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Two ramekins of peach baked oatmeal.

Peach Baked Oatmeal

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5 from 2 reviews

  • Total Time: 30 minutes
  • Yield: 2 1x


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.


Units Scale
  • 1 cup oats (rolled)
  • 1 egg/ egg replacer/ flax egg (*see suggestions above)
  • 100 grams yoghurt (coconut or greek)
  • 1/2 cup almond milk
  • 2 tablespoons sweetener of choice (*see suggestions above)
  • 2 tablespoons powdered peanut butter/ protein powder (or extra oats)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1 medium peach (sliced)
  • 1 sprinkle nuts (optional)


  1. Preheat oven to 180°C.
  2. In a blender, combine everything except the sliced peach and nuts (optional).
  3. Blend until a smooth batter is formed.
  4. Split batter evenly into two oven-proof, greased ramekins.
  5. Bake in the oven for 15 minutes, then remove ramekin and top the oats with peach peach slices.
  6. Add baked oats (now topped with peach slices) back into the oven and continue baking for another 10 minutes.
  7. When the baked oats are ready, they will be fully risen and cake-like. The oats should spring back to touch once fully baked.
  8. 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!


*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


  • Calories: 425
  • Fat: 13
  • Carbohydrates: 63.1
  • Protein: 19.8