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.

Baked Peach Oatmeal Pudding

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.

ingredients for baked peach oatmeal

Recipe Ingredients

  • Milk
  • Old-fashioned oats
  • Cinnamon
  • Butter
  • Eggs
  • Brown sugar
  • Peaches
  • Baking powder
  • Baking soda
  • Salt
  • Vanilla

How to Make Baked Peach Oatmeal

mixing pudding ingredients

In a medium bowl, place the melted butter, milk, vanilla, and eggs. Stir up with a fork or whisk until well blended.

mxing dry ingredients

In a large bowl, place the oats, baking powder, baking soda, brown sugar, and cinnamon.

Stir together until well combined. 

Adding wet ingredients to dry

Add the wet ingredients to the dry ingredients and stir again.

Add peaches to bowl.

Add in peaches.

Baked Peach Oatmeal Pudding ready for the oven

Pour into a greased 8×8 baking dish. Bake at 350 for 40-45 minutes or until set and lightly browned on the top.

Baked Peach Oatmeal Pudding

I wish you could smell this.

Baked Peach Oatmeal Pudding

Serve it hot.

Eat it as is, because it is utterly wonderful. If you want to take it over the top though… 

Baked Peach Oatmeal with ice cream

Pour a little heavy cream over a serving of baked peach oatmeal or serve with a scoop of vanilla ice cream.

Baked Peach Oatmeal Pudding

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

Chewy Loaded Oatmeal Cookies

Lela’s Fried Peach Pie Bars

Dehydrating Peaches (and recipes!)

BAked Peach Oatmeal Pudding

Baked Peach Oatmeal

If rice pudding and peach crisp had a baby, it would be a deliciously comforting bowl of this cinnamon-spiced baked peach oatmeal.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: oatmeal, peach
Servings: 4
Calories: 226kcal

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

    Calories: 226kcal
    Tried this recipe?Mention @southernplate or tag #southernplate!

     

    “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.

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    163 Comments

    1. Christy, it took me most of my life to finally get content. The way it happened, is my husband was diagnosed with colon cancer. Taking him for treatments every day, I had been working 50 hours a eek for the last 25 years. Always wanting more, new cars, new clothes, new this and that. While off on FMLA, two days before going back to work, I fell in our kitchen, and broke my hip. In the hospital for 3 days, then home, not able to o anything. Two weeks later, back in the hospital with 3 bloodclots in my right lung. Needless to say, I am not working, and content! God has a funny way to make you see things. Before this, I was out shopping, buying things I didn’t need, cars I didn’t have to have, you name it. Now I am content at home, sewing, cake decorating, and making hair bows for my only granddaughter….life is good!

    2. This is probably too much to ask – but I will. Do you happen to know the calories and breakout of the carbs/fat/protein/etc. of this dish? Like many, I’m trying very hard to lose weight while still enjoying some treats now and again. This looks terrifically healthy (well, the butter/margarine…)

    3. oh my gawd!
      it is glutenfree and heavenly!!
      thanks a billion for that – i have been a great baker, but ever since my son got coeliac disease, I have been feeling hesitant.
      You could do this dish with all kinds of fruits, I gues.. pears, cooking apples, banana…. oh dear:) how awful would that be:)

        1. OK…the peach is WONderful and right now I have a fruitcocktail version baking with toasted coconut and chopped pecans added in. Had some coconut and almond flavoring so I put that in instead of vanilla. Meant to put in cinnamon, but we’ll just sprinkle that on top before we dig in. Sorta like Fruit Cocktail Cake in oatmeal form! I’ve thought about pineapple, too and that is the next one on my list. I plan to add toasted cocconut and slivered almonds to THAT one. Love it when you share recipes like this because I inspires my creativity and it’s like getting a bunch of recipes instead of just one! Thanks Christy!

          1. The pineapple version was just a great as the peach and fruit cocktail versions. LOVE this recipe! Have even tried it with applesauce and even pumpkin!! Have enjoyed every version of this. Another winner in our book! Thank you, Christy!!

    4. Made this for our dessert tonight and it is just wonderful! I cut the recipe in half and tomorrow morning we’ll work on finishing it up for breakfast! We sure are looking forward to it! And I used margarine for the same reason you usually do. Unfortunately, there will always be those who think everyone should think the way THEY think, just continue to be true to yourself. Thanks for another great post and recipe.

    5. Hi Christy,
      Recipe sounds so good I can’t wait to make it. When I was growing up I hated oatmeal but in the last few years I have started craving it. As for the nasty emails you get those people simple have a corncob stuckup up you know where.

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