Peach Baked Oatmeal Recipe
If you are looking for a comforting, nourishing breakfast that feels like a warm hug in every bite, then Peach Baked Oatmeal is your new best friend. This delightful dish combines the natural sweetness and juiciness of fresh or canned peaches with hearty rolled oats, shredded coconut, and a touch of cinnamon, creating a luscious, wholesome breakfast bake. It’s an absolute pleasure to serve warm or cold, and I promise it will quickly become a favorite in your morning routine with its perfect balance of flavors and textures.
Ingredients You’ll Need
Gathering the right ingredients for Peach Baked Oatmeal is the secret to its delicious simplicity. Each component plays a starring role, from the creamy almond milk that keeps it moist, to the shredded coconut adding a subtle tropical flair, and of course, the juicy peaches that bring vibrant color and natural sweetness.
- Old-Fashioned Rolled Oats: The hearty base that provides fiber and a satisfying chew.
- Shredded Coconut (Unsweetened): Adds texture and a hint of tropical flavor without extra sweetness.
- Cinnamon: Enhances the warmth and depth of the peach flavor perfectly.
- Salt: Balances sweetness and brings out all the other flavors beautifully.
- Maple Syrup: A natural sweetener that gently sweetens the dish without overpowering it.
- Almond Milk: Keeps the bake creamy while staying dairy-free.
- Dairy-Free Greek Yogurt: Adds protein and a subtle tang for a luscious texture.
- Flaxseed Egg: A plant-based binder made with flaxseed and water to hold everything together.
- Chia Seeds: Boost nutrition and help thicken the batter for the perfect consistency.
- Vanilla Extract: Provides a lovely aroma and complements the peaches beautifully.
- Melted Coconut Oil: Adds richness and helps create a golden crust on top.
- Diced Peaches: Fresh or canned, they bring juicy bursts of sweetness and vibrant color.
How to Make Peach Baked Oatmeal
Step 1: Prepare Your Ingredients
Start by preheating your oven to 350°F (180°C) and lightly oiling an 8-inch by 8-inch baking dish. Next, make your flaxseed egg by mixing one tablespoon of flax meal with three tablespoons of lukewarm water, then let it rest for 10 minutes until it gels. Dice your peaches into medium-sized pieces, whether you’re using fresh or canned, so they’re ready to fold into the batter later.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the flaxseed egg, almond milk, dairy-free Greek yogurt, maple syrup, melted coconut oil, and vanilla extract. This combination forms the creamy, flavorful liquid base that will soak into the oats and peaches, ensuring your Peach Baked Oatmeal is moist and delicious.
Step 3: Combine the Dry Ingredients
Stir in the rolled oats, chia seeds, shredded coconut, cinnamon, and salt into the wet mixture. Give everything a good mix until fully incorporated. This step is where the hearty, chewy texture of the oatmeal starts to come together with the lovely flavor notes.
Step 4: Fold in the Peaches and Bake
Gently fold the diced peaches into the batter to distribute them evenly without breaking them apart. Pour the mixture into your prepared baking dish, smoothing it out evenly. Feel free to nestle a few peach slices on top for an attractive presentation. Bake on the center rack for 35 to 60 minutes, depending on your preferred texture—35 minutes for soft and moist, or up to 60 minutes for a firmer, drier baked oatmeal with a golden-brown crust.
How to Serve Peach Baked Oatmeal
Garnishes
Peach Baked Oatmeal shines when dressed up with a few garnishes that add flavor and texture. A dollop of creamy Greek yogurt provides a lovely tang and protein boost, while a sprinkling of chopped almonds or hemp seeds adds satisfying crunch. For a touch of sweetness, drizzle a little extra maple syrup or scatter a handful of chocolate chips on top.
Side Dishes
Pair your Peach Baked Oatmeal with fresh fruit salad or a crisp green smoothie for a balanced, energizing breakfast. Nut butters like almond or cashew also make excellent companions that add richness and healthy fats to keep you fuller longer. This combination makes your morning meal feel like a true feast.
Creative Ways to Present
Change things up by serving your Peach Baked Oatmeal in individual ramekins for a charming personal touch. You could also cut it into bars for an on-the-go breakfast or snack. Layer it in a parfait glass with yogurt and granola for a pretty brunch presentation. The possibilities are endless when you add your personal flair!
Make Ahead and Storage
Storing Leftovers
Once your Peach Baked Oatmeal has cooled completely, cover the baking dish tightly with foil or transfer portions to airtight containers. Store in the refrigerator for up to four days, and you’ll have ready-to-eat breakfasts that warm up beautifully or eat cold for convenience.
Freezing
You can freeze individual portions wrapped in plastic wrap and placed inside freezer bags for up to three months. Thaw overnight in the refrigerator or at room temperature to keep the texture and flavors intact. This is perfect for meal prep and busy mornings.
Reheating
Reheat your Peach Baked Oatmeal gently in the microwave for about 60 to 90 seconds, or warm it in the oven at 350°F (175°C) for 10 to 15 minutes. Add a splash of almond milk or a dollop of yogurt to restore moisture and creaminess, making it taste freshly baked.
FAQs
Can I use other fruits instead of peaches in this baked oatmeal?
