The warm aroma of peaches and cinnamon fills the air as you take a slice of golden-brown baked oatmeal straight from the oven. This Peach Baked Oatmeal is a delightful and wholesome dish that takes just under an hour to prepare and bake. It works beautifully as a filling breakfast or snack, offering the perfect balance of sweetness and heartiness.
This recipe is perfect for families, meal prep enthusiasts, or anyone looking for a comforting treat. It makes a fantastic dish for lazy weekend mornings or to prepare ahead for busy weekdays. You can store leftovers in the fridge for up to five days, ensuring you always have a delicious start to your day.
Why You’ll Love This Recipe
- Chewy rolled oats create a satisfying texture that pairs perfectly with tender peaches.
- It’s a versatile dish that can be customized with your favorite nut butter or milk alternative.
- The natural sweetness from the peaches and maple syrup means less added sugar.
- Perfectly golden brown and fragrant, it makes your kitchen feel like home.
What You’ll Need
Gather the following ingredients to create this delicious dish:
For the Greasing
- A knob of butter for greasing the baking dish
For the Oatmeal
- 2 cups rolled oats, choose certified gluten-free if needed
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 2 large eggs
- ¼ cup maple syrup
- 2-3 tbsp almond butter, optional
- 2 tsp vanilla extract or vanilla paste
- 3 tbsp melted butter or cooking oil, avocado, coconut, or olive oil are all great
- ¼ tsp fine sea salt
- 2 cups almond milk or milk of your choice
For the Peaches
- 7 peaches, 5 go in the batter (approx 3 cups chopped), 2 or more on top based on the size of peaches and baking dish
- 2-3 tbsp turbinado sugar for topping, optional
Note: Choose any nut butter or milk according to your preference.
Substitutions & Swaps
- Maple syrup can be replaced with honey.
- Almond butter can be substituted with peanut butter.
- Any dairy milk can be used instead of almond milk.
- Freestone peaches can be swapped for clingstone if necessary.
How to Make It
Follow these simple steps for a delightful baked oatmeal:
Preheat
Preheat your oven to 375°F. Prepare a 10×6” baking dish by greasing it with a knob of butter, then set aside.
Mix Dry Ingredients
In a medium bowl, mix together the rolled oats, baking powder, and cinnamon. Set aside.
Combine Wet Ingredients
In a large mixing bowl, add eggs, maple syrup, almond butter (if using), vanilla extract, melted butter or oil, and sea salt. Whisk until well combined. Add almond milk and whisk again.
Combine Mixtures
Add the dry ingredients to the wet ingredients. Stir to combine and let the mixture sit while you chop the peaches.
Chop Peaches
Prepare the peaches by cutting around the pit of each freestone peach and twisting to open them. Reserve two peaches for topping, and dice the remaining five into small chunks.
Slice Reserved Peaches
Slice the two reserved peaches into thin slices and set aside.
Incorporate Peaches
Add the chopped peaches to the batter and gently stir to distribute them throughout.
Pour Batter
Pour the mixture into your prepared baking dish, spreading it evenly.
Top and Bake
Top the batter with the reserved sliced peaches and sprinkle with turbinado sugar. Bake the oatmeal for 45-50 minutes or until golden brown. Let it rest for a few minutes before serving.
Slice and Serve
Slice the oatmeal into 6 squares and serve it on its own or pair it with yogurt, fresh berries, nuts, seeds, or your favorite toppings. Enjoy!
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, for up to 3 months.
Reheat: Microwave for 1-2 minutes until warm.
Tips for Best Results
- Allow the batter to sit while preheating for better texture.
- Use ripe, juicy peaches for maximum flavor.
- Adjust the amount of maple syrup based on the sweetness of your fruit.
- Let it cool slightly for easier slicing and serving.
Serving Suggestions
- Serve with a dollop of Greek yogurt for creaminess.
- Add a sprinkle of nuts for a crunch factor.
- Perfect for brunch gatherings or as a meal-prep dish for the week.
Leave a Comment