Peach Baked Oatmeal Recipe

5 from 3 votes

Hearty and nutritious baked oatmeal packed with peaches. Delicious for a weekend breakfast or to make for meal-prep breakfasts throughout the week.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast, Brunch

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Calories: 381kcal

¼ Cup salted butter, melted and cooled slightly
½ Cup brown sugar (light or dark)
2 large eggs
1 + ¾ Cups milk of choice (I use skim, 2%, or whole dairy milk, you can also used plant-based milk if preferred)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon salt
3 Cups old fashioned oats (also called rolled oats)
3 Cups chopped, fresh peaches (ok to leave the skin on. About 2 large peaches, or about 3 medium peaches)

Optional toppings, such as: pure maple syrup, a dollop of vanilla Greek yogurt, a splash of milk, chia seeds, or chopped nuts (like pecans, walnuts, or sliced almonds), additional peach pieces and/or fresh fruit.

Preheat your oven to 350°F and grease an 8x8 (or 9x9) baking dish and set aside.
Add the wet ingredients to a large mixing bowl and whisk to combine.
¼ Cup salted butter, melted and cooled slightly, ½ Cup brown sugar, 2 large eggs, 1 + ¾ Cups milk of choice, 1 teaspoon vanilla extract
Slowly mix the dry ingredients into the wet ingredients, starting with the baking powder and spices. Then stir in the oats.
1 teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon salt, 3 Cups old fashioned oats
Gently stir in the peach pieces to the oatmeal mixture.
3 Cups chopped, fresh peaches
Transfer the oat mixture into the prepared baking dish and spread it into an even layer.
In a small bowl, stir together the cinnamon-sugar topping ingredients. Then sprinkle over the oat mixture in the pan.
1 Tablespoon granulated sugar, ¼ teaspoon cinnamon
Bake for 35 minutes, or until the center appears to be almost set and the edges are golden brown.
Let the baked peach oatmeal cool for 5 minutes before serving. Then, spoon or slice the oatmeal and serve it with your favorite toppings.

Recipe Variation:

Give it a "peaches and cream" twist by adding a cream cheese glaze. More detailed noted in the blog post above the recipe card.

Storage and Reheating

To Store: Let the peach baked oatmeal cool to room temperature, then wrap leftovers tightly with plastic wrap or transfer them to an airtight container. Store in the fridge for up to 5 days.
To Reheat: The microwave is the quickest and easiest way to reheat baked oats. Adding a splash of milk helps give the reheated oatmeal the best texture. Heat in short intervals until your desired temperature is reached.
To Freeze: Cut leftover, fully cooled baked oats into individual portions, wrap them tightly in plastic, then place into a freezer-safe plastic bag. Freeze for up to 3 months and let thaw in the fridge overnight before reheating.