Absolutely! While this recipe is star-studded with peaches, you can swap in berries, apples, or even pears to create delightful variations. Just keep in mind the moisture content, as fruit juice can affect baking time and texture.
Is the flax egg necessary, or can I substitute it?
The flax egg acts as a binder and moisture enhancer, but you can substitute it with 1/4 cup of mashed banana or unsweetened applesauce if you prefer. Both will keep the bake together and add a nice flavor dimension.
Can I make this recipe gluten-free?
Yes! Just be sure to use certified gluten-free rolled oats to avoid any cross-contamination. This way, your Peach Baked Oatmeal can be enjoyed even with gluten sensitivities.
How sweet is the Peach Baked Oatmeal?
The natural sweetness of the peaches combined with the maple syrup makes this dish nicely sweet but not overpowering. If you prefer a sweeter treat, you can increase the maple syrup slightly or add a sprinkle of cinnamon sugar on top before baking.
What’s the best way to store leftovers?
Leftovers keep best in the fridge in a covered baking dish or airtight container. They stay fresh and tasty for up to four days, making Peach Baked Oatmeal a great option for meal prep breakfasts.
Final Thoughts
Making Peach Baked Oatmeal is like welcoming a little sunshine into your kitchen and breakfast table. Its ease, wholesome ingredients, and comforting textures make it a true winner for any morning. Whether you’re cooking for yourself or loved ones, this recipe promises smiles and satisfied taste buds with every bite. Give it a try—you might just find your new cozy favorite!
PrintPeach Baked Oatmeal Recipe
A wholesome and comforting Peach Baked Oatmeal made with rolled oats, fresh or canned peaches, almond milk, and dairy-free Greek yogurt, lightly sweetened with maple syrup and flavored with cinnamon and vanilla. Perfect for a nutritious, vegan-friendly breakfast that can be enjoyed warm or cold.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour to 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 2 cups Old-Fashioned Rolled Oats
- ½ cup Unsweetened Shredded Coconut
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- 1 tablespoon Chia Seeds
Wet Ingredients
- ⅓ cup Maple Syrup
- 1 ¾ cups Almond Milk
- ¼ cup Dairy-Free Greek Yogurt
- 1 Flaxseed Egg (1 tablespoon flaxseed meal mixed with 3 tablespoons lukewarm water, set for 10 minutes)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Melted Coconut Oil
Fruit
- 2 ½ cups Diced Peaches (fresh peeled or canned and drained)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly spray or grease an 8-inch x 8-inch square baking dish with cooking oil to prevent sticking.
- Make Flax Egg: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm water in a small bowl. Stir well and let it sit for about 10 minutes until it thickens and becomes gel-like.
- Prepare Peaches: Peel and dice fresh peaches into medium-sized pieces or drain canned peaches thoroughly and dice if necessary. Set aside in a separate bowl.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the flax egg, almond milk, dairy-free Greek yogurt, melted coconut oil, vanilla extract, and maple syrup until fully incorporated.
- Add Dry Ingredients: Stir in the rolled oats, chia seeds, shredded coconut, salt, and cinnamon to the wet mixture, mixing well to combine evenly.
- Fold in Peaches: Gently fold the diced peaches into the oat mixture, ensuring they are evenly distributed without crushing.
- Transfer and Top: Pour the mixture into the prepared baking dish and optionally place a few extra peach slices on top for presentation.
- Bake: Place the dish on the center rack of the oven and bake for 45 to 60 minutes. For soft, moist baked oatmeal, bake for about 35 to 45 minutes; for a firmer, drier texture, bake closer to 60 minutes. Test doneness by inserting a toothpick in the center; it should come out almost clean for firmer texture or slightly wet for creamy oats.
- Cool and Serve: Allow the baked oatmeal to cool in the dish completely if meal prepping, or for about 20 minutes if serving immediately. Serve warm or cold with optional toppings like Greek yogurt, nut butter, or extra almond milk.
Notes
- Use either fresh ripe yellow peaches or canned peaches drained well for best flavor.
- Substitute flax egg with ¼ cup mashed banana or unsweetened applesauce if preferred.
- Maple syrup can be replaced with sugar-free monk fruit syrup or erythritol for a low sugar option.
- To make gluten-free, ensure oats are certified gluten-free.
- If avoiding coconut, replace shredded coconut with chopped nuts or extra oats; swap coconut oil with melted butter or avocado oil.
- For oil-free version, substitute melted coconut oil with unsweetened applesauce or extra Greek yogurt.
- Check baked oatmeal at 45 minutes to avoid overbaking if you prefer a moister texture.
Nutrition
- Serving Size: 1/6th of recipe (approx. 1 cup)
- Calories: 285 kcal
- Sugar: 17.4 g
- Sodium: 307 mg
- Fat: 11.5 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0.003 g
- Carbohydrates: 40.9 g
- Fiber: 6.5 g
- Protein: 6.6 g
- Cholesterol: 0 mg
Keywords: peach baked oatmeal, vegan baked oatmeal, healthy breakfast, dairy-free oatmeal, plant-based breakfast, maple syrup oatmeal, baked oats with peaches
