This Peaches and Cream Baked Oatmeal is perfect for a special brunch. It’s an elegant upgrade from regular oatmeal: wholesome, low in sugar and fat, and vegetarian-friendly. The rolled oats provide soluble fiber and sustained energy to start your day.
Start your morning with Peaches and Cream Baked Oatmeal — a simple, nourishing breakfast that’s easy to prepare and delightful to serve. Try this recipe and enjoy a cozy, flavorful start to the day.
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Special brunch dish
I originally served this Peaches and Cream Baked Oatmeal as part of a holiday brunch, but it’s versatile enough for everyday breakfasts or weekend gatherings.
This dish works well with any milk—dairy or plant-based—so you can use skim, whole, soy, almond, or oat milk depending on preference or dietary needs.
It’s quick to assemble, then bakes while you spend time with family. It’s delicious hot from the oven and also tastes great cold from the fridge the next day.
Serve it year-round: peaches can be fresh in season or frozen when they’re not. I aim to make food that brings people together—good flavor encourages conversation and shared meals.
Whole food
I prefer whole, real ingredients: fresh or frozen peeled peaches rather than flavored instant mixes, and pure maple syrup instead of processed sweeteners. These choices make a noticeable difference in flavor and nutrition.
Dietary restrictions
Many families juggle dietary restrictions and picky eaters. My approach is to offer a few complementary dishes so everyone can find something they can eat. For example, serve both vegetarian and meat-containing dishes separately, and offer dairy and dairy-free options. Label dishes or let guests know what’s in each one to make choices easy.
Family style casserole or individual servings
You can bake this as one large casserole or divide it into individual portions. For individual servings, evenly distribute the oat and peach mixture into six shallow oven-proof bowls and reduce the baking time to 40–45 minutes.
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Peaches and Cream Baked Oatmeal Recipe
Peaches and Cream Baked Oatmeal
This Peaches and Cream Baked Oatmeal is an elegant, healthy breakfast option with whole oats, fresh peaches, and a creamy custard-like bake. It’s low in added fat and can be made with dairy or plant-based milk.
Ingredients
- 1 ½ cups old-fashioned rolled oats
- 1 ½ cups sliced peaches, peeled (fresh or frozen)
- ¼ cup light brown sugar or pure maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 cups milk (dairy or plant-based)
- ¼ teaspoon kosher salt
- Toasted slivered almonds, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly oil an 8-inch square baking pan, a 3-quart oven-proof dish, or six shallow oven-proof bowls with nonstick spray.
- In a large bowl, combine the oats, peaches, and sugar (if using maple syrup, omit it here and add it to the wet ingredients instead).
- In a small bowl, whisk together the egg, vanilla, almond extract, milk, and maple syrup if using. Beat until blended, then pour the milk mixture into the oat mixture and stir to combine.
- Pour the mixture into the prepared pan. For a large dish, bake uncovered for 60–70 minutes, or until golden brown and set in the center. For six small dishes, bake 40–45 minutes.
- Serve warm, garnished with toasted slivered almonds if desired. Leftovers keep well in the refrigerator and can be enjoyed cold or reheated.
Nutrition
Nutritional information is an estimate and will vary based on ingredients and portion sizes used.
Tried this recipe?
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