Baked peach oatmeal is a warm and comforting breakfast dish featuring lots of fresh peaches mixed with oats, milk, and spices. It comes out moist, but keeps its shape when portioned, kind of like oatmeal in a cake form! It’s really wonderful. Perfect for a nutritious and delicious start to the day.
Ingredients
Here’s what you need to make this easy recipe:
- peaches or nectarines (it’s almost the same fruit!), blueberries would also be a great addition
- old-fashioned oats – don’t try to use instant oats or steel-cut oats
- eggs – they make the oatmeal fluffy, cake-like, and bind all the ingredients together
- milk and yogurt – you can also use plant-based milk such as unsweetened almond milk or oat milk, milk can be subbed for yogurt if you don’t have it
- for flavor: vanilla and cinnamon
- to sweeten: maple syrup, but you can also use honey
- butter – contributes to cake-like flavor, you can use melted coconut oil instead
- baking powder – makes the baked oats more fluffy, but you can omit it
How to make it step-by-step
Preheat the oven to 375°F (190°C).
To a large bowl, add milk, yogurt, eggs, melted butter, maple syrup, vanilla, cinnamon, salt, and baking powder. Whisk until well combined.
(1 cup (240ml) milk, 1/4 cup (60ml) yogurt, 2 large eggs, 1/4 cup (60ml) melted and cooled butter, 1/4 cup (60ml) maple syrup, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1 teaspoon baking powder)
Peel the peaches, cut 3 peaches into cubes, and 1 peach into slices.
Add the peach cubes and oats to the bowl. Stir until everything is evenly mixed.
(2 cups (190g) old-fashioned oats, 4 peaches)
Grease a 9-inch pie dish (23cm) (or similar baking dish) with butter. Pour the oatmeal mixture into the dish, spreading it out evenly. Arrange the peach slices on top.
Bake for 45 minutes or until the center is set and firm.
Let set for 5-10 minutes before serving.
Enjoy!
I like to serve this oatmeal with a dollop of plain yogurt and a drizzle of maple syrup.
More baked oatmeal recipes for you to enjoy
Storage
This oatmeal reheats very well and tastes amazing even on the third or fourth day. Keep it in the fridge for up to 4 days and reheat in a 350°F (180°C) oven until warm.
How to double the recipe
This baked peach oatmeal recipe yields 4-6 servings. It can be easily doubled – double the ingredients and bake it in a 9×13-inch (23x33cm) baking dish. The baking time stays the same (if the oatmeal is still runny in the center, bake it for 5 minutes longer).
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Baked Peach Oatmeal
Ingredients
- 1 cup (240ml) milk
- 1/4 cup (60ml) yogurt
- 2 large eggs
- 1/4 cup (60ml) melted and cooled butter
- 1/4 cup (60ml) maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 cups (190g) old-fashioned oats
- 4 peaches
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Instructions
- Preheat the oven to 375°F (190°C).
- To a large bowl, add milk, yogurt, eggs, melted butter, maple syrup, vanilla, cinnamon, salt, and baking powder. Whisk until well combined.1 cup (240ml) milk, 1/4 cup (60ml) yogurt, 2 large eggs, 1/4 cup (60ml) melted and cooled butter, 1/4 cup (60ml) maple syrup, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1 teaspoon baking powder
- Peel the peaches, cut 3 peaches into cubes, and 1 peach into slices.4 peaches
- Add the peach cubes and oats to the bowl. Stir until everything is evenly mixed.2 cups (190g) old-fashioned oats
- Grease a 9-inch pie dish (23cm) (or similar baking dish) with butter. Pour the oatmeal mixture into the dish, spreading it out evenly. Arrange the peach slices on top.
- Bake for 45 minutes or until the center is set and firm.
- Let set for 5-10 minutes before serving.
- Enjoy!
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