Sweet, summery Peach Baked Oatmeal! With hearty oats and sweet juicy peaches, it's wholesome, delicious, and great for breakfast meal prep!
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FEATURED COMMENT
"Like all other “A Virtual Vegan” recipes I’ve tried, this one did not disappoint, it was so good! I felt like I was eating dessert for breakfast. Even my 3 yr old granddaughter asked if this was “peach cobbler”. Will definitely make again. Thanks for another wonderful recipe Mel."
- Fatima ⭐️⭐️⭐️⭐️⭐️ More reviews →
Hey! It's just me over here making some summery Peach Baked Oatmeal. It's sweet, simple, nutritious, hearty, and very delicious, and whether you're a meal prep-type person or not, this recipe is going to make your mornings easier.
Bake it up while you've got the oven on for dinner, and you can enjoy it hot or cold all week long. This healthy summer breakfast recipe is one the whole family will love!
Mel x
Ingredient Notes
Here's exactly what you need at a glance, along with some important notes and substitution ideas:
- Peaches - For the very best flavour use fresh peaches. However, you can make baked oatmeal with canned peaches or frozen peaches when fresh peaches aren't in season. Nectarines can also be used instead of peaches.
- Oats - These can be old-fashioned rolled oats, porridge oats, or quick oats. Don't use instant oats or steel-cut oats.
- Maple syrup - I love this for the extra flavor it gives the oatmeal, but you can use the same amount of sugar instead. White sugar, brown sugar, or coconut sugar will all be good.
- Baking powder - If you don't have any you can omit it. It does make the finished oatmeal a little lighter but the difference isn't huge.
- Cinnamon - Ground ginger or pumpkin spice make great subs. 50/50 cinnamon and ginger is a really great combo too.
- Vanilla extract - Almond extract makes a great alternative.
Got blueberries? A few handfuls (fresh or frozen) make a really great addition to this Peach Baked Oatmeal. Simply add them to the oat mixture with the chopped peaches.
How To Make Peach Baked Oatmeal
Can't wait to make it? Here's a quick rundown of how it's done. See the recipe card for the full and detailed version, and if you're a visual learner check out my recipe video.
- Prep the peaches.
- Mix the dry ingredients together in a bowl.
- Add the wet ingredients, mix, then fold the diced peaches through.
- Press into an oven-proof dish/pan, decorate the top with some peach slices.
- Bake until golden.
Serving Suggestions
Peach Baked Oatmeal is great enjoyed warm or cold just as it is for breakfast or for dessert, but accompaniments that work really well include:
- A drizzle of maple syrup or drippy almond butter
- A dollop of vegan yogurt, coconut cream
- Fresh blueberries or raspberries
- Some plant milk such as cashew milk, soy milk, almond milk, or oat milk, poured over like you would boxed breakfast cereal
- dairy-free ice cream or vegan custard for dessert as a healthier alternative to desserts like vegan peach cobbler
Tips For Storing Leftovers
Let the Baked Peach Oatmeal cool completely then store in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. You can reheat the entire dish, or individual portions in the microwave or oven. Time will vary depending on how much you're reheating. For individual portions, I usually cook mine on full power for about 40 seconds.
Recipe FAQs
You can. This recipe is great when made with pretty much any other fruit. I've used nectarines, plums, apricots, apples, strawberries, pears, blueberries, and raspberries.
Yes. You can cook it in a slow cooker on low for 3 hours. If you want it to get nicely golden brown with a lovely toasty oat flavour though I recommend oven-baking it.
Recipe
Peach Baked Oatmeal
Author:WATCH HOW TO MAKE IT
Ingredients
- 3 fresh peaches , divided (frozen or canned peaches are ok too)
- 2 cups (220 grams) rolled/old-fashioned oats , (certified gluten-free if necesary)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon , or ground ginger (or ¼ tsp of each)
- ¼ teaspoon salt
- 1 cup (240 mls) non-dairy milk
- 4 tablespoons maple syrup or sugar
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Preheat oven to 350 °F (175°C).
- Cut each peach in half and remove the stones. Dice 2 peaches and cut the 3rd into slices to decorate the top. Set aside.
- To a large bowl add the oats, baking powder, cinnamon, and salt. Stir them together.
- To the oat mixture add the milk, maple syrup, and vanilla. Stir to combine.
- Add the diced peach and stir again to distribute.
- Spoon into a ovenproof dish and smooth out the top. Anything ovenproof will do, such as a ceramic baking dish, skillet, 7 or 8-inch cake pan or an 8 x 8 cake pan.
- Arrange the sliced peaches across the top then bake uncovered for 35 to 40 minutes, or until golden and crusty around the edges.
- Serve immediately or refrigerate and enjoy cold or reheated later.
NOTES
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NUTRITION
This recipe was originally published on August 28th, 2015. I've updated it with some new content, made a video, and am now republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!
Fatima says
Like all other “A Virtual Vegan” recipes I’ve tried, this one did not disappoint, it was so good! I felt like I was eating dessert for breakfast. Even my 3 yr old granddaughter asked if this was “peach cobbler”. Will definitely make again. Thanks for another wonderful recipe Mel.
Melanie McDonald says
I'm so pleased you enjoyed it, and. thank you for coming back to leave a review. It's much appreciated!
Denise says
Love it. I actually preferred it cold so it was chewier. Added some blueberries too since I had some leftover after making your bran muffin recipe. Thank you!!
Melanie McDonald says
So pleased you enjoyed it Denise! Funnily enough I've been busy taking new photos for this one and will be republishing it soon. It's such an oldie and needs a bit of a revamp. Thank for taking a chance on it with the ugly pics!
Denise says
The pics all looked good to me! Do you know if the baked oatmeal would freeze well? Thanks again for your delicious recipes— and your beautiful pics!
Melanie McDonald says
Yes this freezes really well for up to 3 months, in the dish cooked or uncooked, and once baked in portions too. It's so good for meal prep!
Sabina says
Breakfast? Nuh, we enjoyed it while we were awake! Makes a great dessert with chopped hazelnuts on top, cinnamon and home made soy milk. We also used frozen fruit, no problem. We reduced maple syrup and sprinkled jaggery on top for caramel taste - absolutely wonderful recipe, next up, the strawberry variation you mentioned :-) Thank you, Mel, and oh, almost forgot: congratulations on winning best cookbook, wow, but honestly, not surprising to those of us who have been inspired by your recipes for a while now!
A Virtual Vegan says
Thank you so much Sabina!
Makeeda says
I've just made it and I can't wait to dig in!
Jane says
This is such a great recipe thank you! My hubby said it was the best breakfast EVER, so there you go :-)
A Virtual Vegan says
Oh wow! That's awesome. I am so glad you both enjoyed it. Thank you for stopping by to let me know Jane!
Karen says
Very good!!
Lee-Ann says
This is super delicious! I made mine with porridge that has flax seed and wheat germ in the mix. So delicious! I've made it numerous times now! I even take it to work and reheat the next day or two.
Skye says
Loved it!
Lee says
Our go-to summer breakfast!
Kathryn Grace says
Scrumptious!