This tasty peaches and cream baked oatmeal recipe will have you excited to eat breakfast in the morning—that is, if you aren’t already! This simple yet flavorful breakfast is great for buffet-style eating with your family or having brunch with friends. And of course, you can use it as breakfast meal preps for the week!
When peaces are in season, you can imagine how amazingly fragrant and delicious this breakfast is. But even during the off-season, frozen peaches are great, too. We’re using frozen peaches here so that you can easily enjoy this meal year-round but please, if you have access to fresh ones, especially in the summertime, like right now, use those.
Oh, and one small but important detail: Please don’t forget to add a dollop (or more) of your favorite yogurt on top when you’re ready to eat!
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Tips about peaches and cream baked oatmeal
- As stated above, we’re using frozen peaches here, but it’s best with fresh. Canned will work in a pinch too; just use the ones in light syrup, not heavy syrup. Summer is the perfect time to enjoy this recipe when peaches are in season!
- You can use frozen peaches right from the freezer in this recipe. No need to thaw!
- Of course, if you don’t like peaches you can use whatever fruit you prefer in this baked oatmeal. Blueberries, raspberries, nectarines, or plums would be delicious. Bananas would be an easy all-year-round fruit to use with a combination of any of the aforementioned fruits.
- Make sure to spread the peaches out evenly before baking. You can also give them a rough chop to turn them into smaller pieces so that they are more evenly distributed. That way you will be more likely to have fruit in every bite.
- Please note that if you are using a shallow baking dish, this oatmeal bake will take on more of a bar-like consistency. It will also take less time to cook; keep an eye on it.
- Conversely, if you use a deeper dish, it will take longer to bake all the way through, or you can decide to keep the texture a little softer and more like a cross between something completely baked and something cooked on the stovetop. It’s a totally different texture than our usual overnight oats recipe but we love them both.
- Add a sprinkling of nutmeg across the top of the oatmeal before you bake it. Or cinnamon. Or even ginger. Trust me!
Related: Baked Blueberry Oatmeal
Substitutions you can make to this recipe
As mentioned, you can vary the fruit.
If you’re gluten-free: Make sure to grab your favorite gluten-free oats! You can’t go wrong with the Quaker Oats brand.
If you’re dairy-free: This recipe is written with milk and butter. You’ll want to grab your favorite nondairy milk and yogurt, as well as vegan butter or margarine.
If you’re vegan: Follow the swaps above for dairy-free swaps, and make sure you have agave or maple syrup on hand to replace the honey. You will also need to replace the egg with a flax egg. How to do make a flax egg? Simply combine 1 TBSP chia seeds and 3 TBSP water and whisk together with a fork until it has a goopy consistency!
NOTE: We do not recommend using quick-cooking or instant oats in this recipe. It is not the end of the world if you use it, but it’s not going to absorb the liquid in the same way so the texture will be very different—i.e, more mushy.
How to serve this peaches and cream baked oatmeal
Adding Greek yogurt on top of this oatmeal bake is my personal favorite way to eat it, but there are a few different ways to enjoy it!
- Drizzle some honey or maple syrup over the top
- Use more fruit as an additional topping. Berries would be delicious!
- Instead of Greek yogurt, use regular plain yogurt or even some whipped cream
- Sprinkle some granola or toasted chopped nuts (we think walnuts would be divine) on top for some crunch!
How to store and reheat baked oatmeal
This baked oatmeal with peaches will be good in the fridge, covered closely with foil or in an airtight container, for up to 5 days. It’s freezer-friendly for up to 6 months. We like cutting this up into individual portions before freezing so it’s easy to reheat during the week. But honestly? Feel free to enjoy this cold, at room temperature or warmed in the microwave or in the oven.Â
Try these other delicious breakfast recipes
- Easy Zucchini Bread For Breakfast Or Snacks
- Horchata Overnight Oats
- Apple Pie Overnight Oats (Easy Breakfast Meal Prep!)
- Easy, No-Frills Banana Bread Muffins Recipe For Snacks & Breakfast
- Banana Chocolate Chip Breakfast Cookies
- Meal Prep Friendly Lemon Blueberry Scones
Happy prepping!
Peaches and Cream Baked Oatmeal
Ingredients
- Cooking spray
- 2.5 cup old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tablespoons butter melted and cooled
- 1.5 cup milk of your choice
- 1/4 cup brown sugar
- 3 tablespoons agave syrup maple syrup or honey
- 1/2 cup greek yogurt
- 1 large egg
- 1 tsp vanilla
- 1 12-16 ounce bag peaches frozen (can be totally frozen when added to the batter)
Instructions
- Preheat your oven to 375 F (190 C). Prepare a square baking dish with cooking spray.
- To a medium bowl, add the oats, baking powder, cinnamon and salt. Mix to combine.
- To a larger bowl, add the melted butter, milk, brown sugar, liquid sweetener, yogurt, egg and vanilla. Mix well.
- Then, add the dry ingredients to the wet ingredients and use a spatula or spoon to mix until just combined. Add the peaches (you can save a few to put on top of the bake) and stir.
- Pour the mixture into the prepared baking dish and spread it to the edges of the dish evenly. Add the reserved peaches on top. Bake uncovered for 35-45 minutes, until the oats are firm to the touch and slightly browned on the edges.
- Let the oat bake cool down for at least 20 minutes before slicing it into 4 pieces (or any serving size you want). Transfer the pieces to airtight containers and store them in the fridge for up to 5 days, or freezer for up to 6 months!
Megan says
I wasn’t able to give this 5 stars (the 5th star wouldn’t highlight), but I wanted to!
This was super easy to put together and a perfect summer take on baked oatmeal. I used canned peaches and it was a great use of pantry ingredients. Many thanks for sharing!