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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“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!”
Erin
easy peach baked oatmeal
When I’m craving a hearty and cozy breakfast, oats are my go-to. I find baking them up with fruit, sugar, and cream transforms them into one of the most satisfying breakfast dishes. In this peach baked oatmeal, I’ve used the juice from the peaches to add natural sweetness and moisture so the oats turn out soft, chewy, and slightly caramelized.
The best thing about baked oatmeal, in my opinion, is how incredibly flexible it can be. You can easily substitute with any can of fruit you have in the pantry, or use fresh fruit if that’s what you prefer. Not only do you get some flexibility with this type of recipe, but you also get some hands-off time so you can tackle your to-do list while the oatmeal bakes.
Great for serving a crowd or having breakfast ready in the fridge, I am sure you’ll find this peach baked oatmeal so good you’ll be tempted to eat it for dessert.
Recipe Success Tips
- Use old-fashioned oats instead of quick oats. Old-fashioned oats will give your baked oatmeal a chewier 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.
- Don’t overmix the batter. Overmixing will make your baked oatmeal tough. Fold the ingredients in and mix until they are barely combined.
- Canned peaches are the way to go. Canned peaches in juice is my go-to, as I use the juice 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.
- Need an egg substitute? If you want to skip the eggs, you can try using 2 ripe bananas as a binder.
- Bake the oatmeal until it’s cooked through. Underbaked oatmeal will be mushy. You want the oatmeal to have a slight bite.
Peach Baked Oatmeal
Cost $6.54 recipe / $1.09 serving
Ingredients
- 2 15oz. cans sliced peaches (in their juice, $3.44)
- ½ cup brown sugar (divided, $0.24)
- ½ tsp cinnamon (divided, $0.05)
- 8 Tbsp salted butter (divided, $0.91*)
- ½ tsp vanilla (almond extract also works, divided, $0.33)
- 3 cups oats (old-fashioned or rolled, $0.54)
- 1 pinch salt ($0.01)
- ½ cup heavy cream ($0.66**)
- 2 large eggs (beaten, $0.36)
Instructions
- Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juice. Add the drained peaches to an 8×8 inch baking dish, reserving six slices for garnish. (13×9 inch if doubling) Add ¼ cup brown sugar and ¼ tsp cinnamon to the peaches. Dice 4 Tbsp of butter and sprinkle over the peaches. Finish with ¼ tsp of vanilla. Mix thoroughly.
- Add the old-fashioned or rolled oats to a large bowl. Add ¼ tsp cinnamon, pinch salt, and the remaining ¼ cup brown sugar, and mix well.
- Mix 1 cup of peach juice with the cream and the remaining ¼ tsp 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 tbsp 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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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Peach baked Oatmeal Step-by-Step Photos
Prepare the peaches and the oven: Set a rack in the middle of your oven and preheat it to 375°F. Drain 2 (15 oz.) cans peaches, reserving the juice. Lay the drained peaches in an 8×8 baking dish, reserving six slices for garnish. (Use a 13×9-inch dish, if doubling the recipe). Add ¼ cup brown sugar and ¼ teaspoon cinnamon to the peaches. Dice 4 Tbsp butter (1/2 stick) and sprinkle it over the peaches. Drizzle with ¼ tsp vanilla.
Prepare the oats: Add 3 cups old-fashioned or rolled oats to a large bowl, and add ¼ tsp cinnamon, a pinch of salt, and the remaining ¼ cup brown sugar, and mix well.
Mix 1 cup of peach juice with ½ cup heavy cream and the remaining ¼ tsp vanilla. Stir in 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 Tbsp butter and sprinkle it over the top. Garnish with the reserved peach slices that were set aside.
Bake: Bake the oats until 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.)
Serve: I like to serve the oatmeal with a little cream in a bowl that I refill over and over and over again. To take this breakfast over the top, you can also serve it with homemade whipped cream.
Serving Suggestions
For the ultimate breakfast feast, I love pairing this baked oatmeal with a steaming cup of golden milk. For an even cozier breakfast, I’ll pair the oatmeal with homemade applesauce, which adds a whole ‘nother level of sweetness. When I need a bit of a pick-me-up, nothing does the trick like a tall glass of cold brewed coffee.
Storing and Reheating
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. You can freeze the baked oats as a casserole or cut them into individual servings for quick and easy weekday breakfasts. To reheat, microwave for a few minutes until steaming.
I doubled the recipe and made this for a friends and family brunch last weekend and it was a hit with everyone. I did have to put it under a low broiler to get the top really brown and crispy. I reheating the leftovers for breakfast today and it was just as good as it was out of the oven!
Can i cut this into individual servings and freeze?
You should be able to!
I love baked oatmeal and just tried this recipe and it’s a winner! The soft canned peaches give a nice texture and the spices made it taste warm and homey. Will definitely make this one again!
Hi! How would you recommend modifying for fresh peaches instead of canned?
You’ll need about 2 cups of fresh peaches/fruit and you would need to add about a cup of liquid to the oatmeal since we use the juice from the can as well. Depending on how sweet you like things, you might also want to add a touch more sugar.
Easy, filling, makes busy mornings less hectic. Peaches and cream is one of the best flavor combos and it works surprisingly well with oatmeal. I add a little more cinnamon to mine. It definitely feels like more than 6 servings too.
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.
I tried it as written and also with the butter decreased by half. Honestly both turned out delicious. I feel like oatmeal recipes tend to be pretty flexible. If you do make it with less butter and don’t like it, I’m sure you could add a pat of butter to a warm serving. 😋
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!