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Peach Baked Oatmeal Recipe
Ash Tyrrell

Peach Baked Oatmeal Recipe

I made this peach baked oatmeal for the first time on a lazy Sunday morning when I had a bowl of ripe peaches sitting on my counter that needed to be used up. I wasn't expecting much, but the moment it came out of the oven, my whole kitchen smelled like a peach cobbler, and I knew I'd be making this one again.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats – forms a hearty base and holds its shape better than quick oats
  • 2 ½ cups unsweetened almond milk – swap in any milk you already have on hand
  • 1 teaspoon ground cinnamon – adds warmth without overpowering the peach flavor
  • 1 teaspoon vanilla extract – rounds out the sweetness in every bite
  • ½ teaspoon almond extract – just a little goes a long way with peaches
  • 2 cups ripe peaches chopped and sliced separately – use fruit that's actually in season for the best flavor
  • ¼ cup maple syrup – adjust up or down depending on how sweet you like it
  • 2 tablespoons melted coconut oil or butter optional – adds richness, but feel free to skip it
  • A pinch of sea salt – brings out all the other flavors in the dish

Method
 

  1. Start by preheating your oven to 375°F so it's ready once your batter is mixed. While it heats, chop one cup of peaches and slice the rest separately, since you'll use them differently in the recipe. I like to leave the skin on for extra color and a softer texture.
  2. In a large bowl, stir together the oats, almond milk, cinnamon, vanilla, almond extract, maple syrup, coconut oil, sea salt, and the chopped peaches. Mix until everything is evenly combined and no dry oats remain at the bottom of the bowl.
  3. Coat your 8x8 baking dish with non-stick spray, then pour in the oat mixture. Arrange the sliced peaches over the top in whatever pattern makes you happy. This step decides how pretty the finished dish looks, so take your time with it.
  4. Slide the dish into the oven and bake for 45-50 minutes, until the top turns golden and the center is set. Let it rest for about 5 minutes once it's out, since it firms up a bit as it cools.
  5. Scoop it into bowls while it's still warm, or portion it into containers for the week ahead. I usually add a splash of milk on top right before eating to loosen it up a little.

Notes

  • I always use peaches that give slightly when I press them, since underripe ones don't add much flavor.
  • I've found letting the batter sit for 5 minutes before baking helps the oats soak up more liquid.
  • I like adding a handful of chopped pecans for crunch, though that part is totally optional.
  • I never skip the pinch of salt, since it makes the peach flavor taste more pronounced.
  • I keep a little extra maple syrup on the side for drizzling, since the baked-in sweetness fades a touch.