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+ servings

Peaches and Cream Baked Oatmeal

Prep Time 10 minutes
Cook Time 45 minutes
Servings 4


  • cooking spray
  • 2.5 cup old fashioned oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 TBSP butter melted and cooled
  • 1.5 cup milk of your choice
  • 1/4 cup brown sugar
  • 3 TBSP agave maple syrup or honey
  • 1/2 cup greek yogurt
  • 1 egg
  • 1 tsp vanilla
  • 1 bag peaches 12-16 ounces frozen (can be totally frozen when added to the batter)


  • 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!