Peach Baked Oatmeal
This Peach Baked Oatmeal Recipe turns a handful of ripe summer peaches and a bowl of rolled oats into a warm, custardy breakfast bake that tastes like peach cobbler for breakfast. It comes together in one bowl, bakes in under an hour, and leaves you with a pan of breakfast that reheats beautifully all week long.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- 8x8-inch ceramic baking dish Greased with butter or nonstick spray
- Cooling rack
Ingredients
- 2 cups rolled oats old fashioned rolled oats
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ cups whole milk or dairy free alternative like almond or oat milk
- 2 large eggs
- ⅓ cup pure maple syrup Grade A Dark recommended
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 3 fresh peaches about 2 cups diced and 1 sliced for topping
- ½ cup chopped pecans optional, plus extra for topping
Instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter or nonstick spray, coating corners well.
- In a large bowl, whisk rolled oats, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- In a medium bowl, whisk eggs until blended. Add milk, maple syrup, melted butter, and vanilla, whisk until smooth.
- Wash and pat dry peaches. Dice 2 cups worth into small pieces and slice remaining peach into thin wedges for topping.
- Pour wet mixture into dry ingredients and stir with spatula until no dry pockets remain. Fold in diced peaches and chopped pecans.
- Pour batter into prepared dish and spread evenly. Arrange reserved peach slices on top, pressing gently into batter.
- Bake for 35-40 minutes until golden brown and center feels firm, not wet or jiggly. Tent with foil if browning too quickly.
- Remove from oven and rest on cooling rack for 10-15 minutes before slicing. Serve warm with desired toppings.
Notes
- Use ripe, fragrant peaches that give slightly when pressed for the best flavor.
- Stick with old fashioned rolled oats, not quick oats or steel cut oats, for the best texture.
- If your peaches are especially juicy, pat the diced pieces dry with a paper towel before folding them in to prevent a soggy bake.
- Frozen peaches work in a pinch - just thaw and drain them well first.
- To make dairy free, swap whole milk for almond or oat milk and use a dairy free butter substitute.
- For individual portions, divide batter into a greased muffin tin and bake for about 22-25 minutes.
- Store leftovers covered in the refrigerator for up to 4 days or freeze individual squares for up to 2 months.
- Reheat in the oven at 350°F for 15 minutes covered with foil, or microwave individual portions for 30-45 seconds.
- For a protein boost, stir a scoop of vanilla protein powder into the dry ingredients.
- Try a brown butter version by browning the butter before mixing it in for a deeper, nuttier flavor.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 38gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 220mgPotassium: 280mgFiber: 4gSugar: 18gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 8mg
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