I’ve recently fallen in love with baked oatmeal–warm, hearty, delicious, and so easy to adapt to what you have on hand or seasonal flavors. A couple of years ago, my sister gave me The Best Baked Oatmeal Recipe, and I keep tweaking it to make new variations. This Peaches and Cream Baked Oatmeal turned out incredible! The fresh peaches make it taste like summer in a bowl. Drizzled with cream, this delicious breakfast could pass for a healthy dessert.
My kids go crazy over baked oatmeal–like, they gobble it up. It’s become something I make at least once a week now because I know it’s going to be a hit, and everyone will eat it. The best part is it literally takes 2 minutes to whip up. It can also be stirred up the night before and then baked in the morning. I’m telling you: Baked oatmeal is going to be your new best friend. I know it sounds like a plain Jane, blah kind of thing, but you gotta give it a chance! It’s going to shock you with its deliciousness!
More of my Favorite Breakfast Recipes
- The Best Easy Baked French Toast
- Easy Quiche Recipe
- Overnight Butterscotch Monkey Bread
- Easy Crepe Recipe
- Cheesy Ham and Potato Breakfast Casserole
- Down Home Biscuits and Gravy
- Copycat Diner Style Pancakes
step-by-step pictures for how to make Peaches and Cream Baked Oatmeal
Frequently Asked Questions about how to make Peaches and Cream Baked Oatmeal
CAN I DOUBLE THE RECIPE?
Yes, of course. You will need to bake it in a 9×13 pan if you double the recipe. It may also need a little extra cooking time, as it will be thicker doubled and baked in a 9×13. The other option is to divide the double batch into two pie pans or 8×8 baking dishes. This way you could do one plain and one with chocolate chips. 🙂
do you recommend using frozen peaches?
If you choose to use frozen peaches, I recommend using 1-2 cups, diced. First, let them thaw, drain off the excess juice, and then dice them into bite-size pieces.
will cANNED PEACHES WORK IN THIS RECIPE?
Yes. You can substitute the two fresh peaches for a 15-ounce can of sliced peaches. Drain the juice or syrup from the canned peaches, and then dice them up before you add them to the oatmeal mixture.
CAN I SUBSTITUTE BUTTER OR COCONUT OIL FOR THE CANOLA OIL?
Yes, butter or coconut oil would make a great substitute. The butter will give the oatmeal a very rich taste. If you do choose to use butter or coconut oil, make sure to melt them first and let them cool, so the hot melted butter won’t start cooking the eggs when you add them.
WILL THIS BAKED OATMEAL WORK WITH OLD-FASHIONED OATS?
I recommend quick oats for this recipe. They give it a great consistency and absorb the milk mixture better than old-fashioned oats do. If you choose to use old-fashioned oats, you will definitely want to make it the night before so it has plenty of time to absorb the liquid before baking.
how should I store the baked oatmeal?
This recipe is made out of similar ingredients to cookies. Like cookies, you can choose to refrigerate them or not. If you want the baked oatmeal to last all week, yes, put it in the fridge. If there is only a little left and you think someone will eat it the next morning for breakfast, it is fine to sit out on the counter at room temperature.
You can also freeze the baked oatmeal after it has been baked. Let it cool completely, and then cover it tightly with foil and then plastic wrap. When you are ready to serve it, take it out, let it defrost, and then reheat it in the oven at 275 degrees for 10-15 minutes.
- 2 fresh peaches, diced
- ¾ cup granulated sugar
- ½ cup canola oil or vegetable oil
- 2 eggs
- 1 cup milk
- 1 tsp vanilla
- 1 tbsp baking powder
- ½ tsp salt
- ⅛ tsp ground nutmeg, scant
- 3 cups quick oats
- 3 tbsp brown sugar
- ¼ tsp cinnamon (I just do a few shakes.)
- First, add the granulated sugar and oil together in a medium-sized mixing bowl. Mix well.
- Beat in the eggs, and then add the milk, vanilla, baking powder, salt, and ground nutmeg. Stir until well blended.
- Next, add the oatmeal. Mix well.
- Add the diced peaches and stir until distributed.
- Spray a large pie pan or an 8x8 or 9x9 glass baking dish with cooking spray.
- Pour the oatmeal mixture into the prepared dish and sprinkle the top with 3 tbsp of brown sugar. Then sprinkle or shake ¼ tsp of cinnamon on the top as well.
- Bake immediately or you can cover and refrigerate overnight.
- Bake at 350 degrees for 35 minutes.
- Serve warm with heavy cream, half and half, or milk.