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.
- Old-fashioned oats
- Brown sugar
- Baking powder
- Baking soda
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.
- 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.
- 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!)
- 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
- 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!
“Even if something is left undone,
everyone must take time to sit still
and watch the leaves turn.”
Submitted by Diane Smith, thanks Diane!
This post featured on Meal Plan Monday.
I want to make this for my Bible study ladies next week. I need more than an 8×8 dish. Can I double it and bake in a 9×13 casserole dish?
That should work fine!
Will this recipe double for a 12″ cast iron skillet or 9 x 13 pan?
Great recipe, we love it – for breakfast and dessert.