I know this recipe for buttery Peach Baked Oatmeal is awesome because everyone in the studio got quiet when they were eating it, a rare moment with our lively group! Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite. Did I mention this baked oatmeal comes in at a little over a dollar per serving?? You’ve got to make this recipe!
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What is Baked Oatmeal?
Baked oatmeal is exactly what it sounds like. It’s oats mixed with a liquid, a binder (like eggs), a sweetener, a fat (like butter), and other ingredients to add flavor and texture, like fruit, nuts, and spices. The oatmeal absorbs all of the flavors that were mixed into it so it blossoms when you taste it. My recipe is less custardy than our website’s other baked oatmeal recipes. It has more of a bite, like pasta. That’s because I use less liquid, so the oats retain their shape and get these crispy golden edges… OMG, I have to stop writing about it cause I’m going to end up in my kitchen making baked oatmeal at 10 o’clock at night like a crazy person. Just trust. It’s fantastic.
Ingredients For Baked Oatmeal
The best thing about baked oatmeal is that it’s endlessly customizable. You can use any fruit, nuts, or spices you like. This is what you’ll need to make my favorite combination:
- Oatmeal– Skip the instant oats which turn to mush in a heartbeat and stick to old-fashioned, which will give you a better texture. While you can bake steel-cut oats, the liquid-to-oats ratio is different, and I haven’t tested that, so I can’t give you any direction.
- Peaches– Canned in their own juices is my go-to, as I use the juices in the recipe. If using fresh or frozen, you’ll need to add a cup of water to the mix. You can substitute peaches with apples, pears, or bananas, also adding a cup of water to the mix.
- Butter– because you can’t get those crispy edges without it and those crispy edges are EVERYTHING. Substitute with vegan butter if you’re dairy-free.
- Cream– helps create a velvety texture. You can use whole milk as well, though I’d add an additional tablespoon of butter. Use coconut cream if you want to skip the dairy. Just make sure it’s full fat. You need it.
- Eggs– will help bind the oatmeal. If you want to skip the eggs you can try using 2 ripe bananas as a binder.
- Brown Sugar– mixes with the butter to develop deep caramel notes. You can substitute it with your preferred sweetener.
- Cinnamon and Vanilla– season and scent the oatmeal. They also pair exquisitely with peaches and help elevate the fruit’s flavors.
Tips For The Best Baked Oatmeal
- Use old-fashioned oats instead of quick oats. Old-fashioned oats will give your baked oatmeal a chewier texture.
- Don’t overmix the batter. Overmixing will make your baked oatmeal tough. Fold the ingredients in and mix until they are barely combined.
- Bake the oatmeal until it’s cooked through. Underbaked oatmeal will be mushy. You want the oatmeal to have a slight bite.
Baked Oatmeal Toppings
If you’re looking to add a little extra oomph to your Peach Baked Oatmeal, it pairs beautifully with our Homemade Whipped Cream. You can also top it with Strawberry Syrup, Blueberry Sauce, or our Lemon Curd. Or you can go wild and use all four! ( Editor’s Note: I know it seems like too much sugar, Beth- but think of how amazing it would be to start your day with such decadence! Don’t fight it. )
Storing and Reheating Leftovers
Cool leftovers completely before storing them so the oatmeal doesn’t get soggy. Store baked oatmeal in an airtight container. It will keep in the refrigerator for up to three days and in the freezer for three months. To reheat, microwave it for a few minutes until steaming.
Peach Baked Oatmeal
Servings 6 servingsIngredients
- 2 15oz. cans sliced peaches in their juices ($3.18)
- 1/2 cup brown sugar, divided ($0.24)
- 8 Tbsp salted butter, divided ($1.12)
- 1/2 tsp vanilla, divided ($0.25)
- 1/2 tsp cinnamon, divided ($0.05)
- 1 pinch salt ($0.01)
- 3 cups oats (old-fashioned or rolled) ($0.54)
- 1/2 cup heavy cream ($0.69)
- 2 large eggs, beaten ($0.22)
Instructions
- Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juices. Add the drained peaches to an 8×8 inch baking dish, reserving six slices for garnish. (13×9 inch if doubling) Add 1/4cup brown sugar and 1/4 teaspoon cinnamon to the peaches. Dice 4 tablespoons of butter and sprinkle over the peaches. Finish with 1/4 teaspoon of vanilla. Mix thoroughly.
- Add the old-fashioned or rolled oats to a large bowl. Add 1/4teaspoon cinnamon, 1 pinch salt, and the remaining 1/4cup brown sugar and mix well.
- Mix 1 cup of peach juices with the cream and the remaining 1/4 teaspoon of vanilla. Add the beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
- Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
- Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes. Enjoy as is or serve with a little cream!
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Nutrition
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How to Make Peach baked Oatmeal – Step by Step Photos
Set a rack in the middle of your oven and preheat it to 375°F. Drain the 2 (15oz) cans of peaches, reserving the juices. Add the drained peaches to an 8×8 baking dish, reserving six slices for garnish. (13×9 inch if doubling the recipe) Add 1/4 cup brown sugar and 1/4 teaspoon cinnamon to the peaches. Dice 1/2 stick of butter and sprinkle it over the peaches. Finish with 1/4 teaspoon of vanilla.
Add 3 cups of old-fashioned or rolled oats to a large bowl. Add 1/4 teaspoon cinnamon, 1 pinch of salt, and the remaining 1/4 cup brown sugar and mix well.
