Peach Baked Oatmeal
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
- 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
- greek yogurt
- fresh peaches
- maple syrup
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.
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.
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