Peach baked oatmeal is the perfect solution for using up those delicious summertime peaches. Delicious, sweet peaches are cooked down to form the topping on this baked oatmeal. Flavored with cinnamon and vanilla extract, this baked oatmeal is filling, nutritious, and packed with flavor. Serve this baked oatmeal for a sweet treat or dessert, or pair it with yogurt for the perfect, well-rounded breakfast. However you eat it, peach baked oatmeal is sure to please.
What is baked oatmeal, and what does this one taste like?
As I always explain when I make a new baked oatmeal recipe, baked oatmeal offers the comfort of a warm bowl of oatmeal, but with the ease and convenience of baking a cake to make multiple servings. I first started making baked oatmeal for this exact reason: I love warm oatmeal, but I didn’t want to make it every morning (let’s face it, stirring oatmeal on the stove is not the most fun or practical for a daily breakfast). Sure, you can get those packages of instant oatmeal with flavors, but if you’re anything like me, those don’t really keep me satisfied. This baked oatmeal is bulked up with other healthy ingredients to make this dish super satisfying, as well as delicious. The addition of cooked peaches on top of this baked oatmeal adds a built-in sweetener and side dish, without increasing the calories or stats by much! I love eating my baked oatmeal with a side of plain non fat Greek yogurt, with some cinnamon sprinkled on top. I also like using these Tasty Shake Mixin’s to flavor my plain non-fat Greek yogurt. They come in a variety of flavors, and I enjoy pairing the flavor with the different flavors of my baked oatmeal recipes. I typically eat the baked oatmeal out of a bowl with the yogurt, and take little bits of each component on the spoon. Baked oatmeal also pairs well with nut butter drizzled on top. The options are truly endless.
What you’ll need to make this peach baked oatmeal
- unsweetened applesauce
- vanilla extract
- kosher salt
- baking powder
- old fashioned oats
- unsweetened almond or cashew milk, or skim milk
- fresh peaches
- lemon juice
Here are some substitution suggestions:
- If you don’t like or are allergic to bananas, add more unsweetened applesauce (approximately 1 cup is equivalent to two bananas).
- If you are diabetic or do not want to use real sugar, you can use sugar replacements.
- You can use frozen peaches, but you might have to skip the addition of water that the recipe calls for (it will become too watery, as frozen fruit holds on to water). Just use your judgment if you use frozen peaches.
How to make peach baked oatmeal
Making the peach topping
First, peel and chop the peaches (discard the pits). Add the fresh chopped peaches to a saucepan with the sugar. Combine the lemon juice, water and corn starch together to form a “slurry.” Add the slurry to the chopped peaches, and then put the saucepan on medium to medium-high heat. Cook the peaches for 10 minutes or so, or until the peaches are cooked down, broken down, and resemble a compote or jam consistency. Note: The peaches should be thick and jammy, not watery. Keep cooking them if they are too watery. Once the peach topping is done, set the pan aside to cool while you prepare the other ingredients.
Making the baked oats
Preheat the oven to 375F. Grab a baking dish or casserole dish (I use this one) and spray it with non-stick cooking spray. In a mixing bowl, mash the bananas and add the applesauce. Next, add in the baking powder, salt, cinnamon, extract, and sugar. Once those ingredients are combined, add the milk and fold in the oats. Pour this mixture into the greased baking dish. Then, top with the peach mixture. Sprinkle with more cinnamon. Bake for 35 minutes.
Once the baked oatmeal is finished, remove from the oven to cool. You can store this baked oatmeal in the same baking dish you used to cook it in, just make sure it’s covered in the fridge. You can also freeze any of my baked oatmeal recipes. Make sure to wrap then tightly with plastic wrap in individual portions if you plan on freezing them. To serve and reheat the baked oatmeal, simply microwave individual portions until warmed through or defrosted thoroughly.
Peach Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- small sauce pan
- 4 peaches, fresh
- 1 tbsp lemon juice
- 1 tsp corn starch
- 1 tsp sugar
- 1/4 cup water
- 2 bananas, overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup almond milk, unsweetened, or cashew milk or skim
- 1.5 cups old fashioned oats
- Preheat the oven to 375F.
- Peel and chop the peaches into small pieces. Put the peaches into the small sauce pan with the sugar, and turn the heat on to medium.
- Combine the corn starch with the lemon juice and water to form a slurry, then add it to the peaches.
- Cook the peaches for 10 minutes, or until they are broken down into a compote-jam texture. Set aside.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
- Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
- Add the applesauce, sugar, baking powder, salt, cinnamon, and extract and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in.
- Pour the mixture evenly into the baking dish.
- Add the peach topping to the top of the oatmeal, in an even layer. Sprinkle with more cinnamon.
- Bake at 375 for 35-40 minutes or until set up.
- Allow this bake to sit and cool for about 10 minutes until cutting, this will allow it to firm up.
- 5 points