Start your morning right with my delicious, nutritious Baked Peach Oatmeal. Made from old-fashioned rolled oats and sweet, juicy, fresh peaches, this is a healthy, make-ahead breakfast that the whole family will enjoy. It is so easy to make that it's suitable for busy weekdays but also freezes well, so is ideal to have on hand.
Why you'll love this recipe:
My Baked Peach Oatmeal is a substantial breakfast that will keep you satisfied throughout the morning. Just combine the ingredients in one bowl and then bake in the oven until the top is a light golden brown. It is that easy!
You can make it ahead of time, serve it cold or reheat it in the morning and garnish with your choice of toppings.
You will love this Baked Peach Oatmeal because:
- It is made from simple, natural, inexpensive ingredients.
- There is no culinary skill required. Just combine the ingredients in one bowl, add to a greased casserole dish and bake. It's that simple!
- It is a great hands-off way to cook oatmeal.
- The Baked Peach Oatmeal is almost cake-like but with texture from the rolled oats, complemented by the delicious, sweet flavour of fresh peaches, but in a healthy breakfast form.
- It is egg-free, refined sugar-free and vegan. Use certified gluten-free oats if required, and leave out the flaked almonds for a nut-free version. For Australian residents, Coeliac Australia provides a great Oats resource.
- This is a versatile dish, there are so many ways to vary the flavours. Use fruit that is in season and serve with your favourite toppings.
- It is a great recipe for meal prep. I like to make a batch on the weekend and pop some pieces in the freezer for busy weekday mornings.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Rolled oats - we use old-fashioned Rolled Oats for this recipe. They are a budget-friendly whole grain, complex carbohydrate and a good source of dietary fibre. Use certified gluten-free oats if required.
Chia seeds - the chia seeds help to bind the mixture together. These little seeds are a nutritional powerhouse as they are a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre. You can use black or white chia. If you prefer to not use chia seeds, I have also tested this recipe using psyllium husk powder, which is a great substitute in baked oatmeal.
Baking powder - this is a raising agent which helps to lift and lighten the Baked Peach Oatmeal.
Ground cinnamon - this warm, aromatic spice is a perfect accompaniment to the peach. For the best flavour, always ensure that your spices are fresh, as their flavour dulls with time.
Fresh peaches - yellow or white peaches can be used in this recipe. Freestone peaches are the easiest to use. As the name suggests, the stone is easily removed, as opposed to clingstone varieties when you must cut the flesh from the stone. I have peeled the peaches for the filling, but you can leave the skin on if you prefer.
Vanilla - for the best flavour, use vanilla naturally extracted from the vanilla bean, not one artificially flavoured.
Milk - use the milk of your choice. I like to use almond or oat milk, but soy milk works just fine, as does dairy milk.
Maple syrup - we use pure maple syrup to add a little sweetness.
Flaked almonds - we top the Baked Peach Oatmeal with the almonds for great texture. You could omit these if you prefer, or even top with chopped almonds when serving.
How to Make Peach Baked Oatmeal:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Mix the dry ingredients:
Add the rolled oats, chia seeds, baking powder and ground cinnamon to a large bowl, and stir to combine everything.
2 - Prepare the peaches:
Peel and chop your peaches and add to your dry ingredients. Gently stir.
3 - Add your wet ingredients:
Add the milk, maple syrup and vanilla and stir until everything is mixed well.
4 - Add to your baking dish:
Pour the mixture into your baking dish. Ensure the diced peaches are as evenly distributed as possible. Top with the flaked almonds.
Bake for approximately 35 minutes, until the mixture is set and lightly golden brown Remove from the oven and rest for 10 minutes before serving.
Tips for success and FAQs:
This healthy, delicious Baked Peach Oatmeal is a great way to start the day and it will leave you satisfied until lunchtime.
It has a moist, slightly chewy texture; it's almost like eating cake for breakfast - but it's healthy!
It is important to not overcook the oats, or they will become dry. Bake until it feels just set in the centre and is pulling away slightly from the edges. However, if you prefer more moisture, you can add some extra milk or yoghurt when serving.
Yes, you can. Prepare the recipe as per the instructions - except for adding the baking powder - cover the bowl of oat mixture with clingfilm and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.
Store the Baked Peach Oatmeal in the fridge in an airtight container for up to 4 days. Reheat them as described below.
Yes, they can. Allow the Baked Peach Oatmeal to cool, before cutting it into 6 bars. If you want to freeze individual bars, wrap each one in clingfilm and then in foil or place in an airtight container to prevent freezer burn. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. They can be frozen for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
Put the oatmeal on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 - 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
Variations and substitutions:
Chocolate chips - some white chocolate chips would be a delicious addition.
Milk - use the milk of your choice. You can use dairy if you don't want the oats to be vegan.
Peaches - nectarines, apricots or plums would also work well.
Serving suggestions:
Enjoy the Baked Peach Oatmeal as it is or add toppings to suit your taste.
For this recipe, I like to use a topping of plain yoghurt for extra creaminess and some additional peach slices.
You could also try:
- Toasted shredded coconut.
- Additional flaked almonds.
- A sprinkle of lemon zest.
This Baked Peach Oatmeal is both nourishing and easy to make. It is ideal for meal prep and is great to have on hand. This is a breakfast that is sure to become a family favourite. It is versatile; enjoy it warm or cold, with or without toppings.
I hope that you will enjoy this easily made Baked Peach Oatmeal. I would love to hear from you when you have given it a try!
Alex xx
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Baked Peach Oatmeal
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 2 ½ cups (200 g) old-fashioned rolled oats
- 1 ½ tablespoon chia seeds See Note 1
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- 2 large peaches - prepared weight of 250 g (8.8 oz) See Note 2
- 1 ¾ cups (430 ml) oat milk - dairy, soy or nut milk can be used See Note 3
- ⅓ cup (80 ml) maple syrup
- 1 ½ teaspoon vanilla extract
- ¼ cup flaked almonds
- coconut oil - for greasing the baking dish.
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
- In a large bowl, add your rolled oats, chia seeds, baking powder and ground cinnamon and stir.
- Peel and cut your peaches in half and remove the stone. Cut into 1 cm (½ inch) pieces.
- Add the chopped peaches to the dry ingredients, and mix to combine.
- Add the milk, maple syrup and vanilla to the dry ingredients and mix until everything is evenly combined.
- Pour the mixture into your prepared baking dish, ensuring the peaches are as evenly distributed as possible.
- Top the dish with the flaked almonds.
- Bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
- Serve with yoghurt, additional milk and syrup if you wish, or enjoy as is.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Peaches: I recommend weighing the peaches after chopping them, as too much peach will add too much liquid to the dish.
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Lisa says
This recipe turned out great! Perfect flavor and consistency. I have made it a few times and tried it with both almond milk and oat milk - I prefer oat milk since the base is oats but both turned out great. Thanks for sharing!
Alexandra says
Hi Lisa, thank you for taking the time to provide feedback on the Baked Peach Oatmeal. I am so pleased that you enjoyed it and appreciate that you let me know. 🙂
Jennie says
This baked peach oatmeal is such a treat! I make this as part of my meal prep for breakfast, and I've been loving it! I add a dollop of yogurt and your apricot jam on top for extra sweetness and it's incredible! Do you by chance have a peach jam in the works? Thanks Alex!
Alexandra says
Hi Jennie, thank you for your lovely comments; I am so pleased that you enjoy our Baked Peach Oatmeal. The Apricot Jam sounds like a lovely addition. We do have a Peach Jam planned for the future now that stone fruits are coming back in season. 🙂