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!
While most other food bloggers have already moved onto pumpkin and soups and cozy comfort food recipes by now -- and don't worry, those are a-comin' -- I just can't bring myself to share fall-friendly recipes until (at least) September arrives.
Because technically, it's still summer for another month. And technically, beautiful summer produce is still bountiful. And technically, it's hard to enjoy a steamy pumpkin latte when it's still blazing hot outside with no end in sight.
So today, on this fine, sizzling, end-of-August day, I'm putting off the cool weather eats for a bit longer. Instead, 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...
- 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.
- It's FILLING...filling enough, in fact, to keep you fueled until lunchtime (see above ingredients).
- 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.
- 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.
- 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.?)
So have I convinced you to give baked oatmeal a whirl? Specifically, you need to try this Peach Baked Oatmeal...STAT! Because while some are already dreaming of pumpkin, 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.
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.
- Feel free to substitute your favorite nuts for the almonds. But whatever you use, I highly recommend toasting extra nuts for garnish. Crunchy toasted nuts are a great textural contrast when sprinkled on top of creamy baked oatmeal!
- 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.
- You can make this recipe dairy-free by using almond milk (or your favorite non-dairy milk).
More Tasty Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Pumpkin Baked Oatmeal
- Strawberry Baked Oatmeal Cups
- Piña Colada Baked Oatmeal
Peach Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 3/4 cup sliced or chopped almonds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups diced fresh peaches
- 3/4 cup milk, at room temperature
- 2 eggs, at room temperature
- ยผ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- ยผ cup coconut oil, melted and slightly cooled
Instructions
- Preheat oven to 350ยฐF. 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 (or your favorite non-dairy milk).
Jen
I just made this and it's a HUGE hit!! The kids loved it.
laura
can you substitute coconut oil with a different oi?
Samantha at Five Heart Home
Sure! Any light-colored/flavored oil should work fine.