Peach baked oatmeal in a white baking dish with a side of fresh peaches, Greek yogurt, and coffee.

Peach Baked Oatmeal

Author: Stephanie Kay

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!

  • Author: Stephanie Kay
  • 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
Units Scale



  1. Preheat oven to 375°F and grease a 2-quart or 9×9 baking dish with butter or cooking spray.
  2. In a large mixing bowl, add the dry ingredients; rolled oats, cinnamon, baking powder, and salt, and stir to combine. Set aside.
  3. 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.
  4. Pour the liquid mixture into the large mixing bowl with the dry ingredients and stir until well combined.
  5. 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.
  6. Transfer the baking dish to the oven and bake for 40-45 minutes until the top is golden brown.
  7. 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.
  8. 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.
YouTube video


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.