Baked Peach Oatmeal
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If rice pudding and peach crisp had a baby, it would be a deliciously comforting bowl of this cinnamon-spiced baked peach oatmeal.
Today’s recipe for baked peach oatmeal is difficult to describe. But if you love peach crisp and old-fashioned baked rice pudding my Mama Reed made, this is basically a blend of those flavors.
This peach baked oatmeal is the perfect make-ahead breakfast dish. Spend an hour cooking it on Sunday and you can enjoy it for breakfast for the rest of the week. It takes just a minute to reheat it in the microwave, so is a great quick breakfast option.
However, this baked oatmeal recipe is so very good and just lightly sweet enough that it could also be a dessert at the end of a soothing meal. Rather than just oatmeal, it has a custardy texture and taste to it, with a hint of brown sugar and warm peaches to keep you coming back for just one more bite. For dessert, I serve it with a scoop of vanilla ice cream.
So for a dish of comfort and contentment, all rolled into one, you must try my baked peach oatmeal. I hope you’ll get to make it soon and eat it slowly, savoring every bite.
Recipe Ingredients
- Milk
- Old-fashioned oats
- Cinnamon
- Butter
- Eggs
- Brown sugar
- Peaches
- Baking powder
- Baking soda
- Salt
- Vanilla
How to Make Baked Peach Oatmeal
In a medium bowl, place the melted butter, milk, vanilla, and eggs. Stir up with a fork or whisk until well blended.
In a large bowl, place the oats, baking powder, baking soda, brown sugar, and cinnamon.
Stir together until well combined.
Add the wet ingredients to the dry ingredients and stir again.
Add in peaches.
Pour into a greased 8×8 baking dish. Bake at 350 for 40-45 minutes or until set and lightly browned on the top.
I wish you could smell this.
Serve it hot.
Eat it as is, because it is utterly wonderful. If you want to take it over the top though…
Pour a little heavy cream over a serving of baked peach oatmeal or serve with a scoop of vanilla ice cream.
Storage
- Store leftovers in an airtight container in the fridge for up to 5 days. Leftovers reheat like a dream in the microwave.
- You can also easily store leftovers in the freezer for up to 3 months. Freeze them in individual portions and thaw them overnight in the fridge before reheating in the microwave.
Recipe Notes
- You can use whichever milk you like in this oatmeal recipe, including almond milk. If you choose almond, you could also substitute vanilla extract for almond extract to enhance the flavor.
- For breakfast, you can also serve the oatmeal with an extra dash of milk. Some other serving suggestions include maple syrup, almond butter, Greek yogurt, and powdered sugar.
- You can use fresh peaches, frozen peaches, or canned peaches to make this baked oatmeal. If you choose to use fresh peaches, it’s up to your personal preference whether you leave the skin on or peel it off. Frozen peaches should also be thawed and drained.
- If you like, you can sprinkle the top with a 1/4-cup of sliced almonds or chopped walnuts before placing it in the oven to bake.
- Use certified gluten-free oats to instantly make this baked peach oatmeal gluten-free.
- Substitute the brown sugar for maple syrup for extra sweetness.
- I only recommend using old-fashioned or rolled oats in this recipe. Quick and steel-cut oats won’t work as well.
- Let the dish sit for between 10 and 20 minutes after baking to help it set.
- To make vegan baked peach oatmeal, you’ll want to use your favorite non-dairy milk, maple syrup instead of brown sugar, melted coconut oil instead of butter, and flax egg to replace the egg.
- You can also stir in 1 cup of blueberries when you add the peaches to make baked blueberry and peach oatmeal.
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Ingredients
- 2 cups old-fashioned oats
- 1 can sliced peaches 29 ounces, drained
- 1/2 cup butter melted
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 2 eggs
Instructions
- In a large bowl, stir together the oats, baking powder, baking soda, cinnamon, salt, and brown sugar.2 cups old-fashioned oats, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 cup brown sugar
- In a separate medium bowl, whisk together the milk, melted butter, vanilla, and eggs.1/2 cup butter, 1 1/2 cups milk, 1 teaspoon vanilla, 2 eggs
- Pour the wet ingredients into the dry ingredients and stir until well mixed. Stir in peaches.1 can sliced peaches
- Spray an 8x8 baking dish with cooking spray or grease with butter.
- Pour the batter into the prepared dish and bake at 350 for 45-50 minutes, or until set and lightly browned on top.
