One Bite and You’ll Be Hooked on This Peach Baked Oatmeal

Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite. Did I mention this baked oatmeal comes in at a little over a dollar per serving??

You’ve got to make this recipe! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“Best baked oatmeal I’ve ever made. So hard to not go back in the kitchen right now and eat the entire pan.

This will definitely be a recipe I make again and again. Thank you!”

Erin

easy peach baked oatmeal

When I’m craving a hearty and cozy breakfast, oats are my go-to. I find baking them up with fruit, sugar, and cream transforms them into one of the most satisfying breakfast dishes.

In this peach baked oatmeal, I’ve used the juice from the peaches to add natural sweetness and moisture so the oats turn out soft, chewy, and slightly caramelized. The best thing about baked oatmeal, in my opinion, is how incredibly flexible it can be.

You can easily substitute with any can of fruit you have in the pantry, or use fresh fruit if that’s what you prefer. Not only do you get some flexibility with this type of recipe, but you also get some hands-off time so you can tackle your to-do list while the oatmeal bakes.

Great for serving a crowd or having breakfast ready in the fridge, I am sure you’ll find this peach baked oatmeal so good you’ll be tempted to eat it for dessert.

Recipe Success Tips

• Use old-fashioned oats instead of quick oats. Old-fashioned oats will give your baked oatmeal a chewier texture. While you can bake steel-cut oats, the liquid-to-oats ratio is different, and I haven’t tested that, so I can’t give you any direction.
• Don’t overmix the batter. Overmixing will make your baked oatmeal tough. Fold the ingredients in and mix until they are barely combined.
• Canned peaches are the way to go. Canned peaches in juice is my go-to, as I use the juice in the recipe. If using fresh or frozen, you’ll need to add a cup of water to the mix. You can substitute peaches with apples, pears, or bananas, also adding a cup of water to the mix.
• Need an egg substitute? If you want to skip the eggs, you can try using 2 ripe bananas as a binder.
• Bake the oatmeal until it’s cooked through. Underbaked oatmeal will be mushy. You want the oatmeal to have a slight bite.

Instructions

• Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juice. Add the drained peaches to an 8×8 inch baking dish, reserving six slices for garnish. (13×9 inch if doubling) Add ¼ cup brown sugar and ¼ tsp cinnamon to the peaches. Dice 4 Tbsp of butter and sprinkle over the peaches. Finish with ¼ tsp of vanilla. Mix thoroughly.

How to Make Peach baked Oatmeal Step-by-Step Photos

Prepare the peaches and the oven: Set a rack in the middle of your oven and preheat it to 375°F.

Drain 2 (15 oz.) cans peaches, reserving the juice. Lay the drained peaches in an 8×8 baking dish, reserving six slices for garnish. (Use a 13×9-inch dish, if doubling the recipe).

Add ¼ cup brown sugar and ¼ teaspoon cinnamon to the peaches. Dice 4 Tbsp butter (1/2 stick) and sprinkle it over the peaches.

Drizzle with ¼ tsp vanilla. Prepare the oats: Add 3 cups old-fashioned or rolled oats to a large bowl, and add ¼ tsp cinnamon, a pinch of salt, and the remaining ¼ cup brown sugar, and mix well.

Mix 1 cup of peach juice with ½ cup heavy cream and the remaining ¼ tsp vanilla. Stir in the 2 beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.

Dollop the oats over the peaches. Dice the remaining 4 Tbsp butter and sprinkle it over the top.

Garnish with the reserved peach slices that were set aside. Bake: Bake the oats until golden brown and crispy, about 45 minutes.

Cool for 15 minutes before serving. (If you can wait for that long. I’ve yet to accomplish this feat.

But I don’t mind eating peach-flavored lava. You do you.)

Serve: I like to serve the oatmeal with a little cream in a bowl that I refill over and over and over again. To take this breakfast over the top, you can also serve it with homemade whipped cream.

Serving Suggestions

For the ultimate breakfast feast, I love pairing this baked oatmeal with a steaming cup of golden milk. For an even cozier breakfast, I’ll pair the oatmeal with homemade applesauce, which adds a whole ‘nother level of sweetness.

When I need a bit of a pick-me-up, nothing does the trick like a tall glass of cold brewed coffee.

Storing and Reheating

Cool leftovers completely before storing them so the oatmeal doesn’t get soggy.

Store baked oatmeal in an airtight container. It will keep in the refrigerator for up to three days and in the freezer for three months.

You can freeze the baked oats as a casserole or cut them into individual servings for quick and easy weekday breakfasts. To reheat, microwave for a few minutes until steaming.