Peaches and Cream Baked Oatmeal
Made with juicy peaches and dairy-free milk, this prep ahead breakfast will keep you full and satisfied for hours! (dairy-free & gluten-free)
We’re going back in time to revisit a recipe that I originally posted six years ago. SIX YEARS! Clearly it’s a good one since I find myself making it on a regular basis when peaches are in season.
Actually the last time I made it I added blueberries too and it was so good. But it’s also totally fine if you want to keep things simple and just go the peach route on its own.
Peaches n’ Cream Baked Oatmeal Ingredients
- Rolled Oats- I usually use rolled oats because that’s what I tend to have on hand. The texture ends up slightly chewy. If you prefer something less chewy, you can use quick cooking oats instead. However, steel cut oats will not work here.
- Non-Dairy Milk- Coconut milk makes for a super creamy texture but oat milk or almond milk also work great. Having a little extra for serving is always a good idea.
- Honey or Pure Maple Syrup- Either of these make a great natural sweetener. If you find the end result isn’t sweet enough for you, feel free to drizzle some more on top when you’re serving.
- Pastured Eggs or Flax Eggs- I’ve made this vegan and with eggs and both versions are great!
- Vanilla Extract- Because you can’t go wrong with a little vanilla.
- Vegan Butter- I prefer to use vegan butter (specifically Miyokos) because it tastes so darn good. That said, coconut oil is also a good option.
- Diced Peaches- Opting for ripe, sweet peaches makes for the best baked oatmeal. You could also add in fresh blueberries if you’re feeling lucky.
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How to Make Peaches n’ Cream Baked Oatmeal
- Whisk together wet ingredients in a large bowl.
- Add the oats, salt and diced peaches.
- Pour into a greased baking dish and bake.
- Serve warm with milk and enjoy!
The best part about baking oatmeal is that you can prepare it the night before and wake up on a lazy weekend morning, throw it in the oven and relax while the tantalizing aroma wafts through your house. Or even better, for a quick breakfast during the week, you can bake it ahead of time and then reheat it in the microwave when you’re ready to roll. Trust me, you’ll never look back at oatmeal packets after you try this!
Looking for more prep ahead breakfasts?
Peaches n’ Cream Baked Oatmeal
Ingredients
- 1½ cup (354.88 ml) non-dairy milk
- 2-3 tablespoons (40 g) honey or pure maple syrup
- 2 (100 g) pastured eggs, or 2 flax eggs
- 1 teaspoon (5 g) vanilla extract
- 2 cups (200 g) rolled oats, certified gluten-free for allergies
- 1/4 teaspoon (2 g) fine sea salt
- 3 tablespoons (42 g) melted vegan butter or coconut oil
- 1½ cup (230 g) diced peaches, approximately 2 large peaches
Instructions
- Preheat the oven to 350°F and grease a 9×9” baking dish. Melt butter or oil in microwave for 15 to 20 seconds. Set aside to cool.
- In a large bowl, whisk the eggs, milk, honey, and vanilla extract. Add the oats, salt and melted butter. Place the peaches on top. Stir ingredients until evenly combined. Pour mixture into the baking dish and bake in the preheated oven for 30 to 35 minutes.
- Allow to cool for several minutes then serve warm with a splash of milk (optional) and enjoy!
Wow that looks SUPER good and strangely enough, my sister in law just gave me a GIANT bag of oats she got an an amish market!
So just made it with no eggs and with 2% milk let’s see if it comes out the same :-)
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If I substitute chia seeds in place of the egg, how much should I use?
One tablespoon should be sufficient!
Wow, I’ve been following your blog for a LONG time my friend! That’s why I feel like I know you even though we only met in person once :) I have been obsessed with peaches this summer. SO GOOD!! I think my mom would love this recipe, so I’ll have to make it for her soon.
It’s crazy how long it’s been, right?! :)
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Just made this and it’s seriously so delicious!! I’m going to try adding blueberries next time, but this will be on rotation during peach season!!!
This is a delicious recipe! It also froze well in extra portions. Thank you!
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Hello.
How would I substitute 2 flax eggs for regular eggs? How much flax would I use with how much water and would I need to add any other ingredients?
Thank you,
Hiroshi
1 tablespoon ground flax + 3 tablespoons water is equivalent to 1 egg. So you would need 2T flax + 6T water. :)
This turned out great with the flaxseed meal and applesauce instead of the coconut oil. Thank you for the recipe. :)
Quick, easy, and delicious!
This was super easy to make. I reduced the maple syrup to 1 tbsp, used non-dairy stick butter, and unsweetened almond milk. It came out great. I would probably add more peaches next time. I would like to try coconut milk also–do you mean refrigerated or canned coconut milk?
Canned coconut milk will give you the creamiest texture as it is highest in fat but it also has a stronger coconut flavor. For the recipe, I typically use the carton of coconut milk.