This delicious baked peach oatmeal recipe is made with fresh fruit, old fashioned oats, and walnuts. It’s a healthy breakfast with peaches that’s easy to prepare for a crowd or as part of meal prep!
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We’re taking a break from veggies today to focus on one of the best plant foods of the summer: peaches! When these juicy stone fruits start to show up at the store, I get so excited.
Peaches make such a great snack on their own, but they’re also a really good addition to recipes. I especially like baked peaches. The cooking process makes them so sweet and perfectly tender.
With the end of summer drawing closer (not TOO close though!), I started to think about recipes that would fit into back to school and work routines. That’s when the idea for a baked peach oatmeal popped into my mind.
It’s so easy to make this recipe in advance and freeze or refrigerate the servings to reheat on busy mornings! But of course, you can also serve baked oatmeal for Sunday brunch or family breakfast.
This dish is very versatile and truly never disappoints. I used the same basic formula for baked oatmeal that I usually do and chose peaches and bananas for my fruit and added walnuts.
How to Make Baked Peach Oatmeal
For the full ingredients and instructions, scroll down to the recipe card. In the meantime, here’s a preview of this easy recipe!
- Slice the peaches and bananas, and gather the other ingredients. Mix the wet ingredients together in one bowl and the dry ingredients together in another bowl.
- Grease an 8×8 baking dish. Line the bottom with peaces and bananas.
- Spread the dry ingredients on top, then pour the wet ingredients into the pan.
- Top with more peach slices and walnuts.
- Bake until lightly browned. Serve with melted butter and maple syrup (optional).
- Make vegan: Use plant-based milk, omit the melted butter or sub melted coconut oil, and use a flax or chia egg in place of the egg. To make a flax egg, mix one tablespoon of milled flaxseed with three tablespoons of water. Let this sit for about 15 minutes to thicken. You can do the same thing with chia seeds, but use one tablespoon to two and a half tablespoons of water.
- Prep in advance: Mix together the wet ingredients in one bowl and the dry ingredients in another. Cover both bowls and keep in the fridge overnight. In the morning, prepare the peach and banana slices, then put the recipe together in a baking dish.
- Leftovers: Keep in an airtight container in the fridge for up to five days. Reheat in the microwave for about one minute on high.
- Freezing instructions/meal prep: Let the baked peach oatmeal cool completely, then cut it into servings. Wrap each serving tightly with plastic wrap, then place in an airtight bag or container. Freeze for up to three months.
- Reheating from frozen: Unwrap a serving of oatmeal and place it on a microwave-safe plate. Microwave on high for one minute, remove the plate and use a fork to break up the oatmeal, then return to the microwave for another 30 to 40 seconds until warmed through. I also like to add a slab of butter to the oatmeal before the second reheating to add some moisture.
More Healthy Breakfast Recipes
Love this baked peach oatmeal? Don’t miss out on my other breakfast options with oats! Readers love the Spiced Parsnip and Apple Baked Oatmeal, Zucchini Carrot Oat Muffins, Vegan Zucchini Overnight Oats, and Carrot Cake Granola.
Want more ways to use summer peaches? See the Peach Caprese Salad and Mini Peach Cobblers in Ramekins.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Baked Peach Oatmeal
- 3 peaches - about 2 cups when sliced
- 1 banana
- 2 cups old fashioned oats - get certified gluten free if needed
- 1.5 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped walnuts
- 1.75 cups milk of choice - can use cow's or plant-based
- ⅓ cup maple syrup
- 3 tablespoon melted butter - divided
- 1 egg - beaten
- 2 teaspoon vanilla extract
- Preheat the oven to 375 degrees F. Grease an 8×8 baking dish and set aside.
- Cut the peaches into thin slices. I like to leave the skin on, but you can peel them if you want. Peel the banana and cut into slices. Make a single layer of peach and banana slices on the bottom of the greased baking dish, saving about half of the peach slices for later.
- Combine the oats, cinnamon, baking powder, salt, and about half of the walnuts in a mixing bowl. Spread this mixture on top of the fruit slices in the baking dish.
- In the mixing bowl, whisk together the milk of choice, maple syrup, half of the melted butter, egg, and vanilla extract. Pour this over the dry ingredients and fruit. Gently shake the dish if needed to spread the liquid out evenly.
- Place the rest of the peach slices on top, followed by the rest of the walnuts.
- Bake for 35 to 45 minutes until lightly browned. Remove from oven and drizzle with the rest of the melted butter. Serve with maple syrup if desired.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- The recipe feeds about 4 to 8 people, depending on how hungry people are and if it’s part of a larger spread. The nutrition facts are for 1 square of the oatmeal if it’s cut into 9 squares.
- To make vegan, omit the melted butter or sub melted coconut oil, use a plant-based milk, and use a flax or chia egg in place of the regular egg.
- You can do some of the prep work the night before making the oatmeal. Combine the dry ingredients in one bowl and the wet ingredients in another, cover them both, and keep in the fridge. In the morning, prepare the peach and banana slices and put the oatmeal together in the baking dish.
- This oatmeal freezes really well. Let it cool completely after baking, then cut it into servings. Wrap each serving tightly in plastic wrap then transfer to an airtight container or bag (like a silicone Stasher bag). To reheat from frozen, unwrap a serving, place on a plate, and microwave on high for 1 minute. Remove from microwave, use a fork to break up any frozen clumps, then heat for another 30 to 40 seconds until warmed through. I like to add a slab of butter before the second reheating for some additional moisture.
Happy breakfast eating! – Lizzie
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