Baked Peach Oatmeal Pudding – and Trading up for Contentment


Contentment. The ability to say that you have it is one of the greatest treasures these days, and such a rarity at the same time. Our entire culture screams at us not to be content. We need more. We need recognition, money, bigger houses, nicer clothes, fancier food, more organic groceries, nicer china, better behaved children, more upstanding parents, tighter jeans, more manicured lawns, faster cars, cheaper gas, bigger diamonds, louder voices, bigger audiences, bigger hair, more artful language, sharper retorts. Everything is “more” or “er”. BiggER, bettER.

This is all good and well when it comes to some things, don’t get me wrong. Of course we want our children to be constantly growing and becoming better people and we want that for ourselves as well, but not in order to impress or appear higher up in the eyes of others.

How many people, do you think, sit back and just breathe and experience contentment on a daily basis? How about even once a month or even once a year? It must be absolutely exhausting never being content.

Being content isn’t about wanting more, it’s about appreciating what you have.

It is one of the greatest gifts that you could ever give yourself and once you’ve given it to yourself, it’s one to guard as closely as you can. I’ll let things in my life (tv, music, magazines, advertising, etc), but when they start messing around with my contentment – it’s time to go. I can count on one hand how many television shows I watch. I have only two radio stations I’ll listen to. I’ve deleted 90% of my itunes library from my telephone because I don’t want to be walking around singing songs in my head about how hard my life is or how angry I am when I’m not.

Some people might argue that me not watching reality tv is an act of sequestering myself from the outside world. That me not listening to the billboard top whatever makes me out of touch. But I’ve seen and heard it enough to know that I’m not missing out on much but making room for more. I have contentment.

I can spend that extra time with the tv off sitting on my back porch and watching the birds hop from branch to branch as I drink my coffee and wonder if the squirrels will ever figure me out. I can keep that radio off and hear my kids ever changing voices tell me about their day at school.

I didn’t give anything up, I just traded it. For contentment.

I definitely traded up.

Today’s recipe is difficult to describe. If you love peach crisp and old fashioned baked Rice Pudding like my Mama Reed made, this is a blend of those flavors. Techincally, it is a breakfast but it 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.

I have been working on this post off and on for three days and every time I get back to working on it I have to stop and go make this dish again because just writing about it makes my mouth water and my stomach growl. I hope you’ll get to make it soon and eat it slowly, with contentment.

You’ll need: Milk, Old Fashioned Oats, Cinnamon, Butter or margarine, eggs, brown sugar, peaches, baking powder, baking soda, salt, and vanilla.

*You’ll notice I’m using margarine here. I choose margarine because it is so much cheaper, it is a personal choice. I’ve gotten away from buying margarine lately because whenever I post it I get nasty emails from folks for not using butter. I understand that people have personal convictions with valid roots in choosing butter over margarine. But I had gotten to the point where, when I was shopping, I’d feel a sense of dread and felt as if I had to get butter or I’d have to deal with the emails. It is good for people to have convictions but it is wrong for me or for you to be bullied into following convictions of others. So I’m with margarine here. Choose butter if you prefer but know that I’ll support you and your convictions whichever way you go :) P.S. I saved $2.00!

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

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

Weird Confession: I love oats so much that I eat them raw whenever Im cooking with them.

Stir together until well combined.

Add in liquid mixture.

And stir again.

Add in peaches..

and stir again.

I bet you knew I was gonna say that, huh?

Spray an 8×8 baking dish with cooking spray or you can grease it with butter or margarine. 

Pour in your mixture.

Bake at 350 for 40-45 minutes or until set and lightly browned on the top.

 I love the beams of sunlight shining through my window in this photo. 

Spoon into bowls and try to maintain your dignity when you smell this and see how moist and yummy looking it is.

 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 it or serve with vanilla ice cream.

A great idea is to eat it as is for breakfast and save any leftovers to heat up and have with cream or ice cream for dessert after supper!


Baked Peach Oatmeal Pudding
  • 2 cups old fashioned oats
  • 29 ounce can sliced peaches, drained
  • ½ cup butter or margarine, melted
  • 1+1/2 cups milk
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • 2 eggs
  1. In large mixing bowl, stir together oats, baking powder, baking soda, cinnamon, salt, and brown sugar.
  2. In separate medium bowl whisk together milk, melted butter, vanilla, and eggs.
  3. Pour liquid into dry ingredients and stir until well mixed. Stir in peaches.
  4. Spray an 8x8 baking dish with cooking spray or grease with butter.
  5. Pour batter into 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 it's own though. Could make this for breakfast and then heat up leftovers with ice cream for dessert at supper!

“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!


