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Peach Baked Oatmeal Recipe

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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.

peach baked oatmeal recipe on plate

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!

August is the month for hot humid days, bad novels, long evenings enjoyed on the patio (because it’s light so late!), and peaches!

Peach season is short (from now until September), and oh so sweet, so make sure you get out there and get yourself some peaches!

BC Tree Fruits peaches are juicy, sweet, and straight from the Okanagan Valley in BC. You know when you see the BC Tree Fruits leaf at your grocery store, you’re getting the freshest and most delicious peaches.

Our newest obsession? Peach baked oatmeal! It is slightly sweet, loaded with juicy peaches, and is the perfect make ahead breakfast to feed a crowd.

Don’t forget to pin this post to save it for later!

This baked oatmeal recipe

  • is ready for the oven in under 15 minutes
  • can be made vegan or gluten-free (see the recipe notes)
  • has 4 cups of fresh peaches!
  • serves 8 people
  • can be refrigerated and enjoyed for up to 4 days as a meal prep breakfast

peaches for the healthy baked oatmeal recipe

How to make healthy baked oatmeal

This healthy baked oatmeal recipe is similar to my Baked Oatmeal Muffins, which are one of our favourite snack recipes. I doubled this recipe and baked it up in a in a deep casserole dish (I use the everyday baking dish from Crate & Barrel).

  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 and enjoy! Your house is going to smell AMAZING!

healthy oatmeal bake before going into the oven

Can I make this peach oatmeal bake into baked oatmeal cups? Absolutely! 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.

Can I use 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!

How can I serve this peach baked oatmeal? We loved ours topped with greek yogurt, extra sliced peaches, and a drizzle of maple syrup. I bet a drizzle of almond butter would be great as well!

Is this baked oatmeal recipe freezer-friendly? Yes! You can freeze individual portions, or you can freeze the whole casserole. Thaw and warm before serving.

Can I make this baked oatmeal recipe vegan? Yes! Simply swap the eggs for flax eggs and it is vegan. Make sure you use certified gluten-free oats and this recipe is GF as well.

overhead shot of a slice of the peach baked oatmeal recipe

Watch the video below to see exactly how I prepped the BEST baked oatmeal. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Tips for the BEST baked oatmeal

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5 from 5 votes

Peach Baked Oatmeal

Course: Breakfast
Cuisine: American
Keyword: breakfast, meal prep, oatmeal
Calories: 237kcal
Servings: 8
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.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins

Ingredients

  • 3 cups rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups almond milk (or dairy milk)
  • 1/2 cup maple syrup
  • 2 eggs
  • 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.

Notes

Nutritional information excludes toppings.
To make this gluten-free: make sure you use certified gluten-free oats.
To make this vegan: replace the eggs with flax eggs.
 

Nutrition

Serving: 1/8 of batch | Calories: 237kcal | Carbohydrates: 41g | Protein: 6g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 40mg | Sodium: 101mg | Potassium: 402mg | Fiber: 4g | Sugar: 17g | Vitamin A: 245IU | Vitamin C: 3.7mg | Calcium: 177mg | Iron: 1.9mg

Reader Interactions

About Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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Comments

  1. Ann Marie

    5 stars
    I made this recipe this morning with peaches I bought at farm market and threw in some raspberries as well. Also I didn’t have the oatmeal recommended so I used quick 3 minute steel cut oats (Our favorite) which were fantastic and gave it the feel I was looking for. I also added an extra bit of almond milk! Just shared this with my 3 adult daughters!!! Thank you!

    Reply

  2. Alexandra

    5 stars
    Love this! Looking for recipes using pantry ingredients during COVID-19 quarantine and saw this on the instagram page. I tried it with canned peaches and it was great! Definitely going to make again in the next few weeks.

    Reply

  6. Kate

    5 stars
    i never leave comments but I have to tell you that this really was amazing! I used canned peaches and two packets of sweet and low and it really was so very good. Great instructions too!

    Reply

  7. Crystal

    5 stars
    This was delish!!! I used nectarines because that’s what I had in the house. I also added about a quarter cup of coconut because I love it. With or without the extra coconut, this recipe stands out! Thanks!

    Reply

    • Denise

      Hi Sasha! Yes, it’s freezer friendly! You can either freeze individual slices or the whole dish. Thaw completely, then warm in the microwave. Hope you enjoy!

      Reply

  12. Catie

    Today was round two of this recipe. First was frozen mixed berries and today was banana. I know you’re not a fan. 😉 Both were fantastic! I halved the recipe both times and realized today that I forgot about the almonds. It definitely did not affect the flavour. I’ve been cutting smaller pieces and serving with one or two egg muffins. It makes for a delicious and filling breakfast. With school starting back soon, this will be a weekly staple! Thanks again for sharing such a tasty recipe!

    Reply

  15. Emma

    This recipe looks fantastic! Love all your extra recipe notes since now I am inspired to try these as oatmeal cups to then freeze for a snack! Will definitely be trying this recipe soon 🙂

    Reply

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