Wholesome and delicious Peach Baked Oatmeal is bursting with healthy, real food ingredients for a make-ahead breakfast that will fuel you through the morning!
Summer is in full swing, so today I'm sharing a wholesome breakfast recipe that stars my favorite summer stone fruit: Peach Baked Oatmeal!
And I'm telling y'all, this is a gooood one.
Why Make Baked Oatmeal?
If you've been hanging around Five Heart Home for any time at all, you may recall that I have a penchant for baked oatmeal. Allow me to elaborate on the reasons for my baked oatmeal adoration...
How to Make It
To elaborate upon bullet #3 above, Peach Baked Oatmeal (like all baked oatmeal recipes) is extremely quick and simple to make!
Possible Substitutions
You can easily make this baked oatmeal your own with a few ingredient substitutions!
- Oats. I prefer making baked oatmeal using old-fashioned rolled oats for a chewier texture. If you only have quick oats on hand, however, they will work...you'll just need to use slightly less since they're packed more tightly when measured out.
- Fruit. This recipe would be equally delicious with other types of summer stone fruit, such as nectarines, plums, or cherries.
- Milk. I typically use whole milk in this recipe, but you may opt to use skim milk. You can also use your favorite type of dairy-free milk, such as almond milk or oat milk.
- Nuts. Just about any type of nut will work in baked oatmeal, such as chopped pecans or walnuts in place of the suggested sliced almonds. And if you toast your nuts ahead of time, they're retain a nuttier flavor and crunchier texture once baked into the oatmeal. Toasted nuts are also a great textural contrast when sprinkled on top of creamy baked oatmeal!
- Oil. If you wish, you may substitute a different type of neutral oil (such as sunflower) or melted butter for the coconut oil.
- Natural sweetener. Honey may be substituted for the maple syrup for a slightly different flavor.
- Flavorings. Feel free to increase, decrease or omit the cinnamon, vanilla, and/or almond extract.
Helpful Tips, Tricks, & Equipment
- I almost always make baked oatmeal in an 8-inch square baking dish. However, any baking dish with an approximately 2-quart capacity will work, as the 9-inch deep dish pie plate pictured in this post.
- 2 medium peaches, peeled and diced, should (approximately) yield the 2 cups needed for this recipe. And you can always add extra! If fresh peaches are out of season, you may use frozen or canned peaches, but keep in mind that they may not be as sweet and juicy.
- Reheat baked oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.
So have I convinced you to give baked oatmeal a whirl? Specifically, you need to try this Peach Baked Oatmeal...STAT!
Because let's not forget that ripe, sweet, juicy peaches are at their peak! And there's no better way to take advantage of summer's most glorious fruit than with a breakfast recipe that's wholesome, easy to make, and bursting with peachy goodness in every bite.
More Tasty Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Coconut Almond Baked Oatmeal
- Banana Bread Baked Oatmeal
- ...and even more baked oatmeal flavors!
Peach Baked Oatmeal
Wholesome and delicious Peach Baked Oatmeal is bursting with healthy, real food ingredients for a make-ahead breakfast that will fuel you through the morning! Course: BreakfastCuisine: American Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 6 servings Calories: 357kcal Print Pin RateIngredients
- 2 cups rolled oats
- ¾ cup sliced or chopped almonds
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups diced fresh peaches
- ¾ cup milk, at room temperature
- 2 eggs, at room temperature
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ¼ cup coconut oil, melted and slightly cooled
Instructions
- Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish (or a comparably sized 2-quart baking dish).
- In a large bowl, combine oats, almonds, cinnamon, and salt. Mix in diced peaches, milk, eggs, maple syrup, vanilla, and almond extract. Stir in coconut oil until all ingredients are well combined.
- Spread oatmeal into prepared baking dish and bake for 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk or cream drizzled over the top, maple syrup, additional toasted nuts or diced peaches.
Notes
- I almost always make baked oatmeal in an 8-inch square baking dish. However, any baking dish with an approximately 2-quart capacity will work, as the 9-inch deep dish pie plate pictured in this post.
- 2 medium peaches, peeled and diced, should (approximately) yield the 2 cups needed for this recipe. If fresh peaches are out of season, you may use frozen or canned peaches, but keep in mind that they may not be as sweet and juicy.
- Feel free to substitute your favorite nuts for the almonds. Additional toasted nuts make a delicious garnish.
- Reheat baked oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.
- This recipe can be made dairy-free by using almond milk, oat milk, or your favorite non-dairy milk.
Nutrition
Calories: 357kcal | Carbohydrates: 37g | Protein: 9g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 133mg | Potassium: 381mg | Fiber: 5g | Sugar: 14g | Vitamin A: 295IU | Vitamin C: 3.4mg | Calcium: 113mg | Iron: 2mg Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!Post originally published on August 27, 2018.
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