydrates, specifically fibrous carbohydrates, as well as a good source of micronutrients. Peaches are best consumed with the skin on for maximum nutritional value, as the skin contains most of the fiber, and are a good source of vitamin C, vitamin A, and potassium. One medium peach (147 grams) contains 68 calories, 1 gram of protein, less than 1 gram of fat, 15 grams of carbohydrate, 12 grams of sugar, and 2 grams of fiber (1).
Moreover, the high-water content of peaches, roughly 88% water, makes them a very hydrating fruit and, therefore, a great addition to any summer breakfast.
Why You’ll Love Baked Peach Oatmeal
- Easy – Like any baked oatmeal recipe, this peach baked oats recipe is easy to make.
- Great for Meal Prep – This peach baked oatmeal keeps well in the fridge for days, which makes it great for meal prep.
- High in Fiber – The combination of old fashioned oats and peaches ensures every slice is full of fiber.
- Seasonal – This baked oatmeal is a great way to use fresh peaches.
Ingredients in Peach Baked Oatmeal
Here’s what you’ll need to make these baked peach oats:
- Oats – Use old fashioned rolled oats for the best texture. You can use quick oats if needed, however, steel-cut oats and instant oats are not recommended.
- Peaches – For the best flavor, use ripe, fresh peaches. If needed, you can also use frozen peaches or canned peaches, just be sure to cut them into bite-size pieces.
- Milk – Using cow’s milk will increase the protein content, but you can use non-dairy milk if needed.
- Egg – To help bind the oats.
- Vanilla Extract – To add flavor.
- Brown Sugar – To sweeten the oats. You can also use maple syrup.
- Butter – To ensure the baked oatmeal is moist. You can use coconut oil if needed.
- Cinnamon – To add warmth, fragrance, and an extra hint of sweetness.
- Leavening Agents – Some baking powder and salt to ensure the peach oatmeal bake is light and fluffy.
To Make it Gluten-Free: No adaptations are needed, this recipe is gluten-free. Just be sure to use certified gluten-free oats.
To Make it Dairy-Free: Swap the butter for coconut oil and swap the milk for almond milk, soy milk, or oat milk.
To Make it Egg-Free: Omit the egg and use a flax egg instead.
How to Make Peach Baked Oatmeal
Baked oatmeal is very simple to make, here’s what you’ll do:
- Combine the dry ingredients. Begin by mixing the old fashioned oats, cinnamon, baking powder, and salt in a large bowl.
- Add the wet ingredients. In a separate mixing bowl, combine the melted butter, brown sugar or maple syrup, egg, vanilla extract, and milk and whisk until well combined.
- Mix the batter. Add the wet ingredients to the dry ingredients and fold gently to combine.
- Add to a baking dish. Transfer the batter to a greased baking dish.
- Add the peaches. Dollop the diced peaches on top of the oat mixture and gently mixed them into the batter.
- Bake. Transfer the baking dish to the oven to bake until golden brown.
- Cool and enjoy! Once cooked, allow the baked oatmeal to cool slightly and then serve with toppings of your choice.
You can find the detailed instructions in the recipe card below.
Can you use frozen peaches in this recipe?
Yes. To use frozen peaches, chop them into bite-sized pieces, and add them frozen to the batter as per instructions.
Can you use canned peaches in this recipe?
Yes. To use canned sliced peaches, remove them from the syrup and pat them dry to remove excess liquid, then chop them into bite-sized pieces and add them frozen to the batter as per instructions.
This peach baked oatmeal can be served warm or cold and enjoyed on its own or with toppings, such as:
- Fresh sliced peaches
- Yogurt or Greek yogurt
- Cream or Half-and-Half
- Almond butter
- Other nut butter
- Maple syrup
Or, if you want to get crazy, you can serve it as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream on top!
Storage + Reheating
To Refrigerate: Allow the baked oatmeal to cool completely and then cover with aluminum foil or plastic wrap or transfer it to an airtight container and store in the fridge for up to 5 days.
To Freeze: Once cooled, baked oatmeal can be frozen for up to 3 months. To freeze whole, cover the baking dish with plastic wrap and/or aluminum foil and then place the entire dish in a freezer-safe bag. To freeze leftovers or individual portions, transfer the baked oatmeal to an airtight container and place it in the freezer.
To Reheat: To reheat the baked oatmeal whole, allow it to thaw completely, and then cover the baking dish with aluminum foil and warm it in the oven at 350°F for 10-15 minutes. To reheat individual portions, place a thawed portion in an oven-proof dish in the oven for 5-10 minutes or in the microwave in a microwave-safe dish for 1-2 minutes.
More Oatmeal Recipes:Print
Peach Baked Oatmeal
This peach baked oatmeal feeds a crowd for a weekend breakfast and works well as a healthy meal prep idea. Plus, it’s a delicious and nutritious way to use fresh peaches!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Vegetarian
- Diet: Gluten Free
- 3 cups old fashioned rolled oats
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1/3 cup brown sugar, or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups milk
- 3 peaches, diced
- Preheat oven to 375°F and grease a 2-quart or 9×9 baking dish with butter or cooking spray.
- In a large mixing bowl, add the dry ingredients; rolled oats, cinnamon, baking powder, and salt, and stir to combine. Set aside.
- In a medium mixing bowl, add the melted butter and brown sugar, and whisk until well combined. Then add the egg, vanilla extract, and milk and whisk again until well combined.
- Pour the liquid mixture into the large mixing bowl with the dry ingredients and stir until well combined.
- Transfer the oatmeal mixture to the greased baking dish, spreading it out evenly. Then scatter the diced peaches into the baking dish and gently fold them into the mixture.
- Transfer the baking dish to the oven and bake for 40-45 minutes until the top is golden brown.
- Remove from the oven and allow to cool for 5-10 minutes to fully set, then serve warm on its own, with milk or yogurt, and fresh peaches.
- Leftovers can be stored in the fridge in an airtight container for up to 5 days or in the freezer for up to 3 months.
If using frozen peaches, chop them into bite-sized pieces and add them to the batter (still frozen) as per instructions.
If using canned sliced peaches, remove them from the syrup and pat the canned peaches gently to remove any excess liquid. Then dice them into bite-size pieces and add them to the batter as per instructions.
- Serving Size: 1 slice
- Calories: 364 calories
- Sugar: 23 grams
- Fat: 7 grams
- Carbohydrates: 56 grams
- Fiber: 6 grams
- Protein: 12 grams