Mix 1 cup of peach juice with the 1/2 cup of heavy cream and the remaining 1/4 teaspoon of vanilla. Add the 2 beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes before serving! (If you can wait for that long. I’ve yet to accomplish this feat. But I don’t mind eating peach-flavored lava. You do you.) I like to serve it with a little cream in a bowl that I refill over and over and over again. Enjoy!
I was trying look up this recipe just now using the ingredient index, and for some reason it doesn’t show up when I search by “oats”. It’s not a big deal or anything, just thought I’d mention it.
Made this recipe in the morning and it’s came out tasty! Though it was a little bubbly around the sides at 45 minutes so I left it in the oven for another 5 minutes and came out more like the final picture. Perhaps I had a bit more than 1 cup of peach juice but overall really easy and good recipe. Thanks!
Looks delicious! Can I use half and half instead of the cream?
That should be fine!
Hoping to make this for my to-go breakfasts for the week. Can it be reheated or eaten at room temperature and if not eating immediately (I’m planning onmaking it for the upcoming week) should it be refrigerated ? Thanks !
If not eating right away I would refrigerate it. You can definitely reheat in the microwave or eat it cold if you like it that way!
Almost no flavor in the oats. I probably would of liked it better if there was a little flour and the peaches mixed in the layered.
Absolutely delicious!! I used fresh cherries and nectarines because that’s what I had on hand and instead of cinnamon I used some almond extract as the bonus flavour.
It rocks and I’m having to stop myself from inhaling the dish in one go.
This one is going in my regular rotation for sure, the combinations are endless!
Followed the basic recipe this time but did half peaches half pineapple and as expected it still slaps!!
So good I want to cry. I made it for tomorrow for breakfast, and just ate an 1/8th of it for tonight’s dessert. :-)
Could the butter be decreased by 1/2, love it just trying to cut calories!
Hi Sandy! You can try it, but I haven’t done so, so I can’t give you a definitive answer. The texture will change as the fat content will be reduced by half, and the flavor will change as well. But that doesn’t mean you won’t like it. I would def experiment.
Receta que se ve espectacular! Urge hacerla y probarla. Mil gracias Budget Bytes por todas las recetas que nos sugieres y compartes. Saludos respetuosos a tod@s.
Where is the pinch of salt supposed to come in? The peach mixture or the oat mixture? (I guessed with the peaches, because of the order of ingredients but it’s not listed in the recipe itself.)
It’s with the sugar in the oats. A little salt makes sugar sing! Thanks for catching that!
Could this be made the night before and put in the oven in the morning? I’m always looking to simplify mornings! Looks delicious!
I haven’t done it that way! I’m sure it could be. Though, the oats would absorb most of the peach juices, so I’m unsure what the final texture would be. But I bet it would still be awesome!
Best baked oatmeal I’ve ever made. So hard to not go back in the kitchen right now and eat the entire pan. This will definitely be a recipe I make again and again. Thank you!
I made this for breakfast yesterday, and between that and our constant nibbling it’s almost gone. It made a great dessert warmed up and with a scoop of ice cream on top, too. The ony thing I changed was to use almond extract instead of vanilla, something I learned from my mom years ago. Thanks, Monti!
Yaaaassssss on the almond extract!! It makes such a difference! I’m glad you enjoyed it. I’ve been making it non-stop and eating it like a cold bread pudding with whipped cream!! #greatminds hahahaha
I saw your comment so the second time I made this I subbed almond extract for the vanilla extract and I also added sliced almonds on top before baking. It was incredible! It has now moved into first place for baked oatmeal recipes in my house.
This is such a genius recipe. It’s like a breakfast bar in a baking dish. I had everything on hand except the canned peach. Made my boyfriend go get a can, and I let him eat most of the dish! I’d make this again for sure! It’s so yummy.
Thank you so much, Sally!!
This sounds intensely peach. Do you think it would it work with fresh peaches and milk instead of the peach juice?
Here are Monti’s suggestions in the blog post: “Peaches– Canned in their own juices is my go-to, as I use the juices in the recipe. If using fresh or frozen, you’ll need to add a cup of water to the mix. You can substitute peaches with apples, pears, or bananas, also adding a cup of water to the mix.”
This was really yummy. I only had canned pears, and that definitely worked. Very sweet and rich, this works as well for dessert as breakfast–think a couple of scoops of vanilla ice cream. I think it would also be terrific with canned apricots or even plums–although those fruits are getting hard to find.
OMG CANNED APRICOTS!!!!!! Amazing call! xoxo
I would love to make this since I love all things peach! Can I double check the size of the baking dish? It looks like an 8×8 in the pic, but the recipe says 13×9? Thanks
Hi Diana! Thanks for catching that. It’s 8×8, but if you double the recipe it’s 13×9.
xoxo
Thanks for letting me know. I can’t wait to make it ! :)
I swear I’ve read the recipe 2 or 3 times. The ingredients list says “1/2 tap cinnamon divided” but I only see where 1/4 tsp is added to the oats. Where does the other 1/4 tsp of cinnamon get added?
I need you as my proof reader! It’s in the very first step- cinnamon, vanilla, and peaches are a match made in heaven. But you also want to have some of that cinnamon interspersed throughout the oats, so I divided it. Half on the peaches, half on the oats. I’m experimenting with this recipe for my new book, but I’m making it with candied green papaya! I’ll keep you posted. xoxo