Baked Peach Oatmeal

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pan of baked peach oatmeal

Enjoy the lovely flavor of peaches year round in baked oatmeal. Sweetness and spice, protein and fiber, this is good warm from the oven or reheat during the week to spoon up a quick and easy breakfast.

My ideal breakfast is low effort but big on flavor and good-for-me (and you) ingredients. Though it tastes like peach cobbler, his baked oatmeal with canned peaches, ginger, walnuts, and yogurt checks all the boxes. And the peach juice adds more peachy flavor!

Besides toasting the walnuts, this is a stir together and bake recipe. An 8″ x 8″ pan serves six, but if your family is smaller, you get leftovers throughout the week. Another box checked on the ideal breakfast.

A spoonful of baked oatmeal with peaches, walnuts, yogurt and honey

How to make Baked Peach Oatmeal

Because you can make this ahead, this is great for brunch or company.

  1. Toast the walnuts as the oven heats. They should lightly brown and smell, well, toasty. Set aside to cool.
  2. Stir the oats together with the other dry ingredients.
  3. Mix the milk, egg, yogurt, peach juice, and other liquids together until smooth. You don’t want big egg clumps.
  4. Bake until set and lightly browned, about 30 minutes.
Peach baked oatmeal ready for the oven.

The ingredients

  • Steel-cut oats Bring texture, fiber, and protein to the dish.
  • Walnuts add texture, healthy fats, fiber, and protein.
  • Milk, yogurt and egg provide creaminess and protein to help you feel full longer.
  • Canned peaches are a pantry staple. Look for those packed in juice and stock up when you find a sale. Top yogurt or cottage cheese, blend in a smoothie, serve as dessert or make baked oatmeal.
  • Spices and flavorings ginger, vanilla, honey, and peach juice take oatmeal from drab to fab
ingredients for baked oatmeal peaches, walnuts, egg, honey, ginger, yogurt, egg, and steel-cut oats

How to Store and Reheat

Store leftovers, covered in the refrigerator for up to 4 days.

Reheat at 350℉ for 20 minutes, until heated through or in microwave on 50% power for 2 minutes, check to see if it’s heated to your liking.

How to serve peach baked oatmeal

  • Top with yogurt
  • Pour milk over
  • Add sliced banana or blueberries if you want more fruit.

Try other LiveBest baked oatmeal recipes

High Five Fiber Challenge

I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals toward high fiber meals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.

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baked peach oatmeal in a pan with milk in background

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Baked Peach Oatmeal

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5 from 1 review

Peach baked oatmeal uses canned peaches so you can enjoy it all year round.

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baked

Ingredients

Scale
  • 1 1/2 cups steel-cut oats
  • 1 cup toasted walnuts, chopped
  • 1 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/2 cup plain yogurt
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1 15-ounce can peaches, packed in juice, diced or sliced

Instructions

  1. Heat oven to 375℉. Place walnuts on baking sheet and bake while oven is heating. After about 12 minutes, they should smell toasty and be lightly browned. Remove walnuts from oven.
  2. Lightly spray 8 x 8-inch baking pan with cooking spray.
  3. In a large bowl stir together oats, nuts, ginger, and salt.
  4. In a separate bowl, mix milk, egg, yogurt, honey, vanilla, and peach juice together so that the egg is broken up and incorporated.
  5. Pour liquid ingredients into oat mixture, add peaches, stir to combine. Transfer all to prepared 8″ x 8″ pan.
  6. Bake at 375℉ for 30-35 minutes, until mixture is set and lightly browned.
  7. Keeps up to 4 days refrigerated.

Notes

Canned peaches make this convenient. The peach juice adds more peachy flavor. If using fresh or frozen peaches, increase milk by 1/2 cup to replace the peach juice.

  • Top with yogurt
  • Pour milk over
  • Add sliced banana or blueberries if you want more fruit.
small pan filled with baked peach oatmeal, milk in background

Comments

  1. Reply

    This turned out great. I used frozen peach slices and had on hand to use up McCann “Quick cooking steel cut oats” and was pleased with how it baked. I cut back on the walnut amount just to keep calories a bit better for me. Will make it again and will try the long cooking regular steel cut oats.



    1. Author
      Reply

      Thanks, Frances! Nice way to use what you have. So pleased to hear you substitution worked.
      Judy

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