Why You’ll Love This Baked Oatmeal with Peaches

• It’s a make-ahead dream. You can assemble this the night before and just bake it in the morning, or bake a whole batch on Sunday and enjoy warm slices all week long. It reheats like a charm.
• The texture is pure magic. Forget mushy oatmeal—this bakes up with a tender, slightly custardy interior and a delightfully golden, crisp top. It’s the perfect balance between a porridge and a soft breakfast bar.
• It’s endlessly adaptable. Not a peach fan? Swap in berries, apples, or bananas. Want some crunch? Stir in nuts or seeds. This recipe is a wonderful template for your favorite flavors.
• It feels decadent but is genuinely wholesome. Sweetened naturally with ripe fruit and a touch of maple syrup, it’s packed with whole grains and will keep you satisfied for hours. It’s a breakfast that truly delivers on both taste and nourishment.

Ingredients & Tools

• 2 cups old-fashioned rolled oats (not quick oats)
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp fine sea salt
• 2 large eggs
• ⅓ cup pure maple syrup
• 1 ¾ cups milk (any kind you like—dairy, almond, or oat all work)
• 1 tsp pure vanilla extract
• 3 tbsp melted coconut oil or unsalted butter, slightly cooled
• 2 cups diced fresh peaches (about 2-3 medium peaches, peeled if you prefer)
• 1 additional peach, sliced, for the top (optional, but pretty!)

Tools: An 8×8 inch or similar 2-quart baking dish, a large mixing bowl, a whisk, and a spatula.

The quality of your peaches really shines here, so try to get the ripest, most fragrant ones you can find. Using old-fashioned oats is key for the right texture—they hold their shape beautifully and give the bake some lovely substance.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: about 55 minutes

Before You Start: Tips & Ingredient Notes

• Why old-fashioned oats? Quick oats will absorb too much liquid and turn the final dish a bit gummy. The sturdier structure of old-fashioned rolled oats gives you that perfect, distinct oat texture we’re after.
• Can I use frozen peaches? Absolutely! There’s no need to thaw them first—just toss the frozen diced peaches right into the mix. You might need to add a minute or two to the baking time since the batter will start off colder.
• Don’t skip the baking powder. This is our little secret for a light and tender baked oatmeal, rather than a dense brick. It gives it just the right amount of lift.
• What if my peaches aren’t super sweet? No worries! Just taste your diced peaches. If they’re a little tart, you can add an extra tablespoon of maple syrup to the batter. A ripe peach will naturally sweeten the whole dish.

How to Make Baked Oatmeal with Peaches

Serving Suggestions

Complementary Dishes

• Greek Yogurt or Whipped Cream — A dollop of cool, tangy yogurt or a cloud of lightly sweetened whipped cream on top creates a wonderful contrast in temperature and texture.
• Crispy Bacon or Breakfast Sausage — The salty, savory punch of bacon or a few juicy sausages on the side balances the sweetness of the peaches beautifully for a full breakfast spread.
• A Simple Green Smoothie — For a lighter, super-charged start, pair a square of this oatmeal with a vibrant green smoothie. The freshness complements the warm, spiced notes perfectly.

Drinks

• Hot Coffee or Tea — A given, but honestly, a strong cup of coffee or a fragrant mug of chai tea is the ultimate cozy partner for this warm breakfast.
• Cold Glass of Milk — Sometimes the classic choice is the best. A cold glass of milk alongside the warm oatmeal is a timeless, comforting combination.
• Sparkling Water with a Peach Slice — For a refreshing, non-caffeinated option, some bubbly water with a slice of peach muddled in keeps the peach theme going and cleanses the palate.

Something Sweet

• A Drizzle of Extra Maple Syrup — For those with a serious sweet tooth, a little extra maple syrup right before serving makes it feel like a true dessert-for-breakfast situation.
• A Sprinkle of Brown Sugar — If you pop it under the broiler for a minute, a sprinkle of brown sugar will create a delicious, crackly caramelized crust.
• Dark Chocolate Chips — Stirring a handful of dark chocolate chips into the batter before baking adds melty, rich pockets that pair surprisingly well with the peaches.

Top Mistakes to Avoid

• Mistake: Using quick oats or instant oats. This is the number one texture killer. They absorb liquid too quickly and result in a mushy, less structured final product. Stick with old-fashioned rolled oats for the perfect bite.
• Mistake: Overmixing the batter. Once you combine the wet and dry ingredients, fold gently until just combined. Overmixing can lead to a tougher, denser baked oatmeal. Lumps are your friend here!
• Mistake: Not letting it rest after baking. I know it’s tempting to dig right in, but if you slice it immediately, it will be a bit soupy. Letting it cool for 10-15 minutes allows the starches to set, giving you clean, beautiful slices.
• Mistake: Forgetting to grease the baking dish. It seems like a small thing, but it makes a huge difference in serving. A well-greased dish means every last crumb comes out easily.

Expert Tips

• Tip: Toast your oats. For a next-level nutty flavor, spread the raw oats on a baking sheet and toast them in the 375°F oven for 5-7 minutes before mixing them into the recipe. Let them cool slightly first. It adds a wonderful depth.
• Tip: Add a crunchy topping. Before baking, sprinkle the top with a mixture of chopped nuts (like pecans or almonds), a tablespoon of oats, and a pinch of cinnamon. This creates an irresistible textural contrast.
• Tip: Make it individual. This recipe works great baked in a muffin tin! Just grease the cups, divide the batter, and reduce the baking time to about 20-25 minutes. You’ll have perfect single-serving portions.
• Tip: Boost the protein. Stir a scoop of your favorite vanilla or unflavored protein powder into the dry ingredients. You might need to add a splash more milk to keep the batter from getting too thick.

FAQs

Can I make this baked oatmeal dairy-free and vegan?
You absolutely can! For a vegan version, use a plant-based milk like almond or oat milk. Instead of eggs, a “flax egg” works wonderfully—just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg, let it sit for 5 minutes to gel, and then use it in the recipe. Use coconut oil instead of butter. The texture might be slightly more dense but still delicious.

How should I store leftovers and how long do they last?
Once cooled completely, cover the baking dish with plastic wrap or transfer individual portions to an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. I like to slice it into portions before freezing for easy reheating.

What’s the best way to reheat it?
For the best texture, reheating in the oven or a toaster oven is ideal. Place a portion on a baking sheet at 350°F for about 10 minutes, or until warm. The microwave works in a pinch (about 60-90 seconds on high), but it will soften the top and lose a bit of that lovely crispness.

Can I use canned peaches instead of fresh?
Yes, but be sure to drain them very, very well. Canned peaches packed in juice are better than heavy syrup. Pat them dry with a paper towel to remove excess moisture, which could make the baked oatmeal too wet. The flavor will be a bit different but still tasty.

My baked oatmeal turned out dry. What happened?
This usually means it was baked for a minute or two too long, or your oven runs hot. Ovens can vary, so start checking a few minutes before the timer goes off. Next time, you can also try using a slightly higher-fat milk, like whole milk or even a bit of cream, for a richer, more custardy result.