This Peaches and Cream Baked Oatmeal is perfect for a special brunch. It elevates ordinary oatmeal into something elegant while remaining healthy—old-fashioned oats provide soluble fiber—low in sugar and fat, and vegetarian.
Start your morning with Peaches and Cream Baked Oatmeal: an easy, nourishing breakfast that bakes while you get ready for the day. Try it and see how it refreshes your routine.
This version of Peaches and Cream Baked Oatmeal was originally developed for a food blog in 2011. I often return to fresh, whole ingredients and classic techniques when I cook, and this recipe reflects that approach.
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Special brunch dish
I first prepared this Peaches and Cream Baked Oatmeal as part of a holiday brunch spread. It fits beautifully on a brunch table alongside egg dishes, fruit, and coffee.
This baked oatmeal pairs well with any milk—dairy (skim to whole) or plant-based alternatives such as soy or almond milk.
It’s quick to assemble, then bakes in the oven while you spend time with family. Best of all, it’s delicious and satisfying.
Leftovers are also great chilled from the fridge the next day.
This dish works year-round. I like to serve food that tastes great because meals bring people together; a tasty dish encourages conversation and connection.
Gathering for a family meal is about sharing stories and enjoying each other’s company, and flavorful food helps make that happen.
If you enjoy oatmeal for breakfast or brunch, try it in new forms—baked, topped with fresh fruit, or combined with nuts and spices for variety.
Whole food
I prefer nourishing, whole foods whenever possible. Fresh peaches in the oatmeal taste better and are more wholesome than peach-flavored instant varieties.
Using pure maple syrup instead of high-fructose syrups delivers cleaner flavor and a more natural sweetness.
Dietary restrictions
Many families juggle dietary restrictions and picky eaters. My approach is to offer a few choices at the meal so everyone can find something they like.
For example, include both vegetarian and meat-containing dishes so guests can choose. Offer dairy and non-dairy options, and label dishes so people know what’s in them.
Serve coffee alongside caffeine-free teas for guests who avoid caffeine. Variety, clear labeling, and balance help accommodate different needs without making the meal complicated.
Family style casserole or individual servings
You can make this as a large family-style casserole or portion it into individual servings. To serve individually, divide the mixture into six shallow oven-proof bowls and reduce the baking time to 40–45 minutes.
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Peaches and Cream Baked Oatmeal Recipe
Peaches and Cream Baked Oatmeal
Debi
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Ingredients
- 1 ½ cups old-fashioned rolled oats
- 1 ½ cups sliced peaches peeled (fresh or frozen)
- ¼ cup light brown sugar or pure maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 cups milk
- ¼ teaspoon kosher salt
- toasted slivered almonds optional
Instructions
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Preheat the oven to 350°F (175°C).
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Lightly oil an 8-inch square pan, a 3-quart ovenproof dish, or six shallow ovenproof bowls with nonstick spray.
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In a large bowl, combine the oats, peaches, and sugar (if you use maple syrup, add it with the wet ingredients). In a separate bowl, whisk the egg, vanilla, almond extract, milk, and salt until blended. Pour the milk mixture over the oat mixture and stir to combine.
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Transfer the mixture to the prepared pan and bake uncovered. For a large dish, bake 60–70 minutes; for six small dishes, bake 40–45 minutes. Bake until golden and set in the center.
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Serve warm, garnished with toasted slivered almonds if desired.
Nutrition
Nutritional information is an estimate and will vary by ingredients, brands, portion sizes, and preparation.