This peach baked oatmeal recipe makes breakfast for a crowd! Loaded with fresh juicy peaches, almonds, ginger, nutmeg and cinnamon, this is one of the best way to enjoy summer peaches.
When it comes to meal prep breakfasts, oatmeal is one of my favorite go-to’s. From steel cut oats to overnight oats, to baked oatmeal cups, it’s versatile and easy to prepare ahead!
Baked oatmeal is another great meal prep recipe, because it makes a big batch, keeps well in the fridge or freezer, and is delicious reheated.
Like my favorite blueberry baked oatmeal, this peach baked oatmeal is packed full of fruit: 4 cups of summer’s fresh peaches! You can enjoy it year round by using frozen peaches.
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Reasons you’ll ♡ this peach baked oatmeal recipe
- it’s made in one bowl and is ready for the oven in under 15 minutes
- it’s loaded with juicy peaches- 4 cups!
- it serves a crowd or can be prepped ahead and reheated through the week
Recipe video
Watch the video below to see exactly how I prepped this baked oatmeal recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.
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Ingredient notes
- Rolled oats– sometimes called ‘old fashioned oats’ or ‘large flake oats’. Do not use quick oats or steel cut oats for this recipe. If you are following a gluten-free diet, be sure to find certified gluten-free rolled oats.
- Baking powder– helps the oatmeal puff up slightly while baking.
- Eggs– to help bind the recipe together; I’ve successfully used flax eggs to make baked oatmeal before. Here’s how to make a flax egg.
- Almond milk– adds moisture and helps bind the recipe; you can swap almond for any type of milk including: dairy, soy or oat milk.
- Maple syrup– adds moisture and sweetness to the recipe. May be swapped for honey.
- Cinnamon, nutmeg and ground ginger– adds depth of flavor that compliments the peaches amazingly well.
- Peaches– this recipe is best with fresh, juicy peaches, but you can also use frozen peaches.
- Almonds– add a nutty crunch to the oatmeal. Consider them optional!
To peel or not to peel
Often when baking with peaches, we take the time to remove the peels. I didn’t find this at all necessary in this peach baked oatmeal, and left them on. Feel free to skin the peaches first if you’d prefer to remove them. Here’s a tutorial that shows you 2 ways to peel peaches.
Making baked oatmeal
- Stir together rolled oats with cinnamon, ginger, nutmeg and baking powder.
- Mix in the maple syrup, almond milk and eggs.
- Fold in the peaches, then add to the casserole dish.
- Sprinkle with sliced almonds.
- Bake for 45-55 minutes, until golden and no longer jiggly. Enjoy! Your house is going to smell AMAZING!
Meal prep
Baked oatmeal is a great option for meal prep as it holds up well in the fridge! Here are two ways you could prep this casserole ahead:
Overnight method
Assemble the peached baked oatmeal the night before you plan on serving, cover with plastic or beeswax wrap, and place in the fridge. In the morning, heat the oven to 350°F, remove the cover, and bake it up. You will likely need to add 5-10 extra minutes if placing cold oatmeal into the oven.
Bake ahead method
You can also bake the oatmeal up ahead of time, and portion out into meal prep containers. Store in the fridge for up to 4 days.
Reheat in the microwave until steaming hot, and enjoy!
Recipe notes
Baked oatmeal cups
You can ditch the casserole-style baked oatmeal in favor of single serving oatmeal cups. This recipe will make 24 baked oatmeal cups, so you may want to half it. Use silicone or parchment
muffin liners and bake for 20-25 minutes.
Frozen peaches
This recipe is over the top good with fresh peaches, but if you are reading this post off-season, you could certainly use frozen peaches…you don’t even need to thaw them! Keep an eye on your baked oatmeal, and add extra minutes to the cook time if it seems like it needs it.
Serving suggestions
While great served as written, you can serve with a variety of toppings to take it to the next level. Here are some suggestions:
- greek yogurt
- extra sliced peaches
- maple syrup
- almond butter
- powdered sugar
More big batch breakfasts:
- Overnight Breakfast Casserole with Bacon & Sweet Potato
- Blueberry Overnight French Toast Bake
- Broccoli Cheese Crustless Quiche
- Herb & Zucchini Egg Bake
- Crockpot French Toast Casserole
Disclaimer: this post was sponsored by BC Tree Fruits and I was compensated monetarily for my time. Thank you for supporting the brands that I love!
Peach Baked Oatmeal
Ingredients
- 3 cups rolled oats see note 1
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 2 cups almond milk see note 2
- 1/2 cup maple syrup see note 3
- 2 eggs see note 4
- 3 peaches chopped; roughly 4 cups
- 1/4 cup sliced almonds
To serve
- greek yogurt
- fresh peaches
- maple syrup
Instructions
- Heat oven to 350°F. Spray a 8 x 13 casserole dish with oil and set aside.
- In a large bowl, mix together the oats, baking powder, and spices. Stir in the almond milk, maple syrup and eggs until completely mixed together.
- Fold in the peaches. Spread mixture in the prepared casserole dish. Sprinkle with almond slices.
- Bake for 45-55 min, until edges are browned and center is no longer wet and jiggly.
- Serve with greek yogurt, fresh peaches and maple syrup.
To make ahead
- This baked oatmeal recipe is good in the fridge for up to 4 days. Cover the whole casserole dish or portion out into individual slices.
- To serve, re-heat in the microwave before adding your toppings.
