Take your breakfast to the next level with our peach baked oatmeal. It takes less than 15 minutes to throw together and is absolutely delicious. Find out how we triple up on the peach, adding even more goodness and so much flavour.
Breakfast is an important meal and we often love oats to start the day. Baked oatmeal is a quick and easy way to prepare breakfast ahead of time and this one is like no other. We go heavy on the peaches in this peach baked oatmeal and we don't apologise for it. Why not make the most of them during their peak season!
Whether you like baked oatmeal cups or prefer to make a baking tin full for the whole family, we've got you sorted. You'll also have to make our Chocolate Peanut Butter Baked Oatmeal or Chocolate and Apple Baked Oatmeal. Elevate your breakfast and start your day just right.
We know you'll love the super peach flavours in this oatmeal breakfast. Don't forget to leave us a comment and rate the recipe. You can find what you need by simply following the links below.
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Why you'll love this recipe
Here are some reasons why you need this peach baked oatmeal recipe in your life:
Peaches! - we're going all out with triple the peaches in this baked oatmeal. They're blended into the wet ingredients, diced and stirred throughout and then we added a generous drizzle of peach jam too! Yum!
Satisfying - packed full of goodness and the satiating ability of the oats, this breakfast will keep you full for the whole morning.
Customisable - mix it up using different fruits, mix-ins and try different things. It's vegetarian anyway, but can be made dairy free if needed.
Easy - it's easy to make because we use a blender for the wet ingredients and it's simple to stir everything else in together.
Ingredients
You only need simple ingredients for this peach baked oatmeal recipe, this is what you'll need:
Old fashioned oats - we love to use old fashioned rolled oats for this baked oatmeal as they give a great texture and are high in fibre too.
Peaches - we use fresh peaches and peach jam and for extra flavour you'll also be blending some peaches into the milk. Triple peach factor!
Pistachios - peaches go especially well with pistachios, roughly chopped these add additional texture and nutrition.
Dairy - we use dairy milk but feel free to make this dairy free with oat milk and a butter alternative. We don't recommend coconut oil though as it would overpower the delicious peach flavour.
Customisations
We know you love to mix things up with customisations and substitutions so here are some of our recommendations for this peach baked oatmeal recipe:
Oatmeal cups - this recipe can easily be made into baked oatmeal cups using a lined or lightly greased muffin tin. We haven't tested, but you should get at least 12 cups from this recipe.
Nuts - feel free to omit the pistachios but they are highly recommended, or you can switch them out with an alternative nut, we recommend pecans or almonds.
Jam - you could easily switch out the peach jam with apricot, blueberry, strawberry or cherry jam, all would be amazing.
Milk - use whole milk for an extra creamy baked oatmeal, or use oat, almond or coconut milk.
How to make peach baked oatmeal
Follow these simple step by step guides to success for this peach baked oatmeal recipe:
- Add all the wet ingredients into a blender jug, or a jug.
- Blend until smooth with the blender or using a stick blender in a jug.
- Pour the blended wet ingredients into oats mixed with the baking powder and salt.
- Stir through the wet ingredients, diced peaches and chopped pistachios.
- Pour into a lightly greased baking dish and top with swirls of peach jam, peach slices and pistachio nuts.
- Bake in a preheated oven at 180C/350F for 45-50 minutes until golden and set. Let cool for 10 minutes before serving.
Expert tips
Make sure to read and follow these expert tips to ensure complete success with this peach baked oatmeal recipe:
Ripe peaches - ripe peaches should be firm but tender and the stone should be easily removed. Ripe peaches have the best flavour!
Blending - blend until smooth but don't over blend as it'll end up making too many bubbles. Use either a blender or a jug with a stick blender.
Baking dish - you can either use a 9 x 9 baking tin or baking dish with a volume of 2 quarts to make this baked oatmeal. As long as the dish is of the correct volume you'll be fine.
Fewer servings - if you want this but don't want to make 8 portions, you could either make it in full and freeze it for when you want, or you can halve the recipe to make in a 9 x 5 loaf tin.
Make it vegan - ensure you use a dairy free milk and butter alternative. You could also replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), though we haven't tested the recipe with these variations.
How to make ahead
We often like to save time in the week by making our meals ahead of time. This peach baked oatmeal is a great way to get ahead and save time:
Bake and reheat - this is our favourite option, it prevents extra washing up during the week. Simply make the baked oatmeal ahead of time, allow to cool completely and store as recommended below. If you have frozen it, you'll need to defrost it before reheating.
Prep - you can prepare the wet and dry ingredients separately and store in appropriate containers. The wet ingredients can stay in the fridge for up to 3 days before hand.
We recommend adding the melted butter at the point of making the recipe, otherwise it will set in the fridge.
How to serve
Here are some recommendations to serve with this peach baked oatmeal:
- Serve warm with milk or yoghurt.
- Drizzle your favourite nut butter over the top, we've recently discovered pistachio butter and oh my is it good!
- Get more indulgent with a drizzle of cream or squirt of whipped cream.
