This Peach Baked Oatmeal is the perfect Summer breakfast! Fresh peaches bring out the sweetness and this can be meal prepped for later!
Summer means lots of delicious fruit. And it’s peach season, so you can find them super cheap this time of year!
Now peaches are amazing by themselves. But if you have more than you know what to do with, why not make an easy breakfast out of them?
This Peach Baked Oatmeal recipe is a delicious breakfast that you could totally make every week in Summer. It’s a good make ahead breakfast that you can meal prep on a Sunday afternoon.
Scroll down to get to the recipe card, as well as tips and tricks to make this healthy breakfast even better!
- Milk: Use cow’s milk (Whole milk, skim milk, or 2 percent milk), almond milk, oat milk, or your favorite non-dairy milk!
- Egg: To make this vegan, you can use a flax egg by combining one tablespoon flax seed with 3 tablespoons water.
- Peaches: You can use fresh peaches, or even canned peach slices to save time. Or honestly, if you don’t like peaches, feel free to substitute with another fruit like blueberries.
- Olive oil: I like using olive oil because of the unsaturated fats. But you could substitute for melted butter if you want.
- Oats: This recipe is naturally gluten-free, but make sure you buy a certified gluten-free brand. I use rolled oats but don’t recommend quick oats because they tend to get mushy when cooked.
Made exactly like the recipe, the nutrition info is as follows:
- Servings: 6
- Calories: 257
- Carbs: 36g
- Fat: 9g
- Protein: 9g
Your mileage may vary slightly depending on the ingredients you use. I also used MyFitnessPal to calculate the nutrition.
What to serve with this
I like to have a good protein with breakfast. So cottage cheese, Greek yogurt, scrambled eggs, sausage, etc.
The combination of protein and the whole grain from the oats will keep you full for a long time!
I also like to drizzle a little maple syrup on top for extra sweetness. Although if you have extra sweet peaches, you may not need any syrup!
Can you freeze this oatmeal bake?
Absolutely! Most breakfast recipes that include oats can easily be frozen.
After you slice the oatmeal bake, lay them on a baking sheet lined with parchment paper. Put that in the freezer for a few hours; and then you can transfer them to a gallon-sized freezer bag.
They’ll stay fresh in the freezer for up to 3 months!
How to Make Peach Baked Oatmeal
In a large bowl, combine the oats, flax seeds, brown sugar, baking powder, cinnamon, and salt.
In a separate bowl, combine the milk, egg, olive oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir to combine.
Grease an 8×8 baking dish with cooking spray and spread out the diced peaches on the bottom.
Pour the wet mixture on top, using a spatula to spread evenly.
Add the sliced peaches on top.
Bake at 350 degrees for 35-40 minutes until a knife comes out relatively clean.
Cut into 6 slices and serve!
When the pieces are room temperature, place any leftovers into an airtight container and keep in the fridge for 5-7 days.
This baked peach oatmeal is one of those great recipes that take Summer peaches to the next level. The whole family enjoys this, and is customizable enough to keep it interesting!
Looking for more delicious and filling breakfast recipes? Here are some more ideas!
- 2 1/4 cups rolled oats
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons ground flax seed (Optional)
- 1 egg
- 2 cups milk
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 2 cups diced peaches, plus some extra slices for the top
- In a large bowl, combine the oats, flax seeds, brown sugar, baking powder, cinnamon, and salt.
- In a separate bowl, combine the milk, egg, olive oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Grease an 8x8 baking dish with cooking spray and spread out the diced peaches on the bottom.
- Pour the wet mixture on top, using a spatula to spread evenly.
- Add the sliced peaches on top.
- Bake at 350 degrees for 35-40 minutes until a knife comes out relatively clean.
- Cut into 6 slices and serve! When the pieces are room temperature, place any leftovers into an airtight container and keep in the fridge for 5-7 days.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 38mgSodium: 222mgCarbohydrates: 34gFiber: 4gSugar: 12gProtein: 8g