I look forward to enjoying fresh peaches every summer, and more often than not, I end up enjoying them as a simple snack straight from the counter. But I’ve had peach recipes on my mind lately, and the very first one that I wanted to create was this peach baked oatmeal inspired by the flavors of peaches and cream.
Baked oatmeal recipes are some of my favorite breakfasts to create because the flavor possibilities are practically endless. This version combines juicy, sweet peaches with a creamy, lightly spiced oatmeal base for a summer breakfast that tastes comforting while still feeling fresh and light. It’s cozy, nourishing, and incredibly easy to customize based on the season, flavor preferences, or dietary needs.
Recipe Highlights
Quick and easy: All I have to do is whisk the ingredients, transfer everything to a baking dish, and let the oven do the rest. With an active time of about 10 minutes, the entire dish is ready to eat in under an hour.
Stores and freezes well: This peach baked oatmeal was created with my meal prep guidelines in mind and stays fresh in the fridge for days or the freezer for months. It’s a nice change from cold protein overnight oats and reheats quickly for a comforting breakfast that’s fuss-free and perfect for busy days.
Simple ingredients: Naturally sweetened, this oatmeal is made with a handful of real-food ingredients, most of which I tend to keep on hand.
The Main Ingredients
Like most baked oats, this peach baked oatmeal relies on just a few simple ingredients. Here’s what’s needed to make it:
- Ripe peaches: I prefer fresh peaches for this recipe and I leave the skin on to get a bit more fiber and texture. I’ve also tested this recipe with frozen peaches and it turned out just as delicious. Canned peaches can also be used. If using frozen or canned peaches, I recommend thawing them first and draining any excess liquid that gathers in the bowl so the oatmeal bakes evenly and doesn’t get too watery. If peaches aren’t available, fresh nectarines are a close substitute.
- Eggs: These act as a binder, helping the oatmeal hold its shape.
- Old-fashioned rolled oats: Oats are a nutritious grain that forms the base of this recipe. Do not substitute quick oats or steel-cut oats. They don’t absorb the liquid or cook the same as old-fashioned oats, leading to a different taste and texture. For a gluten-free oatmeal bake, use certified gluten-free oats.
- Milk: I typically use whole milk because it creates a richer peaches-and-cream flavor, but 2% milk also works, and so do plant-based milks.
- Greek yogurt: This contributes to the creamy quality, adding extra moisture and richness along with probiotics and protein.
- Oil: I prefer to use avocado oil to add tenderness without impacting the flavor of the oats. Melted butter and melted coconut oil also work great.
- Maple syrup: This adds a touch of sweetness and a subtle molasses taste without the need for refined sugar. Can use honey, too, if that’s what’s on hand.
- Warm spices: I include ground cinnamon and ground nutmeg to give the oats extra warmth and depth, creating a flavor similar to a peach crisp.
- Pantry staples: Vanilla extract and salt enhance the overall flavor of the oats. Then, I include baking powder to help them rise in the oven as they bake.
Find the ingredient list with exact measurements in the recipe card below.
The Star Of The Show: Peaches
Sweet, juicy, and full of summertime flavor, peaches are a hydrating food and the highlight of this baked oatmeal. In addition to adding natural sweetness, they’re a good source of vitamin C, which supports immune health, and they contain fiber to help support healthy digestion. Peaches also contain vitamin A and potassium, making them a nutritious addition to breakfasts, snacks, and desserts.
Fresh peaches are typically in season from late spring through early fall, with peak season landing between June and August in most parts of the U.S. That’s when they’re at their sweetest and juiciest, making them perfect for baking. That said, frozen peaches work just as well in this recipe, so this cozy peaches-and-cream breakfast can be enjoyed any time of year.
One Of The Easiest Breakfasts To Make
This baked peach oatmeal recipe is truly one of the easiest meal-prep breakfasts I make. Here’s an overview of how all the ingredients come together:
- Combine: Whisk all the ingredients except the peaches in a large bowl until well combined. Then, fold in the diced peaches into the oat mixture, distributing them evenly.
- Transfer: Pour the oat mixture into a greased casserole dish, spreading it out evenly. I like to add a few sliced peaches on top for extra sweetness and a pretty appearance, too.
- Bake: Transfer the oatmeal to a preheated oven, and bake just until the center is set and slightly firm to the touch. A toothpick inserted into the center should come out clean.
- Rest and serve: Let the baked peach oatmeal rest and cool at room temperature. This helps it set and firm up so it holds its shape when sliced. Then, cut the baked oatmeal into squares and enjoy. I prefer to eat the oats warm, but they’re also tasty at room temperature or served chilled.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Customize With Extra Add-Ins
One of my favorite things about this baked oatmeal is how easy it is to customize. For instance, this peaches and cream version is delicious as written, but it’s also a great base for different add-ins. To switch it up, try:
- More fruit: Fold in a handful of fresh or frozen blueberries, raspberries, or diced strawberries along with the peaches.