Serve warm by itself or with fresh heavy cream or ice cream. It is delicious on its own though. Could make this for breakfast and then heat up leftovers with ice cream for dessert at supper!
Nutrition
“Even if something is left undone,
everyone must take time to sit still
and watch the leaves turn.”
~Elizabeth Lawrence
Submitted by Diane Smith, thanks Diane!
This post featured on Meal Plan Monday.
This looks so yummy! I love anything peach and cannot wait to try this! I too am a margarine gal. My momma used blue bonnet as did her mom and lots of other women in my family. I think it’s a shame that their are people who will attack you because you don’t do things exactly like they do. I saw some comments on a bread recipe the other day where someone was verbally attacking this woman because she uses a bread machine instead of doing all the work by hand. Bless her heart, I felt so bad for her as she was trying to defend herself in the comments. People need to get over themselves! I will buy butter sometimes if it is on sale and I just have to have it. I know there are people who cringe at the thought of using something other than butter, but again get over it! Gosh darn it us southerners like our shortening and margarine and have to stick together to protect ourselves from the food nazi’s. Just keep doing what you do best Christy; sharing beloved recipes and wisdom with the world.
Thank you so much Amanda!!! It always amazes me how much people think they need to condemn others choices and I always wonder why they care or how it affects them.
Looks delicious! Have you tried making the “batter” ahead of time and cooking it later? I’d like to do so but I’m not sure if the texture will be off because the oats soak up too much moisture.
Thanks!
I think that would certainly work but you’re right about them soaking it up, so I’d stir in a bit more milk just before cooking 🙂
Just made this for the 3rd time. Trying it with fruit cocktail this time. I love eating it for breakfast.
Hi Gretchen!! It is one of my favorite breakfast meals too!!
This recipe looks wonderful, how did I miss it? During the week, my husband and I either have no breakfast or something really easy like a toasted bagel or yogurt and fruit. On the weekend, I like to make something nicer, and am always looking for breakfast recipes! I will have to make this one soon, probably next weekend.
As for contentment, I feel lucky to be as happy and content as I am. I’ve been struggling with infertility (and some more sinister health problems) for years and the idea of never having a child is unacceptable (I love kids and work with special needs children for a living), but somehow I’m still overall quite happy. Is there something wrong with me for that?! Am I supposed to be consumed with depression because of this? The weird thing is that I was a fairly negative kid growing up (kind and generous, but rather somber) and am still very introverted, but have been a really happy person since I decided to be that way when I was about 18, so 11 years ago.
I hope you enjoy the oatmeal!! I am so happy that you decided to be happy despite the odds Anna!!! I will put your infertility and health issues on my prayer list!!
Thank you for the sweet reply, Christy! That means a lot to me.
So I decided to make this oatmeal today instead of waiting! My husband seriously ate about half the pan. I’m not a big oatmeal lover, but we both thought this was the best oatmeal we’ve ever had. He gave it 10 out of 10. What a gem of a recipe!
So glad he liked it!!
This looks yummy! But I am wondering as there is no flour in this recipe, whether the baking powder and baking soda are needed, and if they are required what their function is in the recipe?
It’s a texture issue and they still act as leavening to help it puff up some. You dont always see baking soda and powder used with flour but it is the most common partnering for them. If you’d rather not use them you certainly can omit. Or make both versions and see which you like best 🙂
I don’t know if you will ever get to read this but I just wanted to let you know what an inspiration you are to me. I was born 55 years ago with a twin…we were not wanted and put in a car on dirty laundry and was found and adopted out…. We were adopted 2 times ….our 2nd mother beat us and eventually killed herself when we were 12…. we were adopted again and the abuse never stopped….I swore when I had kids I would never touch them….my twin got cancer and could never have kids and could never forget or forgive our past and died at 45 from drinking.( a hard part of my life) I went on to have 5 kids of my own and raised my 2nd husbands 3 kids and got custody of my daughters best friend when her mother was found with meth…..I say all this because my kids have to start with me and my recipes …they have no heritage like Katie does and that makes me sad……but I have introduced them to you and your out look on life……we are starting our own heritage now…..my husband at 57 is now a substitute lay leader. I just want to let you know you are an inspiration to me!!!!!!!! KEEP UP THE GOOD WORK…….GOD IS GREAT!!!!!
Thank you for sharing your story and choosing to honor yourself by living such a good life.
Ah, the butter vs. margarine controversy…always a popular one to chime in on!! I have started using margarine instead of butter because I think it results in better flavor!