This peach baked oatmeal is about to become your new favourite breakfast. Cake-like oats topped with juicy peaches for a summery treat that’s also healthy.
It’s no secret that I love baked oats, so of course, I had to develop a recipe for peach season!
Needless to say, combining baked oatmeal and fresh peaches was a great idea. The oats were perfectly cakey, while the peaches provided a nice, juicy contrast to the whole thing.
For sweetness, I used maple, which also worked wonders when mixed with the other flavours.
These oats were:
- Easy to make
- Reminiscent of a perfect peach pie
- Such a great way to use peaches, without dedicating an entire day to baking
Ingredients and Substitutions
- Oats: Use either quick oats or rolled oats here. Steel-cut are too tough and won’t bake correctly.
- Flax egg, egg replacer, or egg: Whether you eat eggs or not, adding some egg or egg substitute will help these oats rise. I like to use McKenzie’s Vegan Egg Replacer, but you can also use a flax egg or regular egg if you’re not vegan.
- Yoghurt: Either greek yoghurt or coconut yoghurt works here. Just note that if you use natural greek yoghurt, you might want to add a little extra sweetener so that your oats don’t turn out sour. I find that coconut yoghurt is perfectly sweet on its own already.
- Almond milk: This can be swapped for any milk/ milk alternative you might have on hand.
- Sweetener: I suggest using either maple or honey for this recipe. If you want something sugar-free, try using a few drops of liquid stevia instead.
- Powdered Peanut Butter: I don’t usually have protein powder, so this is what I use to help thicken the oats up. You can swap it out for any protein powder or extra oats if you prefer.
- Cinnamon: You can get away with leaving the cinnamon out, but I think it adds something special to this recipe.
- Baking powder: A little bit of baking powder helps these baked oats get fluffy and cake-like.
- Sea salt: A little pinch of salt goes a long way, and it helps balance out the other sweet flavours in these oats.
- Nuts: Topping your peach baked oatmeal with nuts is completely optional, but I like the extra crunch!
Yes! In fact, I've laid out vegan-friendly options for every non-vegan ingredient included. Just use flax egg, coconut yoghurt, and non-dairy milk when you make this.
Yes! To make these ahead of time, blend all the ingredients and add the batter to the ramekin. Cover with foil or plastic wrap and keep in the fridge for up to one day. Keep the sliced peaches in a seperate container. When you're ready to bake them, simply remove from fridge and bake as instructed.
Absolutely! This recipe will work just as well with any other fruit you might prefer.
📖 Recipe
Peach Baked Oatmeal
- Total Time: 30 minutes
- Yield: 2 1x
Description
This peach baked oatmeal is about to become your new favourite breakfast. Cake-like oats topped with juicy peaches for a summery treat that’s also healthy.
Ingredients
- 1 cup oats (rolled)
- 1 egg/ egg replacer/ flax egg (*see suggestions above)
- 100 grams yoghurt (coconut or greek)
- ½ cup almond milk
- 2 tablespoons sweetener of choice (*see suggestions above)
- 2 tablespoons powdered peanut butter/ protein powder (or extra oats)
- 2 teaspoons cinnamon
- ½ teaspoon baking powder
- 1 medium peach (sliced)
- 1 sprinkle nuts (optional)
Instructions
- Preheat oven to 180°C.
- In a blender, combine everything except the sliced peach and nuts (optional).
- Blend until a smooth batter is formed.
- Split batter evenly into two oven-proof, greased ramekins.
- Bake in the oven for 15 minutes, then remove ramekin and top the oats with peach peach slices.
- Add baked oats (now topped with peach slices) back into the oven and continue baking for another 10 minutes.
- When the baked oats are ready, they will be fully risen and cake-like. The oats should spring back to touch once fully baked.
- The ramekin will be hot, so use an oven mitt to take your baked oats out of the oven. Let them cool slightly, then eat and enjoy!
Notes
*Nutrition information calculated using egg, greek yogurt, almond milk, honey and PB2 powdered peanut butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American, Australian
Nutrition
- Calories: 425
- Fat: 13
- Carbohydrates: 63.1
- Protein: 19.8
Love this recipe? Leave a comment below!
cynthia says
omg yum - and i love these photos
Simply Fresh Foodie says
Thanks Cynthia!