Peach Baked Oatmeal Recipe

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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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

1. Stir together rolled oats with cinnamon, ginger, nutmeg and baking powder.
2. Mix in the maple syrup, almond milk and eggs.
3. Fold in the peaches, then add to the casserole dish.
4. Sprinkle with sliced almonds.
5. 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