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  1. says

    Thank you so much for sharing this recipe! I can’t wait for my 7 year old to try it. She just recently came home from school telling me about how much she loved the brown sugar oatmeal with peaches on top that they serve in the school cafeteria. I bet she would LOVE this! Can’t wait to suprise her with it! Thanks for all of your wonderful recipes and stories. I wish I could say my recipes came from a line of family members but I’ve had to build up my own recipe box and it all started with yours! I can’t wait to give the gift of all of these wonderful recipes I’ve collected to my future generations. Your biggest fan, Christy

  2. Vicky Williamson says

    We love your Peach Crisp, so I know we will love this one. Thank you for sharing with us. I use margarine in almost everything. I really like it better than butter. I’m glad to hear that you use it t Haoo.ppy New Year. Keep the good recipes coming.
    Oh, I made your good banana pudding one day this week. I love your cookbook!

  3. Linda says

    This sounds amazing! I can’t wait to try it. And you keep ahold of those convictions and keep using margarine over butter. I use butter now but I once used margarine too and it was nothing but a matter of survival! Not everybody wants to use butter and not everybody can afford to use butter. It’s a choice for everyone and it should be left at that!! :o) Keep the recipes coming Christy!! I love your site!!

  4. Carie says

    I agree with you about the way things are going in this world. I keep saying I wish things were like in the 50’s. It seemed like such a simpler time. I am going to try to appreciate thing I have in my life.
    I think I will make this for breakfast tomorrow.

  5. Sue says

    Just thought to read the older posts and found that someone had asked about the frozen peaches, too. So..I am going to try the frozen ones thawed and drained, unless I decide to pick up a can of peaches after church tomorrow. Either way , can’t wait!

  6. Cherl says

    Just made up a batch and love it!! My 1 yr old granddaughter ate it like there was no tomorrow! This is something I’ll be making again and again! Might have to make a double batch next time. :)

  7. Nikoletta P says

    I love this recipe, I make it almost every weekend, It’s a winner for my husband, and my two year old daughter. I’ve switched out the vanilla for almond extract and I like it even better! I also tried this once with a package of mixed frozen berries, and it was terrific.

    Thank you so much for sharing!

  8. says

    You are unbelieveably talented at sharing your faith, humor and honesty in words. You are not alone in trading up – most TV is a big fat waste of time. If you haven’t sold all of your rights to Taste of the South, I’d be interested in promoting your work too.

    Thanks for sharing, you are the best page I’ve liked lately.

  9. Laura P says

    I will have to try this! I make Fruity Baked Oatmeal quite a bit. It’s virtually the same recipe. I love changing the fruits up….just made it this morning with strawberries, blueberries, and blackberries…..other times chopped apple, dried cranberries, and chopped nuts. The combinations are endless. I always add ground flaxseed. Also, I just tried a new healthier twist this morning. I substituted unsweetened applesauce for half of the melted butter. My husband wasn’t quite as fond of it b/c it made it moister, but I will probably try it again and just bake it longer to bake some of the moisture out. Love getting new ideas and new variations for old ideas!!

  10. Kay says

    You know it is fine for everyone to have their own opinions about different things. Whether it is food or something else but it is not fine for people to try to push their ideas onto others or try to make them feel bad about what they are doing. Sometimes I read blogs and see where someone makes nasty remarks about an ingredient or what ever it may be. Then I think why can they not just say they don’t care for something without trying to be nasty or put others down. God did not make us all carbon copies of each other. We are allowed to have our own personal taste without trying to make others feel belittled by it. I use margarine and I also use butter depends on what I am making. But most of time margarine because it cost less almost $3 different if I get margarine on sale. Each to his own and remember to be nice to everyone, you do not have to agree on everything. But when you don’t agree do it in nice manner. I love what you do Christy and I would have hung it up long ago because I would have a hard time keeping on overlooking peoples rude remarks. Have a great day. Going to try this recipe soon.

  11. Carol says

    I use smart balance to bake with because of health reasons.But if using margarine is your only fault,I think I can live with that.haha. Got to try this recipe.Christy I remember my mother eating raw oats as she was preparing breakfast for seven children.I am 67 yrs. old so that brought back a memory from long ago

  12. barb says

    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… 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!!!!!

  13. Heather Whitbread says

    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?

    • says

      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 :)

  14. Anna says

    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.

  15. natalia says

    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.

  16. Amanda says

    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.

  17. Kathy says

    I cannot wait to make this! I know it will be yummy! And I will use margerine too! mom always uses margerine in baking & cooking and you say mommas way is always the right way and because I don’t think it burns as easily either?anywho, Probably cause we are hillbillys from way back and margerine, lard and lots of things deamed bad today are consumed on a daily basis in this family (had a great grandmother lived to be 101) but then she didn’t know any better.


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