Peach Baked Oatmeal

Wholesome and delicious Peach Baked Oatmeal is bursting with healthy, real food ingredients for a make-ahead breakfast that will fuel you through the morning!

Summer is in full swing, so today I'm sharing a wholesome breakfast recipe that stars my favorite summer stone fruit: Peach Baked Oatmeal!

And I'm telling y'all, this is a gooood one.

Why Make Baked Oatmeal?

If you've been hanging around Five Heart Home for any time at all, you may recall that I have a penchant for baked oatmeal. Allow me to elaborate on the reasons for my baked oatmeal adoration...

1. It's HEALTHY, loaded with lots of real, good-for-you ingredients like rolled oats, chopped nuts, coconut oil, and fresh fruit. And it's lightly and naturally sweetened with maple syrup.
2. It's FILLING...filling enough, in fact, to keep you fueled until lunchtime (see above ingredients).
3. It's QUICK AND EASY to throw together. Really! Stir up the ingredients in a bowl, spread in a baking dish, and pop in the oven. Pretty darn effortless.
   
4. It's MAKE-AHEAD. Sure, you can eat it as soon as it comes out of the oven -- and don't get me wrong, it's scrumptious that way! However, it also reheats beautifully. Meaning I like to bake up a dish of it on the weekends for a quick, healthy breakfast on busy weekday mornings. Simply scoop up a serving, drizzle with a little milk, and pop in the microwave for a few seconds until heated through.
5. It's DELICIOUS. Truly, it is. My kids especially love it, and I feel good about feeding it to them. Which probably explains why I've concocted approximately 467 versions of baked oatmeal since starting this site. (Not really, but I have come up with a bunch of different flavors, which you most definitely need to check out.)

How to Make It

To elaborate upon bullet #3 above, Peach Baked Oatmeal (like all baked oatmeal recipes) is extremely quick and simple to make!

1. First, combine the dry ingredients -- rolled oats, almonds (if desired), cinnamon, and salt.
2. Mix in peeled and diced peaches, your favorite type of milk, a couple of eggs, maple syrup, and both vanilla and almond extract. I also like adding some melted coconut oil to give an extra boost of nutrition to my baked oatmeal.
3. Spread the mixture into a greased baking dish.
4. Pop it in the oven and bake until the oatmeal is set and golden brown.
5. Finally, slice and serve! I typically like to serve mine warm with drizzle of milk and an additional sprinkle of toasted almonds.

Possible Substitutions

You can easily make this baked oatmeal your own with a few ingredient substitutions!

• Oats. I prefer making baked oatmeal using old-fashioned rolled oats for a chewier texture. If you only have quick oats on hand, however, they will work...you'll just need to use slightly less since they're packed more tightly when measured out.
• Fruit. This recipe would be equally delicious with other types of summer stone fruit, such as nectarines, plums, or cherries.
• Milk. I typically use whole milk in this recipe, but you may opt to use skim milk. You can also use your favorite type of dairy-free milk, such as almond milk or oat milk.
• Nuts. Just about any type of nut will work in baked oatmeal, such as chopped pecans or walnuts in place of the suggested sliced almonds. And if you toast your nuts ahead of time, they're retain a nuttier flavor and crunchier texture once baked into the oatmeal. Toasted nuts are also a great textural contrast when sprinkled on top of creamy baked oatmeal!
• Oil. If you wish, you may substitute a different type of neutral oil (such as sunflower) or melted butter for the coconut oil.
• Natural sweetener. Honey may be substituted for the maple syrup for a slightly different flavor.
• Flavorings. Feel free to increase, decrease or omit the cinnamon, vanilla, and/or almond extract.

Helpful Tips, Tricks, & Equipment

• I almost always make baked oatmeal in an 8-inch square baking dish. However, any baking dish with an approximately 2-quart capacity will work, as the 9-inch deep dish pie plate pictured in this post.
• 2 medium peaches, peeled and diced, should (approximately) yield the 2 cups needed for this recipe. And you can always add extra! If fresh peaches are out of season, you may use frozen or canned peaches, but keep in mind that they may not be as sweet and juicy.
• Reheat baked oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.

So have I convinced you to give baked oatmeal a whirl? Specifically, you need to try this Peach Baked Oatmeal...STAT!

Because let's not forget that ripe, sweet, juicy peaches are at their peak! And there's no better way to take advantage of summer's most glorious fruit than with a breakfast recipe that's wholesome, easy to make, and bursting with peachy goodness in every bite.

More Tasty Baked Oatmeal

• Apple Cinnamon Baked Oatmeal
• Pumpkin Baked Oatmeal
• Strawberry Baked Oatmeal Cups
• Piña Colada Baked Oatmeal

Peach Baked Oatmeal

Wholesome and delicious Peach Baked Oatmeal is bursting with healthy, real food ingredients for a make-ahead breakfast that will fuel you through the morning!

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 357kcal

Author: Samantha Skaggs

Ingredients

• ▢ 2 cups rolled oats
• ▢ ¾ cup sliced or chopped almonds
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon salt
• ▢ 2 cups diced fresh peaches
• ▢ ¾ cup milk, at room temperature
• ▢ 2 eggs, at room temperature
• ▢ ¼ cup maple syrup
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ teaspoon pure almond extract
• ▢ ¼ cup coconut oil, melted and slightly cooled

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Instructions

• Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish (or a comparably sized 2-quart baking dish).
• In a large bowl, combine oats, almonds, cinnamon, and salt. Mix in diced peaches, milk, eggs, maple syrup, vanilla, and almond extract. Stir in coconut oil until all ingredients are well combined.
• Spread oatmeal into prepared baking dish and bake for 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk or cream drizzled over the top, maple syrup, additional toasted nuts or diced peaches.

Notes

• I almost always make baked oatmeal in an 8-inch square baking dish. However, any baking dish with an approximately 2-quart capacity will work, as the 9-inch deep dish pie plate pictured in this post.
• 2 medium peaches, peeled and diced, should (approximately) yield the 2 cups needed for this recipe. If fresh peaches are out of season, you may use frozen or canned peaches, but keep in mind that they may not be as sweet and juicy.
• Feel free to substitute your favorite nuts for the almonds. Additional toasted nuts make a delicious garnish.
• Reheat baked oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.
• This recipe can be made dairy-free by using almond milk, oat milk, or your favorite non-dairy milk.

Calories: 357kcal | Carbohydrates: 37g | Protein: 9g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 133mg | Potassium: 381mg | Fiber: 5g | Sugar: 14g | Vitamin A: 295IU | Vitamin C: 3.4mg | Calcium: 113mg | Iron: 2mg

Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Post originally published on August 27, 2018.