Baked Peach Oatmeal

Peaches and cinnamon pair perfectly in this recipe for Baked Peach Oatmeal. Eaten on its own or topped with whipped cream, it’s a hit.

Anytime I bake peaches into something it reminds me of my favorite peach cobbler or crisp. What’s not to love?

Baked Peach Oatmeal

So, the fact that I love this breakfast really shouldn’t come as a surprise. And, yes, the fact that I want to make another pan of it tomorrow morning just goes to prove my addiction to the fresh peaches that are finally in season.

The smell of this oatmeal baking lures my family out of bed every time. In their sleepy state, they might think it is a peach dessert for breakfast, but they are never disappointed by a pan of baked peach oatmeal.

You probably notice in the photos I skip on peach peeling. There truly is no need to peel your peaches in this baked oatmeal. I do suggest using freestone varieties of peaches for how easy it is to remove the flesh from the pit.

Old-fashioned oats bake up nicely. Quick oats are often good for crisps or cookies or that quick morning oatmeal. But old-fashioned is best for this dish as they keep their shape and it doesn’t turn to mush. They have a rich nutty flavor as well.

You can easily bake this in a small casserole or 8×8 pan. My preference is muffin cups or individual little casseroles. My family fights for those buttery crisp edges.

Toppings, dressings, and condiments are one of the best ways to add flavor or make a dish more decadent. When it comes to oatmeal I am all about the toppings.

Our favorite way to enjoy it is topped with drizzled with honey or maple syrup. If I am really trying to sweeten my kids up for a day of their least favorite tasks I will top it with brown sugar butter syrup – a caramel toffee flavored homemade syrup. It is like nothing you’ve ever tasted.

Sweet whipped cream or milk is perfect for this breakfast. For vanilla whipped cream try this subtly sweet, rich vanilla whipped topping but stop just before you get to the stiff peak point. It makes a soft topping that melts into the oatmeal.

I just might be that person who has also been known to drop a scoop of melting ice cream on top of peaches and cream oatmeal too. It’s just a bit of milk, cream, and sugar, right?

Peach Oatmeal Ingredients

Fresh peaches and a handful of pantry and refrigerator staples are all it takes for a hearty breakfast.

• old fashioned oats
• light brown sugar
• baking powder
• kosher salt
• cinnamon
• butter 
• eggs
• milk
• peaches

Peach Oatmeal Recipe

1. Preheat the oven to 350°F degrees. Thoroughly grease the muffin cups or pan with butter. Combine the dry ingredients in a mixing bowl and drizzle with the warm butter, stir to combine.
2. Add the eggs, stir and then add the milk. Stir to combine everything and then stir in about ⅔ of the peaches, reserving a few peaches for the top of the oatmeal.
3. Scoop the mixture into the muffin cups or pour it into the pan. Bake the muffin cups for about 20-25 minutes, until an inserted knife comes out with only moist oatmeal crumbs. (An 8×8 pan of oatmeal will take about 35 minutes.) Serve warm.

Oatmeal is a body-warming filling breakfast perfect in the fall and winter. It lures my crew out of bed every time. Check out a few more of our favorites!

Lightly spiced with cinnamon and full of sweet dried fruit, this oatmeal is so much more exciting than the average bowl of oatmeal. Baked oatmeal makes eating oatmeal feel a little like a special treat–a treat that just so happens to be good for you.

Apple Cinnamon Oatmeal is a hot breakfast that smells like this German apple pie and tastes as if fall has arrived. The aroma of spicy cinnamon and apple oatmeal cooking always gets me in the mood for autumn.

If you love dessert for breakfast Double Chocolate Peanut Butter Banana Baked Oatmeal is deceivingly nourishing.

Baked Peach Oatmeal

Peaches and cinnamon pair perfectly in this recipe for Baked Peach Oatmeal. Eaten on its own or topped with whipped cream, it's a hit.

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Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Servings: 12 muffins or (1) 8×8 or 7×10 pan

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Ingredients 

• ▢ 3 cups old fashioned oats
• ▢ ⅓ cup light brown sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon cinnamon
• ▢ ¼ cup butter melted
• ▢ 3 eggs
• ▢ 1¼ cups milk
• ▢ 2 peaches sliced thinly and diced, about 2 cups

Instructions

• Preheat the oven to 350°F degrees. Thoroughly grease the muffin cups or pan with butter. Combine the dry ingredients in a mixing bowl and drizzle with the warm butter, stir to combine.
• Add the eggs, stir and then add the milk. Stir to combine everything and then stir in about ⅔ of the peaches, reserving a few peaches for the top of the oatmeal.
• Scoop the mixture into the muffin cups or pour it into the pan. Bake the muffin cups for about 20-25 minutes, until an inserted knife comes out with only moist oatmeal crumbs. (An 8×8 pan of oatmeal will take about 35 minutes.) Serve warm.

Notes

FREEZER MEAL: Let the oatmeal cool completely and then store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.

Nutrition

Calories: 176kcal · Carbohydrates: 24g · Protein: 5g · Fat: 7g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.2g · Cholesterol: 54mg · Sodium: 256mg · Potassium: 234mg · Fiber: 2g · Sugar: 9g · Vitamin A: 301IU · Vitamin C: 1mg · Calcium: 85mg · Iron: 1mg

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{originally published 7/30/12 – recipe notes and photos updated 9/5/22}