This Peach Baked Oatmeal is a large batch of creamy baked oatmeal filled with juicy peach. It’s the perfect healthy family summer breakfast to use all your peaches this summer.
When it’s summer and the peach season is full on, I have all the recipes to use them, such as my Air Fryer Peaches, Apple And Peach Crumble, or Peach Overnight Oats.
This baked oatmeal recipe is coming from the same vein. It’s rich, sweet, delicate, and really, really good. I love to make baked oatmeal (you know if you have tried my Lemon Blueberry Baked Oatmeal, Peanut Butter Baked Oatmeal, or Strawberry Baked Oatmeal) as it’s a true and tried warm breakfast that my kids love.
If your kids love oatmeal for breakfast but want to meal prep to save time, whip a batch of baked peach oatmeal. A baked oatmeal is easy, healthy packed with fiber and proteins, and the whole family will enjoy this recipe, cold or warm.
Ingredients and Substitutions
All you need to make this easy healthy breakfast recipe are:
- Diced Peaches – fresh and peeled, or canned peaches and drained from their juices.
- Old-Fashioned Rolled Oats or quick oats.
- Almond Milk or any milk you love including oat milk, soy milk, or coconut milk.
- Chia Seeds or ground flaxseeds.
- Flax Egg – A flax egg is made by stirring 1 tablespoon of ground flaxseed in 2.5 tablespoons of water.
- Plant-Based Greek Yogurt or any plain yogurt you enjoy, including coconut yogurt, soy yogurt or oat yogurt.
- Maple Syrup or any liquid sweeteners you like, such as brown rice syrup, agave syrup, or sugar-free monk fruit syrup.
- Vanilla Extract – For flavor.
- Melted Coconut Oil, avocado oil, or melted butter.
- Unsweetened Shredded Coconut – I pick unsweetened coconut to make it easier to balance the sweetness of the baked oatmeal.
- Cinnamon – To boost the peach flavor.
Optional Add-Ons
You can use this recipe to create a range of baked oatmeal flavors.
For example, you can stir in:
- 1 teaspoon of almond extract
- 1/2 cup of white chocolate chips – sugar-free if you like
- 1/4 cup of vanilla protein powder
How To Make Peach Baked Oatmeal
There’s nothing easier than making baked oatmeal with peaches.
- First, choose from fresh peaches or canned peaches. When using fresh peaches, select ripe yellow peaches that are slightly soft when squeezed. Yellow peaches give more flavor to the recipe than white peaches, but it’s up to you to choose your favorite option.
- Next, peel the peaches, remove their kernels, and cut their flesh into medium size pieces. Canned peaches are already peeled, so all you need to do is drain them from their juice. Then, cut them into small cubes.
- Next, in a large bowl, whisk the wet ingredients together: flax egg, almond milk, dairy-free yogurt, maple syrup, oil, and vanilla extract.
- Then, stir in the dry ingredients: rolled oats, chia seeds, unsweetened shredded coconut, and salt, and stir well to incorporate.
- In the end, fold the diced peaches and stir the batter to combine them evenly. Preheat the oven to 350°F (180°C).
- Spray some cooking oil all over an 8-inch x 8-inch square pan. Then, pour the baked oatmeal mixture into the prepared baking dish. If you like, add a few more peach slices on top of the dish.
- Bake on the center rack of the oven for 45 to 60 minutes at 350°F (180°C). The baking time depends on the oatmeal texture you want to achieve. For soft and creamy baked oatmeal, stop after about 45 minutes. Keep baking for a firmer texture. Check the baked oatmeal after 45 minutes. The top should be golden brown, and the center not jiggly but set. Insert a toothpick in the center of the dish to check. For dryer oatmeal, the pick should come out almost clean. But for creamy baked oats, it should be a little wet.
- Let the oatmeal cool down completely on the baking dish if you intend to meal prep and use this recipe for later. Or cool down for 20 minutes, then serve lukewarm.
