Peaches and Cream Baked Oatmeal Recipe

Peaches and Cream Baked Oatmeal Recipe

This easy-to-make oatmeal casserole makes for a great breakfast all week long! Great for early morning breakfast before school or work.

Course Breakfast and Brunch

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 266kcal

Author Deb Clark

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.

Notes

* The first time I made this breakfast casserole, I added ¼ maple syrup. I personally thought it was too sweet. Dan thought it was excellent! So If you prefer a sweet oatmeal, then add the maple syrup or honey.

Nutrition