Easy Peach Baked Oatmeal Recipe

This peach baked oatmeal recipe will become your favorite breakfast! Summer peaches are baked with healthy rolled oats, honey and warm spices for a delicious breakfast the whole family will love. It is quick to assemble and perfect for meal prep!

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Why This Peach Baked Oatmeal Is The Best!

My favorite thing about summer is the fresh fruit, especially the fresh peaches! When I can find ripe, juicy peaches I want to add them to all of my favorite recipes like these peach overnight oats or this banana peach smoothie recipe.

Of course it only seemed to make sense to make a baked peach oatmeal. Not only is it a great make-ahead breakfast made with healthy whole grains, it reminds me of my favorite peach desserts, a peach crisp.

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Equipment Needed

casserole dish- use either a 9x6 or 8x8 baking dish for the recipe. If you make a double batch it will fit in a 13x9 inch pan.

Key Ingredients

peaches- if you can find ripe peaches during peach season, those are the best for this recipe. You can also use frozen or even canned to make this breakfast all year.

oats- old-fashioned oats are the best for baked oatmeal. They soften while they bake and absorb the milk well.

Quick oats would become a little mushier because they are more processed than old-fashioned oats so they are not recommended for the recipe.

Also steel cut oats are a chewy texture and would not soften enough for baked oats.

Step-By-Step Instructions

In a large bowl, add the almond milk, honey, melted coconut oil, applesauce, vanilla extract and egg. Stir well to combine the wet ingredients before adding the dry ingredients to the bowl.

Stir in the oats, baking powder, salt, cinnamon, and cardamon. Thoroughly mix and then add the diced peaches.

Pour the mixture into a baking dish. You can coat it with a little cooking spray or use some of the coconut oil to help prevent the baked oatmeal from sticking.

Add sliced peaches to the top. This really gives it such a pretty appearance. You can sprinkle the top with turbinado sugar or brown sugar. It's optional but creates a little crunchy sugar top to the baked oatmeal.

Bake in preheated oven for 40-45 minutes or until the milk is mostly absorbed, the oatmeal is still soft and the top is golden brown.

Serving Suggestions

I love eating baked oatmeal warm with a drizzle of extra milk and honey. You can also add a dallop of Greek yogurt and your favorite nut butter.

Substitutions And Additions

milk- I always have unsweetened almond milk on hand and prefer it in my oatmeal recipes, however you can use oat milk, soy milk, coconut milk or even regular whole milk. Just remember that whichever type you choose will change the calorie count slightly.

honey- I love the flavor of honey and the sweetness it adds but you can also use pure maple syrup or agave syrup in this breakfast bake.

coconut oil- you can use any neutral flavored oil or melted butter for the recipe.

Storage Recommendations

Baked oatmeal is perfect for meal prep. Make extra and store the leftovers in an airtight container for 3-4 days. Reheat individual servings in the microwave for 60 seconds or until warmed through.

Love Meal Prep? Try Overnight Oats Next!

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!