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Peach Baked Oatmeal sweetened mostly with ripe bananas and full of wholesome ingredients like almond butter, oats, and eggs. This easy breakfast recipe is perfect for meal prep for a grab-and-go meal.
You know how I am about my oatmeal treats, and baked oatmeal is a staple in my heart and home.
From my Banana Blended Baked Oats and Blueberry Banana Baked Oatmeal Cups to my Apple Baked Oatmeal, I’m all about mixing it up with fresh fruit and other yummy additions for a nice sweet breakfast that is still wholesome.
And now here I am with a peach version! Inspired by my Peach Baked Oatmeal Muffins, this easy Peach Baked Oats recipe is simple to prepare at a moment’s notice and is perfect for meal prepping.
You can also try my Peaches and Cream Overnight Oats for a chilled breakfast or my Steel Cut Oatmeal with Peaches for a breakfast porridge.
Whip it up the next time you have ripe peaches on hand, or are craving a sweet breakfast.
Ingredient Notes:
Ripe Bananas: The majority of the sweetness in this peach baked oatmeal recipe comes from ripe bananas.
Quick Oats: The star of the show, oats are what bring everything together here. Quick oats, instant oats, or rolled oats generate the best results. Any kind of oats works except for steel cut oats.
If you’re looking to make gluten-free peach oatmeal, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.
Unsweetened Almond Butter or Cashew Butter: Nut butter adds richness and helps create a dense, moist texture. I go with cashew butter, but almond butter works great too.
If you use peanut butter or sunflower seed butter, you will be able to taste it, so keep that in mind when selecting your nut butter.
Eggs: A couple of eggs help bind all of the ingredients together and also helps the oats rise a little.
Milk: Pick your favorite kind of milk. I use oat milk, but regular cow’s milk, unsweetened almond milk, coconut milk, soy milk, or cashew milk works great too.
Pure Maple Syrup: The sweetener here. I add a touch of pure maple syrup to boost the sweetness a little, while keeping the baked oats only slightly sweet. For sweeter baked oats, you can always add more pure maple syrup or some brown sugar.
Ripe Peaches: Use peaches that are juicy, ripe, and sweet for the best results! Ripe peaches bring the best peach flavor, whereas underripe peaches make the oats taste a little sour.
Ground Cinnamon: I love the combination of fresh peaches and cinnamon. Feel free to skip it if you aren’t into it.
Pure Vanilla Extract: A splash of vanilla adds warm flavor.
Sea Salt: Salt helps enhance all of the flavors.
Recipe Customizations:
- Add ⅔ cup of chopped pecans or walnuts for a nutty crunch.
- Coconut lover? Add in ½ cup of shredded coconut.
- For a sweeter adventure, make a powdered sugar glaze using 1 cup of powdered sugar and 1 tablespoon of water. Mix them in a small bowl, drizzle over the breakfast, and enjoy! Or serve with a scoop of vanilla ice cream.
- Use this as a base recipe for other healthy baked oatmeal flavors, like raspberry, strawberry, blueberry, etc.
- For an egg-free version, replace the eggs with a flax egg or chia egg replacement. Mix 2 tablespoons of ground flaxseed in a small bowl with 6 tablespoons of water. Mix well and let it sit for 15 minutes, stirring occasionally, until an egg-like consistency forms.
- Add another 1/4 cup of milk plus 1/4 cup of protein powder for a higher protein option.
How to Make Peach Baked Oatmeal:
Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” square baking pan with parchment paper.
Mash the bananas in a large mixing bowl. Add in the almond butter (or nut butter of choice), eggs, pure maple syrup, milk, and vanilla extract. Mix until the wet ingredients are well combined.
Add the oats, cinnamon, and sea salt (dry ingredients) to the bowl with the wet ingredients and mix well. Stir in the chopped peaches and stir well.
Transfer the peach oatmeal mixture to the prepared baking dish and spread it into an even layer. If you’d like, top the oat mixture with peach slices or more chopped peaches.
Bake on the center rack of the preheated oven for 35-45 minutes or until baked through. Insert a digital thermometer into the center of the baked oats to check the internal temperature. If the thermometer reads 190 degrees or higher, it is ready.
Allow the baked oatmeal to cool at least 10 minutes before slicing and serving. I recommend serving it warm with a protein source like plain Greek yogurt or cottage cheese for breakfast. More fresh fruit, a dollop of almond butter, and a drizzle of honey are great for topping too.
Storage Options:
- Room Temperature: Cover the pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Transfer leftover baked oatmeal to an airtight container and refrigerate for up to 5 days.
- Freezer: Freeze leftovers in a freezer bag or a freezer-safe container for up to 2 months.
Recipe Tip
Choose very ripe bananas that have plenty of brown spots for the best results. This signifies that the bananas taste very sweet and have a higher concentration of moisture. Underripe bananas can make the oats taste slightly bitter or not sweet enough.
And that’s it! An easy staple to add to your everyday enjoyment. I love this baked peach oatmeal as a healthy snack, part of a balanced breakfast or as a healthier dessert.
If you enjoy oatmeal recipes like this one, also try some of my other reader favorites!
More Oatmeal Recipes:
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
- 4-Ingredient Banana Oatmeal Bars
- Blueberry Oatmeal Cottage Cheese Bread
- Banana Peanut Butter Oat Bars
- Blueberry Oatmeal Crumb Bars
Peach Baked Oatmeal
Ingredients
- 2 large ripe bananas, mashed (about 1 cup)
- ½ cup unsweetened almond butter or nut butter of choice
- 2 eggs, *
- 2 tbsp pure maple syrup or brown sugar
- ½ cup milk of choice, **
- 1 tsp pure vanilla extract
- 2 cups quick oats
- 1 tsp ground cinnamon, optional
- 1/2 tsp sea salt
- 1 ripe peach, about 1.5 cups chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” square baking pan with parchment paper.
- Mash the bananas in a large mixing bowl. Add in the almond butter (or nut butter of choice), eggs, pure maple syrup, milk, and vanilla extract. Mix until the wet ingredients are well combined.
- Add the oats, cinnamon, and sea salt (dry ingredients) to the bowl with the wet ingredients and mix well. Stir in the chopped peaches and stir well.
- Transfer the peach oatmeal mixture to the prepared baking dish and spread it into an even layer. If you’d like, top the oat mixture with peach slices or more chopped peaches.
- Bake on the center rack of the preheated oven for 35-45 minutes or until baked through. Insert a digital thermometer into the center of the baked oats to check the internal temperature. If the thermometer reads 190 degrees or higher, it is ready.
- Allow the baked oatmeal to cool at least 10 minutes before slicing and serving. I recommend serving it warm with a protein source like plain Greek yogurt or cottage cheese for breakfast. More fresh fruit, a dollop of almond butter, and a drizzle of honey are great for topping too.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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