This Peaches and Cream Baked Oatmeal makes a lovely option for a special brunch. It elevates everyday oatmeal into an elegant, satisfying dish that still feels wholesome. Made with rolled oats and real peaches, it delivers soluble fiber and fruit goodness while remaining low in added sugar and fat. The recipe is vegetarian and easy to adapt to dairy-free diets by using plant-based milk.
Start your morning with Peaches and Cream Baked Oatmeal — a nutritious, simple breakfast you can prepare ahead. It bakes in the oven while you enjoy time with family, and it’s just as delicious served warm or chilled the next day.
This recipe was originally developed for Full Belly Sisters in December 2011. They publish many approachable, wholesome recipes and remain a favorite source of inspiration.
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A special brunch dish
I developed this baked oatmeal as part of a holiday brunch spread, but it shines any time of year. It pairs well with cow’s milk, soy milk, almond milk, or any plant-based milk of your choice.
The dish is quick to assemble and then bakes while you relax with family. It’s flavorful, comforting, and easy to portion into individual servings or a single casserole.
Leftovers keep well in the refrigerator and are delightful cold or reheated for a fast, healthy breakfast.
Whole food approach
I prefer whole ingredients whenever possible. Fresh or frozen peeled peaches and pure maple syrup add genuine flavor without relying on artificial additives. Simple swaps—like using plant milk or skipping optional almonds—make this recipe flexible for many diets.
Dietary considerations
Many families juggle dietary restrictions and preferences. I find it helpful to offer a few dishes for a shared meal so guests can pick what works for them. Clearly labeling dishes and noting common allergens helps everyone enjoy the meal without confusion.
This baked oatmeal is naturally vegetarian and can easily be made dairy-free. It’s a reliable option when planning a family-style brunch where multiple needs must be met.
Family-style casserole or individual servings
This recipe works either as a large casserole or as individual portions. For single-serve presentations, divide the mixture evenly among six shallow oven-proof bowls and reduce the bake time to 40–45 minutes. Both methods yield a golden, set center and tender oats around pieces of peach.
Peaches and Cream Baked Oatmeal Recipe
Peaches and Cream Baked Oatmeal
Author: Debi
A baked oatmeal that combines rolled oats and peaches in a creamy, lightly sweetened custard. It’s warming, nutritious, and suitable for serving warm or chilled.
Prep Time: 10 mins
Cook Time: 40 mins (individual) — 60–70 mins (casserole)
Total Time: 50–80 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 216 kcal (approx.)
Ingredients
- 1 ½ cups old-fashioned rolled oats
- 1 ½ cups sliced peaches, peeled (fresh or frozen)
- ¼ cup light brown sugar or pure maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 cups milk (dairy or plant-based)
- ¼ teaspoon kosher salt
- Toasted slivered almonds, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly oil an 8-inch square baking pan, a 3-quart oven-proof dish, or six shallow oven-proof bowls.
- In a large bowl, combine the oats, peaches, and brown sugar if using granulated sugar. If using maple syrup, add it with the wet ingredients.
- In a separate bowl, whisk the egg, vanilla, almond extract, milk, and salt until blended. Stir the milk mixture into the oat mixture until combined.
- Pour the mixture into the prepared dish. For a large casserole, bake uncovered for 60–70 minutes; for six individual dishes, bake 40–45 minutes, or until the top is golden and the center is set.
- Serve warm, topped with toasted slivered almonds if desired, or refrigerate and enjoy chilled.
Nutrition (per serving, approximate)
Calories: 216 kcal • Carbohydrates: 32 g • Protein: 8 g • Fat: 6 g • Fiber: 3 g • Sugar: 19 g
Nutritional information is an estimate and will vary based on brands, portion sizes, and ingredient substitutions.
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