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    Home » Recipes » Breakfast

    Published: Jul 31, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 16 Comments

    Peach Baked Oatmeal

    4.87 from 15 votes
    JUMP TO RECIPE WATCH VIDEO
    Peach Baked Oatmeal
    Peach Baked Oatmeal
    Peach Baked Oatmeal

    Sweet, summery Peach Baked Oatmeal! With hearty oats and sweet juicy peaches, it's wholesome, delicious, and great for breakfast meal prep!

    peach baked oatmeal in a ceramic dish

    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!

    Go straight to the recipe or click the section you are interested in:

    Jump to:
    • Ingredient Notes
    • How To Make Peach Baked Oatmeal
    • Serving Suggestions
    • Tips For Storing Leftovers
    • Recipe FAQs
    • More Oatmeal Recipes
    • Recipe
    • Reviews & Questions

    Ingredient Notes

    Here's exactly what you need at a glance, along with some important notes and substitution ideas:

    peaches, plant milk, salt, oats, maple syrup, oats, vanilla, baking powder, cinnamon
    • 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 flavour 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.

    1. Prep the peaches.
    2. Mix the dry ingredients together in a bowl.
    3. Add the wet ingredients, mix, then fold the diced peaches through.
    4. Press into an oven-proof dish/pan, decorate the top with some peach slices.
    uncooked peach baked oatmeal in a ceramic dish
    1. Bake until golden.
    close up picture of baked oatmeal with some pretty little viola flowers for decoration

    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.

    a bowl of peach baked oatmeal with a dollop of yogurt and sprig of mint

    Recipe FAQs

    Can I use another fruit?

    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.

    Can I make this in a slow cooker?

    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.

    More Oatmeal Recipes

    • chocolate banana hazelnut baked oatmeal
      Chocolate Banana Hazelnut Baked Oatmeal
    • Strawberry Baked Oatmeal
    • a slice of apple baked oatmeal with yogurt and maple syrup
      Apple Baked Oatmeal
    • a bowl of coconut milk oatmeal topped with mango
      Coconut Milk Oatmeal

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    peach baked oatmeal

    Peach Baked Oatmeal

    Author: Melanie McDonald
    4.87 from 15 votes
    Sweet, summery Peach Baked Oatmeal! With hearty oats and sweet juicy peaches, it's wholesome, delicious, and great for breakfast meal prep!
    PRINT PIN SAVE Saved!
    PREP TIME: 10 minutes minutes
    COOK TIME: 35 minutes minutes
    Total Time 45 minutes minutes
    Servings 6 servings

    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
    Prevent your screen from going dark

    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

    Can be cooked in a slow cooker on low for 3 hours. 

    NUTRITION

    Serving: 1serving | Calories: 226kcal | Carbohydrates: 43g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 441mg | Fiber: 5g | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 2mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

    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!

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      Recipe Rating




    1. Fatima says

      September 08, 2023 at 6:01 am

      5 stars
      As like all other “A Virtual Vegan” recipes I’ve tried, this one did not disappoint, was so good! Felt like I was eating dessert for breakfast even my 3 yo granddaughter asked if this was “peach cobbler”. Will definitely make again. Thanks for another wonderful recipe Mel.

      Reply
      • Melanie McDonald says

        September 08, 2023 at 9:46 am

        I'm so pleased you enjoyed it, and. thank you for coming back to leave a review. It's much appreciated!

        Reply
    2. Denise says

      July 28, 2023 at 4:49 pm

      5 stars
      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!!

      Reply
      • Melanie McDonald says

        July 29, 2023 at 12:02 pm

        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!

        Reply
        • Denise says

          July 31, 2023 at 12:20 pm

          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!

          Reply
          • Melanie McDonald says

            July 31, 2023 at 2:40 pm

            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!

    3. Sabina says

      June 13, 2020 at 8:40 pm

      4 stars
      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!

      Reply
      • A Virtual Vegan says

        June 15, 2020 at 12:38 pm

        Thank you so much Sabina!

        Reply
    4. Makeeda says

      November 16, 2018 at 6:32 am

      5 stars
      I've just made it and I can't wait to dig in!

      Reply
    5. Jane says

      September 16, 2017 at 6:47 am

      5 stars
      This is such a great recipe thank you! My hubby said it was the best breakfast EVER, so there you go :-)

      Reply
      • A Virtual Vegan says

        September 16, 2017 at 3:33 pm

        Oh wow! That's awesome. I am so glad you both enjoyed it. Thank you for stopping by to let me know Jane!

        Reply
    6. Karen says

      June 22, 2016 at 5:38 am

      5 stars
      Very good!!

      Reply
    7. Lee-Ann says

      September 10, 2015 at 3:49 pm

      5 stars
      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.

      Reply
      • Skye says

        September 12, 2015 at 6:29 am

        5 stars
        Loved it!

        Reply
        • Lee says

          September 12, 2015 at 7:31 am

          5 stars
          Our go-to summer breakfast!

          Reply
    8. Kathryn Grace says

      August 28, 2015 at 12:00 pm

      5 stars
      Scrumptious!

      Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan comfort food from scratch.

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