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.
You may also like these recipes:
Apple Pie Oatmeal- And the time I paid $25 for a bowl of oats
Dehydrating Peaches (and recipes!)
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 sounds really good Christy! I LOVE oatmeal, but the weather down here is still screaming summer, and cooler weather is what makes me crave oatmeal. I went on a mission years back to make my oatmeal more interesting so I do all sorts of crazy add-ins, but I mostly eat it plain to be honest! I don’t bake it often – will have to try this – yummy!!
As to the contentment thing – you are extremely privileged to be able to be home with your children while they are young. I was a single mother early on & had no choice but to work all through my son’s life and if there is one thing that I regret is that I didn’t have the opportunity to be at home with him. I might have even had more than one child if that were the case.
Anyway, I spent an awful lot of time trying to achieve “the next thing” constantly in my career, always trying to prove myself and busting my buns to be the better or the best of my coworkers. Then as you know, after 30 years of building a career & had it stripped away by a hurricane virtually overnight & found myself older, in a bad economy, that did not want to hire an “older” person at my salary, when a less expensive college grad would do the same job. I couldn’t find a job for the life of me in that economy, which hasn’t improved much – and, as you also know, that’s how I started my blog!
On that butter thing – I have always preferred butter over margarine – for many reasons, but the primary one being it is natural & margarine is not. Yes, it is more expensive, but the trade off is worth if for me, and I can pinch my pennies elsewhere which I certainly do!!
That said, as a fellow recipe blogger, I always expect my readers to make their own choices if they need to make substitutions in a recipe I post. While I may say butter or pure vanilla in a recipe because that’s what I use – I know that they will make the substitutions they prefer and what will fit their budget instead. Never have had a single complaint!
Folks should do what they think is right for them when it comes to cooking and not worry about what I do, or what is “really” authentic, or the “southern way” or whatever! The way that your mama did it is always the right way, right?! 🙂
Will this work with other fruit – like blackberries or apples? And same quick oats question for me too! Thanks!
You can certainly use any other fruit that you like Alexandra!!
wow, i look forward to this one, but do need to ask where you got that beautiful baking dish?
I got it at Sam’s Michael. It can in a set of 3 for 19.99. I got them last week and they had tons but when I went back this week they seemed to be going fast.
Thanks for the wisdom on contentment. I agree and most would think my choices “boring”, but I find peace and joy in simple things. Why would anyone want their mind cluttered with meaningless things? My butter comment: Glad you are wise in that area, too! Trying to please people will drain you dry. I now use butter, but every time I do, I am so thankful. There was a time I could not afford it, or real vanilla. Now I even buy parchment paper for baking cookies. Life is good. I am blessed.
I find peace in those things too Susan! I like simple.
This looks delicious. Your baking dish is beautiful. Thank you for sharing!
Thank you so much Heather!!
My husband talks about a peach cobbler-style dish that his Grandma used to make….but we can never figure out what is was exactly. I’m sure this isn’t it either, but it sounds too good not to try!! Going to the store on my lunch hour to get peaches…YUM!
I hope that you and your husband enjoy it Gennie!!
Isn’t it sad when ones choices are belittled? I bet most of your detractors consider themselves open minded and they are open minded as long as you think like them. We have freedom to use what ever we want and blessings too many to count. Do what is important to you and keep it genuine.
Thanks for the recipe. I’m crazy about oatmeal and I’ll be making this soon.
Thank you so much Pamela!! I hope you enjoy the recipe!!