Peach baked oatmeal

Peach crumble baked oatmeal is a great spring and summer meal prep breakfast. The baked oats will keep for several days in the fridge, or freeze it to last for even longer. Also try this Carrot cake baked oatmeal or this Banana bread baked oats.

I like to make this recipe when peaches are in season, just like these Honey Roasted Peaches or this healthy Strawberry mango peach smoothie.

Baking oatmeal gives them a wonderful, almost cake like texture. These healthy peach oats have an optional, crunchy topping. Like having a healthy dessert, for breakfast!

Ingredients

This peaches and cream baked oatmeal is fast and easy to make. All that is needed are a few basic ingredients. The perfect meal-prep for the whole week!

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Greek yoghurt, natural and unsweetened. For a vegan baked oatmeal, use a plant based yoghurt of choice. 
• Almond milk, or other milk of choice. For a vegan oatmeal, use a plant based alternative. 
• Honey, or other liquid sweetener like agave or maple syrup. Brown sugar or coconut sugar can also be used.
• Vanilla extract, a little vanilla ads a lot of flavor to this healthy peach baked oatmeal.
• Rolled oats, or old fashion oats. They will taste the best when baked, they hold their shape and create a great texture.
• Chia seeds, the seeds will add extra nutrients and it will also help with the texture of the baked oatmeal since this recipe is egg free. These seeds are high in fibre, antioxidants and protein.
• Baking powder, just a little to give this baked oatmeal more of a cake like texture.
• Cinnamon, some warming cinnamon spice adds so much flavor and goes great with the peaches. 
• Salt, a little salt really helps bring out all the flavours.
• Pecans, roughly chopped. The nuts give this peach baked oatmeal a great crunch and flavor. Other nuts like almonds or walnuts can also be used. They can also be left out for a nut free dish, or replaced with seeds.
• Peaches, use large, ripe peaches. Chop 1 ½ of the peaches and optional to make a few slices for topping if desired, otherwise chop both of them. If the peaches are very small, use 3.

Crumble topping (optional)

• Rolled oats, or old fashion oats.
• All purpose flour, use gluten free if needed.
• Coconut sugar or brown sugar. Add more for a sweeter topping.
• Coconut oil, or neutral oil of choice 
• Cinnamon, some warming cinnamon spice adds so much flavor. 

Toppings (optional)

• Vanilla yoghurt, or other thick yoghurt of choice. 
• Maple syrup, to taste
• Peaches, sliced
• Pecans, chopped

See recipe card for quantities.

Instructions

This baked oatmeal with peaches recipe is both fast and easy to make. Follow along with the step-by-step photos below. 

For the full instructions see the recipe card at the bottom.

Hint: When the baked oatmeal comes out of the oven, let it cool down for about 10 minutes in the baking dish before cutting and serving. Cut into 9 pieces and serve warm with some of the suggested toppings.

Substitutions

• Nuts – this baked oatmeal recipe uses pecans, but any nut of your choice works! For allergies, leave the nuts out or use sunflower or pumpkin seeds. 
• Yoghurt – Instead of using yoghurt, mashed banana or apple sauce can also be used.
• Sweetener – instead of maple syrup, other liquid sweetener like agave syrup or brown sugar can also be used. If you like a sweeter dish, add more sweetener to taste, or top the baked oatmeal with a drizzle of maple syrup. 
• Peaches – Use sweet, summer peaches when in season. Other stone fruit like nectarines and apricots can also be used. In winter, frozen or canned peaches also works.

Variations

• Protein – For added protein, mix in 1 scoop of your favourite protein powder into the oatmeal. Some great flavours to use are vanilla or caramel flavor. Add a little more milk if needed and reduce the amount of maple sugar if the protein powder is very sweet.
• Gluten-free – Although oats are naturally gluten-free, they can contain traces of gluten. To ensure gluten-free baked oats, use only certified gluten-free oats and replace the flour for a gluten free flour in the crumble topping.
• Sweetener – This baked oatmeal is not overly sweet. Most of the sweetness comes from the ripe peaches and maple syrup. The crumble topping also ads a nice crunch and a little extra sweetness. If you like a sweeter breakfast, add some brown sugar and top the baked oatmeal with a drizzle of maple syrup. 
• Vegan – for a vegan baked oatmeal recipe, use a plant based milk and yoghurt.
• Berries – Add some berries like fresh or frozen blueberries to make this a peach and blueberry baked oatmeal. Also check out this Blueberry banana baked oatmeal. 

For more baked oatmeal recipes check out this delicious Strawberry banana baked oatmeal or this Apple pie baked oats.

Storage

This healthy peach baked oatmeal makes 9 portions and is a great meal prep for the week! To store baked oatmeal, cut into pieces and place in an airtight container or ziplock bag. Store in the fridge without any toppings, it will keep for up to 4 days. 

You can also freeze this peach baked oatmeal for up to 3 months. I like to divide the pieces with some parchment paper. This way, it is easy to take out a single serving and the pieces won’t stick together. Place the baked oatmeal in a freezer friendly ziplock bag or an airtight container. Let defrost in room temperature and serve cold, or reheat in the microwave. Serve with some vanilla yoghurt and toppings of choice.

For more baked oatmeal recipes check out this delicious Blueberry banana baked oatmeal or this Strawberry Rhubarb Baked Oatmeal.

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