- Nuts: Stir in chopped or sliced almonds, pecans, or walnuts for a little crunch.
- Additional spices: Add a pinch of ground ginger or cardamom for extra warmth and depth of flavor. I’ve also replaced the vanilla extract with almond extract, and it’s divine.
- Extra sweetness: Sprinkle the top with a touch of coarse sugar before baking for a lightly crisp topping, or finish each serving with a drizzle of maple syrup or honey.
Make It Dairy Free
This peach baked oatmeal can easily be made dairy free by using a non-dairy milk, such as unsweetened almond milk, oat milk, or soy milk. Then, use a thick dairy-free yogurt in place of the Greek yogurt.
Serve With Toppings Of Choice
This baked oatmeal is delicious straight from the pan, but I think the toppings are what really make it feel like a peaches and cream treat. My favorite way to serve it is with a dollop of whipped cream or vanilla yogurt for a true peaches and cream effect, or with a drizzle of heavy cream or half-and-half on top.
In addition to that, a sprinkle of cinnamon and a drizzle of pure maple syrup or a dash of brown sugar or coconut sugar make it so tasty. If I have extra fresh peach slices on hand, I’ll add those, too, for even more juicy peach flavor. Or, I sometimes add a drizzle of nut butter for extra healthy fats. Almond butter is my favorite pairing, but peanut butter also works.
And if I’m not serving these peach oats as a healthy breakfast, I’ve even been known to warm them up and serve them with a scoop of vanilla ice cream for dessert.
Storing For Meal Prep
This peaches and cream baked oatmeal is one of my favorite meal prep ideas because it stores and reheats so well. Once the oatmeal has cooled completely, I cut it into individual portions and transfer them to an airtight container. Leftovers store in the refrigerator for up to 5 days. This makes it easy to grab a serving before I head out the door. I even eat them chilled sometimes as oatmeal bars.
For longer storage, I wrap individual portions or place them in a freezer-safe container. It freezes well for up to 3 months. When I’m ready to eat, I thaw the frozen oats in the refrigerator overnight. And then reheat them in the microwave for 30 to 60 seconds and top a serving with some fresh fruit. Or, I warm a piece or two in the oven at 350℉ just until heated through.
Frequently Asked Questions
Yes, simply double all of the ingredients and bake the oatmeal in a greased 9×13-inch baking dish. Then, bake as normal, adding 5 to 10 minutes to the baking time as needed for the oats to cook through. To prevent overcooking, I check for doneness around the original bake time. When the oats in the center set, it’s a good indicator of doneness.
I haven’t tested this recipe with flax eggs, so I can’t guarantee the results. Since the eggs help bind the oatmeal and create its soft, custardy texture, using flax eggs may result in a slightly denser bake. I recommend using two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and letting the mixture rest for 5 to 10 minutes before adding it to the batter. For a baked oatmeal without eggs, try this recipe.
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Peach Baked Oatmeal Recipe
This peach baked oatmeal combines fresh (or frozen) peaches, oats, Greek yogurt, and warm spices for a sweet, meal prep-friendly breakfast that can be enjoyed year-round. Serve it warm or chilled with various toppings for a nourishing breakfast.
Ingredients
- 2 ¾ cups old-fashioned rolled oats
- 1 ½ cups milk of choice
- ½ cup plain Greek yogurt
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup maple syrup or pure honey
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine salt
- 1 ½ cups diced fresh peaches, unpeeled
- Optional for topping: heavy cream or half-and-half, yogurt, and/or maple syrup
Instructions
- Preheat the oven to 375℉. Mist a 9×9 or 8×8-inch baking dish with cooking spray.
- In a medium bowl, combine the oats, milk, yogurt, eggs, oil, maple syrup, vanilla, baking powder, cinnamon,nutmeg, and salt; stir to combine.
- Fold in the diced peaches.
- Transfer to the prepared dish. For a pretty topping, top the unbaked oatmeal with a few peach slices, if desired.
- Bake until the center is set and slightly firm to the touch, 32-36 minutes.
- Remove from the oven and let the baked oatmeal sit for 15 minutes before slicing.
- Top servings with a drizzle of cream or yogurt and maple syrup, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
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Notes
May use melted butter or melted coconut oil in place of the avocado oil.
May use thawed frozen peaches instead of fresh peaches
To make this recipe dairy-free, use plant-based milk (such as almond milk, soy milk, or oat milk) and use a thick plant-based plain yogurt.
Nutrition Information
- Serving Size: 1/9 of the recipe
- Calories: 267
- Fat: 10 g
- (Sat Fat: 2 g)
- Sodium: 137 mg
- Carbohydrate: 35 g
- (Fiber: 4 g
- Sugar: 11 g)
- Protein: 8 g
- Cholesterol: 37 mg
Dietary
The photos in this post were taken by Kaitlin of Creating Kaitlin.
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