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. If I want to use fresh blueberries in this, can anyone tell me how much I will need to about equal the 29 oz can of peaches?

    2. Christy, thank you for being a part of so many of our lives! Can’t wait to try the Peach Baked Oatmeal Pudding dish. It is true we will all be changed, in so many ways, but we will get through it. Enjoy your Passover meal with the family. Stay safe and we will continue to pray.

    3. Yummy, we had something like this for our Breakfast before school. Wish I could pull the pages of life back and watch it a little closer. Mom always had us a hot breakfast we ate as a family before my Dad left for work.
      Funny on the raw oatmeal. As kids and to this day I will eat raw, as a kid we knew it as Grandpa’s snuff he fill his cheek as we filled ours with oatmeal. Yep we had our little container to get our oatmeal snuff.

    4. THIS is my FAVorite recipe that you’ve shared with us. Had to find it again and save it to my phone so I would not be without it. ❤️❤️ Love you and God bless you! Patty

    5. Love your comments on contentment! My husband preached on that just last week. 🙂 This recipe sounds wonderful; will definitely make it soon. Being able to use other fruits instead is a big plus, too (thanks for those comments).

    6. 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.

        1. Right back at cha sister! Oh and receipe is sooooo good Thank you , this will be a keeper I think it may have filled in a little of the hollow legs of my four boys! And that ain’t easy to do!

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