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a close up of peach baked oatmeal in a baking dish with a spoon and bowl nearby.
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5 from 4 votes

The Ultimate Peach Baked Oatmeal

This triple loaded peach baked oatmeal is truly the ultimate breakfast fix for all your peachy desires. It only takes 15 minutes to prepare and will fill you up all morning.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch
Cuisine: British
Diet: Vegetarian
Servings: 8
Calories: 311kcal
Author: Sasha Hooper

Ingredients

Dry ingredients

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. 

Nutrition

Serving: 8g | Calories: 311kcal | Carbohydrates: 42.1g | Protein: 7.8g | Fat: 11.7g | Saturated Fat: 6.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.9g | Cholesterol: 64.7mg | Sodium: 114.6mg | Potassium: 716.6mg | Fiber: 4.3g | Sugar: 20.5g | Vitamin A: 107.4IU | Vitamin C: 6.9mg | Calcium: 125.8mg | Iron: 1.6mg