How to store
These are the best ways to store your peach baked oatmeal:
Fridge - cover the baking dish with clingfilm or foil and store in the fridge for up to 5 days. You can take a portion whenever you need and reheat it individually, or reheat the whole baked oatmeal.
Freezer - cool the baked oatmeal, cut into eight portions and wrap them individually in clingfilm and place in a freezer bag. Store in the freezer for up to 3 months.
How to reheat
Here are two recommendations for reheating your peach baked oatmeal:
Oven - preheat your oven to 180C/350F and reheat the baked oatmeal as a whole for 20 minutes until hot all the way through, then serve.
Microwave - reheat individual portions in microwave safe containers for 1.5 - 2 minutes until the baked oatmeal is piping hot in the middle.
Recipe FAQs
It's easy! It's mostly hands off, oh and it tastes amazing. The texture of the baked oatmeal is almost like eating cake and you definitely can get away with eating this kind of cake for breakfast as it's healthier.
Related recipes
Love this peach baked oatmeal recipe? Then you definitely want more of our breakfast recipes - here are some suggestions to get you started:
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The Ultimate Peach Baked Oatmeal
Equipment
Ingredients
Dry ingredients
- 2 ½ cups old fashioned rolled oats, 250g
- ¼ teaspoon fine sea salt
- ½ teaspoon baking powder
Wet ingredients
- 1 ½ cups milk, 360ml, or dairy free alternative
- 2 medium eggs
- ¼ cup maple syrup, 60ml
- 3 tablespoons melted butter, 42g
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 large peach, destoned and diced, 1 cup
Mix-ins
- 3 large peaches, destoned and diced, 3 cups
- ¼ cup raw pistachios, roughly chopped, plus extra for topping
- 4 tablespoons peach or apricot jam
Instructions
- Preheat the oven to 180°C/350°F, with a shelf set in the middle of the oven. Lightly grease a 9" x 9" or 8" x 10" dish with butter or oil.
- In a large bowl, stir together the oats, salt and baking powder. Set aside.2 ½ cups old fashioned rolled oats, ¼ teaspoon fine sea salt, ½ teaspoon baking powder
- To the jug of a blender add the milk, eggs, maple syrup, melted butter, vanilla extract, almond extract and 1 cup of chopped peaches. Blend until smooth.1 ½ cups milk, 2 medium eggs, ¼ cup maple syrup, 3 tablespoons melted butter, 2 teaspoons vanilla extract, ¼ teaspoon almond extract, 1 large peach
- Pour the blended wet ingredients into the bowl with the dry ingredients and stir to combine.
- Stir in the remaining 3 cups of diced peaches and the pistachios then pour into the prepared dish and spread out evenly.3 large peaches, ¼ cup raw pistachios
- Dot the peach jam over the top of the oatmeal and swirl slightly. Arrange a few slices of peach on top and sprinkle over a few extra chopped pistachios if desired. Bake for 45-50 minutes or until set and the top is golden brown.4 tablespoons peach or apricot jam
- Once baked, cut into 8 pieces and enjoy warm or follow the instructions in the FAQs for storage if preparing ahead.
Notes
- You can use any preferred milk in this recipe - to make dairy free ensure you use a dairy free milk and butter alternative. For vegan, replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).
- Store in the fridge for up to 5 days - perfect to reheat in the microwave for breakfast on busy mornings!
- Ensure you use old-fashioned oats here for the best texture, not quick oats or steel cut oats.
Eloise says
I love baked oatmeal - never thought of using rhubarb and mango, will definitely be trying this especially as it's vegan
Sue says
I looked and looked but couldn't find it. How many servings did you use to calculate the nutritional values? I have a ripe mango and some frozen rhubarb (which I will thaw). Thanks!
Sasha says
Hi Sue! Really sorry - a slight technical issue meant that not all of the recipe info was showing up! Apologies about that, you should be able to see it now. The nutritional value is based on 8 servings. Enjoy the recipe! 🙂
Sue says
Fabulous! Thanks for getting back to me so quickly!
Sasha says
You're welcome!
Debs @ Wilde Orchard says
Lovely recipe, Sasha! Weekend breakfast sorted!
Sasha says
Thanks, Debs!
AZ@...And a Dash of Cinnamon says
Yum! I love mango and rhubarb!
Sasha says
Such a good combo!
Thalia @ butter and brioche says
This oatmeal is so beautiful - cannot wait for rhubarb to start appearing here in Australia!
Sasha says
Thank you Thalia! Rhubarb is amazing isn't it...when does it start showing up for you down under?
Bethany @ athletic avocado says
The combo of rhubarb and mango in oatmeal sounds incredible! I makes me want summer sooooo bad!
Sasha says
Thank you Bethany! I'm excited for summer too!
Vivian | stayaliveandcooking says
Breakfast is my favourite part of the day, and dishes like these are probably the reason why! I'm happy, I now have a new variation to swap with my apple cinnamon oat crumble.
Sasha says
I hope you love it, Vivian!