Baked Peach Oatmeal

Baked Oatmeal with whipped cream on plate with fork

4 from 3 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Servings: muffins or (1) 8x8 or 7x10 pan

Author: Mary Younkin

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 8x8 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