Peach Baked Oatmeal is delicious breakfast comfort food. It’s easy to make and the leftovers make a great snack.
Baked oatmeal is a breakfast treat that is super easy to make. It’s mixed by hand in one bowl and you can prep the ingredients the night before.
I don’t like my breakfast to taste like dessert, so I use just enough honey for a lightly sweet taste. One ripe peach adds a little more sweetness and some moisture.
Ingredients
Ingredient Notes
- Rolled Oats– Old fashioned rolled oats give the oatmeal a nice chewy texture. Quick cooking oats can be used, but they will break down into smaller bits and the oatmeal will have a mushier texture.
- Peach – Fresh or frozen peaches work for this recipe.
- Milk – You can use any type of milk for this recipe; whole milk, lowfat milk, buttermilk or non-diary milk.
- Pecans – Are nice with peach, but you can use any nut or leave them out all together.
- Honey -I add just enough honey for a lightly sweet flavor. If you like your oatmeal sweeter you can add up to a 1/2 cup of white or brown sugar to the recipe.
- Butter – To make the recipe vegan, you can use non-dairy margarine or oil.
How to make Peach Baked Oatmeal
See the recipe card for exact measurements and detailed instructions.
- In a large bowl, combine the oats, baking powder, salt, cinnamon and ginger.
- In a measuring cup or bowl combine the milk, melted butter, honey and eggs.
- Peel, pit and chop the peach.
- Coarsely chop the pecans.
- Pour the wet ingredients into the oats.
- Add the peaches and pecans to the oats.
- Pour the oats into a buttered 9″x9″ square baking pan.
- Bake until the center is set and the top is golden brown.
FAQs
You can measure all the ingredients the night before (keep the milk and eggs chilled) then mix and bake in the morning.
Baked oatmeal can be served warm with cold milk poured over top. If you like it a little sweeter you can drizzle it with maple syrup. You can also eat it plain, at room temperature or chilled .
Baked oatmeal keeps at room temperature for one day and for 2-3 days in the refrigerator.
To reheat a single portion of baked oatmeal, microwave for 1-2 minutes until the center is warm. A pan of baked oatmeal can be re-heated in a low oven (200°F).
Refrigerate or freeze left over baked oatmeal.
Yes.
More breakfast recipes that use oats:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Peach Baked Oatmeal Recipe
Ingredients
- 10 oz old-fashioned rolled oats (3 cups)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt
- ½ teaspoon ginger
- 12 oz whole milk (1 ½ cups, see note)
- 4 oz unsalted butter (melted)
- 6 oz honey (½ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 large peach (peeled and diced to ½")
- 2 oz pecans (½ cup, chopped)
- 2 tablespoons granulated sugar for topping
Instructions
- Preheat the oven to 350 °F. Butter a 9" square pan.
- In a large bowl, combine 10 oz old-fashioned rolled oats, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon table salt, and ½ teaspoon ginger.
- In a large measuring cup, whisk together 12 oz whole milk, 4 oz unsalted butter (melted), 6 oz honey, 2 large eggs and 1 teaspoon vanilla extract.
- Stir the liquid into the oat mixture until combined. Fold in 1 large peach (chopped) and 2 oz pecans (chopped). Pour the batter into the prepared pan and smooth to an even layer. Sprinkle with 2 tablespoons granulated sugar for topping.
- Bake until the center springs back when lightly pressed or a toothpick inserted into the center comes out clean, 30-35 minutes. Optionally, you can turn on the broiler for a minute or two after the oatmeal is done baking. The broiler will caramelize the sugar for an extra crunchy topping.
- Cool 10 minutes before slicing.
Equipment
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Tamara
Tuesday 5th of September 2023
I didn't have a 9×9, so I used an 8x8 and it took an extra 20 minutes to bounce back. I alos used frozen peaches instead of fresh. Still tasted great and would definitely make again.
Eileen Gray
Tuesday 5th of September 2023
Great, thanks for the tips.
Derek
Friday 25th of August 2023
I made these tonight. I didn't have a 9x9, so I used an 8x8. I expected to have to cook it longer due to the added thickness, but when I checked at 35 minutes, they bounced back when pressed and a toothpick came out clean. They didn't come out as an actual bar (at least the photo presents as a bar), but had to be scooped out. Not a big deal, but not quite what I was expecting.
I added 1/4 cup dark brown sugar, and that was my only change. I don't eat breakfast, so I made it for dessert. The taste is very good. If I made it again, I would probably add a little more salt, a bit more ginger, and I might just substitute dark brown sugar for the honey (mainly due to the cost.) And I might add another peach and a couple tablespoons of flour to help bind it together. But it is a tasty dish.
Eileen Gray
Saturday 26th of August 2023
Hi Derek, this is not meant to be a bar like a granola bar, it's a more cake-like texture, soft and moist.
Cindy
Sunday 20th of August 2023
This looks amazing! I love that you are mindful about not turning breakfast into a dessert!