Serving
This peach Baked oatmeal is delicious warm or cold, it’s up to you. You can serve it plain or with some of the below:
- Milk – add 1/4 cup of milk in a shallow bowl and top it with peach-baked oatmeal.
- Greek yogurt – For a boost of protein, add a dollop on top of your serving.
- Nut butter like peanut butter, almond butter, or cashew butter.
- Seed butter like sunflower seed butter
- Chocolate chips
- Nuts and seeds like almonds slices, sunflower seeds, or hemp seeds increase the protein per serving.
Allergy Swaps
Below I listed some options to adapt this recipe to any food allergies you may have:
- Flax Egg Swap – Replace it with 1/4 cup of mashed banana or unsweetened apple sauce.
- Sugar-Free – Replace the maple syrup with sugar-free Monk fruit syrup or erythritol. Note that crystal sweeteners like erythritol make the recipe drier.
- Gluten-Free – Use a gluten-free certified oat brand.
- Coconut-Free – Replace the shredded coconut with chopped nuts or seeds or simply more oats. Then, swap the coconut oil for melted butter or avocado oil.
- Oil-Free – You can replace the oil with unsweetened applesauce or more Greek yogurt.
Frequently Asked Questions
Find below my answers to your most common questions about this peach oatmeal bake.
You can use drained canned peaches and cut them into medium size pieces.
Yes, you can use this recipe with the same amount of berries or any other fruits you like to create a range of baked oatmeal flavors.
Yes, you can air-fry baked oatmeal. First, make sure you select a dish that fits the air fryer basket. Then, air fry for 35 to 45 minutes at 350°F (180°C).
The easiest way to rewarm baked oatmeal is to reheat it in the microwave. Place one serving in a microwave-safe bowl, then microwave it in 30-second bursts or until lukewarm.
Another option is to place the oatmeal in a non-stick saucepan with a little milk at the bottom. Cover and rewarm on low heat until just warm.
Steel-cut oats have much more fiber and require more liquids and a longer baking time to achieve a creamy texture.
You will have to increase the milk to around 2 1/2 cups and bake it for 1h to 1h15.
You can store this baked oatmeal in its baking dish. First, film the top of the container with foil, then place it in the refrigerator and keep it for up to 4 days. The next day, serve it cold or rewarm it for 30 seconds in the microwave in a microwave-safe bowl.
More Oatmeal Recipes
If you like oatmeal, you’ll love these other recipes!
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Peach Baked Oatmeal
Ingredients
- 2 cups Old-Fashioned Rolled Oats
- ½ cup Shredded Coconut
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- ⅓ cup Maple Syrup
- 1 ¾ cup Almond Milk
- ¼ cup Dairy-Free Greek Yogurt
- 1 Flaxseed Egg
- 1 tablespoon Chia Seeds
- 1 teaspoon Vanilla Extract
- 1 tablespoon Melted Coconut Oil
- 2 ½ cups Diced Peaches - fresh or canned and drained
Instructions
- Preheat the oven to 350°F (180°C). Spray oil in an 8-inch x 8-inch square baking dish. Set aside.
- Prepare the flax egg: stir one tablespoon of flax meal with three tablespoons of lukewarm water. Set aside 10 minutes.
- Peel and cut the peaches into medium dice. Set aside in a bowl.
- In a large bowl, whisk flax egg, almond milk, yogurt, oil, vanilla, and maple syrup.
- Stir in dry ingredients: oats, chia seeds, coconut, salt, and cinnamon.
- Fold in the diced peaches and stir to combine evenly.
- Pour the mixture into the prepared baking dish and add a few more peach slices on top.
- Bake on the center rack of the oven until the baked oatmeal is set, not jiggly in the center, and golden brown on top.
- After 35 minutes, it is a soft, moist baked oatmeal.
- Bake for 45 to 60 minutes for a drier, firmer texture.
Storage
- Cool down completely and store in the fridge, in its baking dish covered with a piece of foil for up to 4 days.
Serving
- Serve cold or lukewarm with a dollop of Greek yogurt or extra almond milk.
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