Sweet, juicy peaches and blueberries come together beautifully in this Peach Baked Oatmeal with Blueberries. A delicious & healthy breakfast.
Local peaches are so cheap at the moment that we have had a fruit bowl full of them for the past few weeks. I find peaches are a bit like avocados in that they are often a bit hard and unripe when you buy them, so you leave them for a few days then they seem to ripen over night and all need eating at once! Now I’m not one to complain about eating ripe and juicy peaches (or avocados for that matter) but there are only so many you can eat in one day. So what do you do with the peaches that are a little past their best?
You make Peach Baked Oatmeal with Blueberries of course!
This Peach Baked Oatmeal with Blueberries is assembled then baked in the oven. If you are unable to get fresh fruit, frozen peach slices or canned peaches also work, as do frozen blueberries. Experiments in the slow cooker were also successful but it doesn’t end up looking quite so pretty when done that way so if you are serving it to guests then I would recommend the oven. Once cooked it can be eaten either hot or cold and keeps well covered in the fridge for about 5 days. You can then just cut a portion out in the morning and eat it cold or warm it up (you can do this in the microwave or pop it in the oven for 10 minutes or so). You can eat the Peach Baked Oatmeal with Blueberries on it’s own, drizzled with maple syrup, or with a little non dairy milk in a bowl. The choice is yours!
This Peach Baked Oatmeal with Blueberries doesn’t take long to prepare at all and you can even get it all ready the night before and leave it covered in the fridge until the next morning. Then you can remove it from the fridge and pop it in the oven while you go off to shower and get ready for the day. When you emerge from the bathroom you will be greeted by the wonderful smell of fruity baked oatmeal!
This Peach Baked Oatmeal with Blueberries is:
Fruity and delicious
Filling and nutritious
Easy
And a great way to start the day.
Remember that oatmeal may help to lower cholesterol, reduce the risk of developing heart disease, Type 2 diabetes and high blood pressure as well as having many other health benefits. Top that with the fact that it’s inexpensive, easy to prepare and tastes great.
We all need to eat more oatmeal guys!
If you take my advice and go baked oatmeal crazy then please leave me some feedback in the comments section below. I love to know what you think! You can also share your pictures on Instagram but be sure to tag me on @avirtualvegan and add the hashtag #avirtualvegan so i don’t miss them!
If you like this recipe then check out my Strawberry Baked Oatmeal too!
Peach & Blueberry Baked Oatmeal
Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 225g | 2½ cups rolled oats
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 240mls | 1 cup of milk (I used my homemade Oat Milk but any unsweetened milk will be fine).
- 3 teaspoons vanilla extract
- 120mls | 1/2 cup maple syrup
- 3 peaches (sub for frozen peach slices or canned peaches if fresh are unavailable)
- 110g | 1 heaping cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 375 degrees F (slow cooker directions at end)
- Mix the ground flax and the water together in a small bowl and set aside.
- Cut each peach in half and remove the stones. Cut 2 peaches into slices as shown in my photographs and cut the third peach into small pieces.
- Add all the dry ingredients to a large bowl and mix.
- Add all the wet ingredients (including the flax mixture) to a jug or bowl and mix.
- Mix the two together.
- Add the small pieces of peach and mix again.
- Pour into an oven proof dish and smooth out the top. The dish I used was about 8 x 8 inches & 2 inches deep. Anything similar will be fine.
- Arrange your sliced peaches across the top.
- Sprinkle your blueberries over the peaches.
- Place in oven and bake uncovered for 35 - 45 minutes. I like mine a little crusty around the sides and top so leave it for the full 45 minutes but if you prefer it a little softer take it out before that.
- Allow to cool slightly before slicing so that it holds together better....If you can resist for that long!
- If cooking in a slow cooker then follow the assembly directions above and place in your slow cooker. Cook on low for about 4 hours.
Estimated nutrition per serving:
This recipe is part of the Meat Free Monday round up over over at tinned tomatoes.com.
Long time vegan, creator of A Virtual Vegan & author of the book 
Makeeda Swan says
Looks amazing! I’ve just made it and I can’t wait to dig in – just want to ask about storage… Does it need to be in an airtight container, or not necessarily?
A Virtual Vegan says
Not necessarily. I sometimes put it in a tupperware tub with a lid, if I have a free one, but sometimes just leave it on a plate with some cling wrap over it. Hope you enjoy it!
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!
Shondell says
I am making this for breakfast for the 1st time, it looks delicious. Thanks for sharing….
A Virtual Vegan says
You are welcome. I hope you enjoy it! :O)
Elisa says
What size dish/pan did you use? Please!
A Virtual Vegan says
Hi Elisa. I just checked my dish and it is 8 x 8 inches and 2 inches deep. Any dish of a similar size will be fine. Sorry I forgot that detail. I have just gone in and added it.. :O)
Karen says
Very good!! I would have added cinnamon. So when I reheated it this morning I added cinnamon. Yum!
A Virtual Vegan says
Thanks so much Karen! I think it’s great you put your own spin on it by adding some cinnamon. Great idea! As you liked this you should try my Strawberry Baked Oatmeal too :O)
Lee-Ann says
This is super delicious! I made mine with porridge that has flax seed and wheat germ in the mix and also used frozen mixed fruit as I was out of blueberries. So delicious! I’ve made it numerous times now! I even take it to work and reheat the next day or two.
A Virtual Vegan says
I am so glad that you are enjoying it Lee-Ann! It is a great idea to use frozen fruit. Very handy for the winter when berries and peaches aren’t in season.
Thank you for taking the time to leave feedback! It makes me happy to read that my recipes are being made and enjoyed!
Skye Richmond says
I am planning on making this for my mothers birthday but what non-dairy milk did you use?
A Virtual Vegan says
Hi Skye. When I make this I always use my homemade oat milk. It only takes 15 minutes to make from start to finish & all you need is a blender and a sieve. It doesn’t even need to be a particularly good blender. Mine only cost $20 and it works fine for this. The reason I use the oat milk in dishes like this is that it is so cheap to make and is very neutral tasting. All you need are rolled oats and water. If you don’t want to make your own milk then any unsweetened non dairy milk would be fine. Soy or rice or even oat if you can buy it are pretty neutral tasting so would work well. I will edit the recipe later to say what milk I use and here is a link to the oat milk.
I hope your Mother enjoys the baked oatmeal and has a wonderful birthday! ????
https://avirtualvegan.com/oat-milk/
Lee-Ann says
I used unsweetened almond/coconut milk. I also added a bit more to keep it nice and moist. Super delicious!! I think any unsweetened “milk” would work well (almond, coconut, cashew). Use whatever is your favourite :)
Lydia @ Suitcase Foodist says
This really does look amazing. I always forget that baked oatmeal is a thing. I need to revisit ASAP.
A Virtual Vegan says
Thanks Lydia! It certainly is a thing…and a rather delicious one at that! ????
Sina @ Vegan Heaven says
Wow, this looks like the perfect breakfast!! :-)
A Virtual Vegan says
Thanks Sina!
Kathryn Grace says
Scrumptious!