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Peach Baked Oatmeal Recipe

Peach Baked Oatmeal Recipe
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★★★★★

5 from 26 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Dry Ingredients: Stir in the rolled oats, chia seeds, shredded coconut, salt, and cinnamon to the wet mixture, mixing well to combine evenly.
  6. Fold in Peaches: Gently fold the diced peaches into the oat mixture, ensuring they are evenly distributed without crushing.
  7. Transfer and Top: Pour the mixture into the prepared baking dish and optionally place a few extra peach slices on top for presentation.
  8. 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.
  9. 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

Keywords: peach baked oatmeal, vegan baked oatmeal, healthy breakfast, dairy-free oatmeal, plant-based breakfast, maple syrup oatmeal, baked oats with peaches

Find it online: https://messykitchenmagic.com/peach-baked-oatmeal-recipe/