This peach baked oatmeal is a warm, comforting breakfast that feels like a cozy dessert but is nourishing enough to enjoy any morning. Soft baked oats, gently spiced and layered with juicy peaches, come together in one simple dish that’s perfect for busy weekdays or relaxed weekend brunches.
Why You’ll Love This Recipe
This recipe is easy to prepare with simple pantry ingredients and fresh fruit. It’s naturally comforting, lightly sweet, and can be customized with your favorite add-ins. It works well as a make-ahead breakfast, reheats beautifully, and is hearty enough to keep you full for hours. The baked peaches on top add a naturally sweet, caramelized finish that makes every bite satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oatmeal Base
2½ cups old-fashioned oats
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅓ cup brown sugar or honey
2 cups milk (any kind)
2 large eggs
3 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
Peach Topping
2 to 3 ripe peaches, thinly sliced
1 tablespoon brown sugar
½ teaspoon ground cinnamon
Optional Add-Ins
½ cup chopped pecans or walnuts
¼ cup white chocolate chips or vanilla chips
Directions
Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
In a large bowl, combine the oats, baking powder, cinnamon, nutmeg, salt, and brown sugar. Mix until evenly combined.
In a separate bowl, whisk together the milk, eggs, melted butter or coconut oil, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until fully incorporated. If using optional add-ins, fold them in gently at this stage.
Pour the oatmeal mixture into the prepared baking dish and spread it evenly.
Arrange the peach slices over the top in slightly overlapping rows. Sprinkle evenly with the brown sugar and cinnamon.
Bake uncovered for 35 to 40 minutes, or until the center is set and the peaches are tender and lightly caramelized.
Remove from the oven and let rest for 5 to 10 minutes before serving.
Servings and timing
This recipe yields approximately 6 servings.
Preparation time is about 10 minutes.
Baking time is 35 to 40 minutes.
Total time is about 45 to 50 minutes.
Variations
For a dairy-free version, use plant-based milk and coconut oil.
For extra protein, stir in a few tablespoons of Greek-style yogurt or a scoop of vanilla protein powder into the wet mixture.
For added texture, sprinkle a thin layer of granola or crushed graham crackers over the peaches before baking.
For extra warmth, add a pinch of ground ginger or cardamom to the peach topping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 30 to 60 seconds or in a covered baking dish in a low oven until heated through. This dish can also be enjoyed cold straight from the fridge.
FAQs
Can I use canned or frozen peaches instead of fresh?
Yes, canned or frozen peaches work well. Be sure to drain canned peaches and thaw frozen peaches completely before using.
Can I make this recipe ahead of time?
Yes, you can prepare and bake it in advance, then store it in the refrigerator and reheat as needed.
Can I reduce the sweetness?
Yes, you can reduce the brown sugar or use a mild natural sweetener to suit your taste.
Is this recipe suitable for kids?
Yes, it’s soft, mildly sweet, and made with simple ingredients that are kid-friendly.
Can I make this oatmeal gluten-free?
Yes, use certified gluten-free oats to make the recipe gluten-free.
What type of milk works best?
Any milk works well, including dairy milk or plant-based options like almond or oat milk.
Can I freeze baked oatmeal?
Yes, cut into portions and freeze in airtight containers for up to 2 months. Thaw overnight before reheating.
How do I know when it’s fully baked?
The center should be set and no longer liquid, and the edges should be lightly golden.
Can I add other fruits?
Yes, berries, apples, or nectarines can be used alongside or instead of peaches.
Should I cover the dish while baking?
No, baking uncovered helps the peaches caramelize and the top set properly.
Conclusion
Peach baked oatmeal is a simple, wholesome dish that brings together comforting spices, tender oats, and naturally sweet fruit. Whether served fresh from the oven or reheated during the week, it’s a reliable and satisfying recipe that fits beautifully into any breakfast routine.
Peach baked oatmeal is a warm, nourishing breakfast made with soft oats, cozy spices, and juicy peaches. It’s easy to prepare, great for meal prep, and satisfying enough to keep you full all morning.
Ingredients
2½ cups old-fashioned oats
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅓ cup brown sugar or honey
2 cups milk (any kind)
2 large eggs
3 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
2 to 3 ripe peaches, thinly sliced
1 tablespoon brown sugar (for topping)
½ teaspoon ground cinnamon (for topping)
Optional: ½ cup chopped pecans or walnuts
Optional: ¼ cup white chocolate chips or vanilla chips
Instructions
Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
In a large bowl, mix the oats, baking powder, cinnamon, nutmeg, salt, and brown sugar.
In a separate bowl, whisk together milk, eggs, melted butter or coconut oil, and vanilla extract.
Pour the wet ingredients into the dry and stir until well combined. Fold in any optional add-ins.
Pour the mixture into the greased baking dish and spread evenly.
Arrange sliced peaches on top in overlapping rows. Sprinkle with brown sugar and cinnamon.
Bake uncovered for 35 to 40 minutes, until the center is set and peaches are caramelized.
Let rest for 5 to 10 minutes before serving warm, or cool completely for storage.
Notes
Use plant-based milk and coconut oil for a dairy-free version.
Add Greek yogurt or vanilla protein powder for a protein boost.
Top with granola or crushed graham crackers for extra texture.
Add a pinch of ginger or cardamom for a warmer spice profile.
