Can I double the recipe and bake it in a larger baking dish?

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.

Can I use a flax egg in this recipe?

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 .

Peaches and Cream Baked Oatmeal

Name: Peach Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 9
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

Servings: 9 1x

Scale

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

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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.

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

Dairy-Free Gluten-free Nut-free Vegetarian

Recipe By: Stacie Hassing