This Peaches and Cream Baked Oatmeal is the perfect blend of hearty oats and sweet juicy peaches. It makes a filling breakfast or brunch recipe for the whole family.
Jump to:
- What makes this recipe irresistible
- What you'll need: ingredients
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- Peaches and Cream Baked Oatmeal Recipe
What makes this recipe irresistible
One of my favorite things about this recipe is that it's great for meal prep! You can make it ahead for busy school days and still have a sweet and hearty breakfast to eat before you run out the door. I love easy mornings, don't you?
What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- old-fashioned oats
- baking powder
- cinnamon
- salt
- ripe bananas
- milk
- vanilla extract
- eggs
- canned sliced peaches
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat your oven to 350° degrees. Spray the baking dish with nonstick cooking spray, set aside.
- In a large mixing bowl, combine the oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together the mashed bananas, milk, pure vanilla extract, eggs.
- Pour the wet ingredients into the dry ingredients and mix well. Gently fold in the peach slices.
- Pour the mixture into a greased 9x13-inch casserole dish. Bake for 40-45 minutes or until the top is golden and the oatmeal is set.
- Let the oatmeal bake cool slightly. Serve warm, drizzled with heavy cream or topped with a dollop of Greek yogurt and fresh sliced peaches.
Watch and learn: recipe video
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Essential equipment for this recipe
- 9x13 baking dish
- Large bowl
- Medium bowl
- Fork or potato masher
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Frequently asked questions (FAQ's)
If the baked oats are gummy or dry, then they either didn't have enough liquid, or they sat too long before baking. I recommend that you measure the liquid carefully.
If your baked oats are not cooked in the middle, they just need a few more minutes in the oven. Simply return them to the oven for another 5-10 minutes.
Your oats are done when they start to pull away from the sides of your baking dish, and then the center is firm yet not dry.
Deb's tips for the perfect dish
Don't add the wet ingredients to your rolled oats until after the oven is fully preheated. You don't want the oats to absorb all the liquid before you can get your baking dish in the oven.
- This recipe is best when you use overripe bananas because they are extra sweet.
- If you are not a fan of maple syrup, you can use honey, agave nectar, or even brown sugar to sweeten your baked oats.
How to store leftovers
Refrigerate - Store leftover baked oatmeal in an airtight container in the fridge for 3-4 days.
Freezer - I have successfully frozen baked oatmeal. Make sure it cools completely first, before placing it in the freezer for up to three months. Thaw in the fridge overnight before reheating.
Reheat - The best way to reheat baked oatmeal is to reheat a single serving in the microwave for 1-2 minutes. You can also reheat the entire baking dish in a 350-degree oven for 12-15 minutes.
More recipes you'll love
Do you love oatmeal as much as I do? If so these Instant Pot Steel Cut Oatmeal, or these Applesauce Overnight Oats are delicious breakfast recipes as well. You can also never go wrong with oatmeal in a sweet treat, such as these Crispy Peanut Butter Oatmeal Cookies or 3-Ingredient Oatmeal Cookies.
Perfect pairings: what to serve with
While I think this baked oatmeal is a delicious meal all on its own, sometimes I like to pair it with a protein source such as these:
Do you have questions or comments about this baked oatmeal recipe? Leave me a comment down below, I'd love to hear your thoughts, and help answer any questions that you may have.
Peaches and Cream Baked Oatmeal Recipe
Equipment
- 9x13 casserole dish
Ingredients
- 3 cups old-fashioned oats
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 ripe bananas mashed
- 3 cups milk I've used both oat milk and regular milk to make this recipe.
- 1 teaspoon vanilla extract
- 3 large eggs
- 29 ounce can sliced peaches drained
- ½ cup heavy cream or Greek yogurt optional
- ¼ cup maple syrup* optional
Instructions
- Preheat your oven to 350° degrees. Spray the baking dish with nonstick cooking spray, set aside.
- In a large mixing bowl, combine the oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together the mashed bananas, milk, vanilla extract, eggs.
- Pour the wet ingredients into the dry ingredients and mix well. Gently fold in the peach slices.
- Pour the mixture into a greased 9x13-inch casserole dish. Bake for 50-55 minutes or until the top is golden and the oatmeal is set.
- Let the oatmeal bake cool slightly. Serve warm, drizzled with heavy cream, maple syrup or topped with a dollop of Greek yogurt and fresh sliced peaches.
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