Peach Baked Oatmeal
This Peach Baked Oatmeal is a warm, hearty breakfast that comes together in one bowl and bakes up golden in under an hour. The oats bake into soft, sliceable squares with a lightly crisp top and a creamy, custardy center, while the peaches melt into jammy pockets throughout every bite.
Equipment
- 9x13 inch (23x33cm) baking dish - or an 8x8 inch (20x20cm) dish for a thicker, smaller batch
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula - for folding
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Oven
Ingredients
- 3 cups old-fashioned rolled oats - 270g
- 2 cups fresh peaches - 300g, diced (about 2-3 medium peaches), plus extra slices for the top
- 2 large eggs
- 2 cups whole milk - 480ml, or unsweetened almond milk
- 1/3 cup pure maple syrup - 80ml, or honey
- 2 tablespoons unsalted butter - 28g, melted, plus more for greasing the dish
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
For Serving
- Greek yogurt - plain or vanilla, for serving
- honey - warm, or additional maple syrup, for drizzling
- sliced almonds - toasted, or pecans, for extra crunch
- fresh peaches - sliced, or berries, for topping
- cold milk - or cream, for pouring over
- cinnamon - or powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C) and position rack in the center. Lightly grease a 9x13 inch (23x33cm) baking dish with butter or non-stick spray, coating the corners and sides.
- Wash and dry peaches. Slice each peach in half, remove the pit, and dice the flesh into approximately 1/2-inch (1.2cm) pieces (about 2 cups or 300g). Slice 8-10 additional peach wedges and set aside separately for the topping.
- In a large mixing bowl, combine 3 cups (270g) old-fashioned rolled oats, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon fine salt. Whisk until evenly distributed.
- In a medium mixing bowl, whisk 2 large eggs until combined. Add 2 cups (480ml) milk, 1/3 cup (80ml) maple syrup, 2 tablespoons melted butter (cooled slightly), 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Whisk until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until fully combined and no dry oat pockets remain. Let sit for 1-2 minutes to allow oats to absorb liquid.
- Add the 2 cups (300g) of diced peaches to the oat mixture. Gently fold them in using a slow, scooping motion to distribute evenly without mashing the fruit.
- Pour the mixture into the prepared baking dish and spread into an even layer, reaching the corners. Arrange reserved peach slices on top in a single layer, fanning them decoratively.
- Bake on the center rack for 40-45 minutes until edges are golden brown, the center is firm and not jiggly, and the top peach slices have softened and caramelized. Tent with foil if top browns too quickly.
- Remove from oven and rest for at least 5 minutes before slicing to allow the oatmeal to firm up fully. Cut into 8 squares (2x4 grid) and serve warm with desired toppings.
Notes
- Old-fashioned rolled oats are essential: Steel-cut oats will remain crunchy, and instant oats become mushy. Use old-fashioned for the best texture.
- Use ripe but firm peaches: Overripe peaches contain too much moisture and can make the oatmeal soggy. Pat very soft diced peaches dry before folding in.
- Don't skip the rest time: The oatmeal continues to set as it cools. Slicing straight from the oven will result in crumbly, uneven pieces.
- Check doneness: The center should not jiggle when the pan is gently shaken. The edges should look golden and slightly pulled away from the sides.
- Adjust sweetness: Reduce the maple syrup to 1/4 cup if your peaches are very ripe and sweet.
- Make it vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, rested 5 minutes). Use plant-based milk and replace butter with melted coconut oil.
- Frozen peach option: This recipe works beautifully with frozen peaches. No need to thaw fully; just measure, pat briefly with a paper towel to remove surface moisture, and use as directed.
- Storage: Store covered in the refrigerator for up to 5 days or freeze individual squares wrapped tightly for up to 3 months.
- Reheating: Microwave a single square for 60-90 seconds, or reheat in a 350°F (175°C) oven for 8-10 minutes. Add a splash of milk before microwaving to prevent drying out.
- Variation: Add 1 cup of fresh or frozen blueberries with the peaches for a blueberry-peach version, or stir 1/2 cup Greek yogurt into the wet ingredients for a richer peaches and cream texture.