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5 from 3 votes

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
Course: Breakfast
Cuisine: American
Keyword: breakfast, meal prep, oatmeal
Servings: 8
Calories: 237kcal


  • 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


  • 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