5 from 54 votes
Peach Baked Oatmeal
Peach Baked Oatmeal combines old fashioned oats with diced and sliced peaches, Greek yogurt, milk, maple syrup, and warming spices baked together until set and golden. The peaches provide juiciness and fruity sweetness, while the oat mixture bakes to a tender but firm consistency. It’s a comforting dish suitable for breakfast or brunch, served warm with optional yogurt or syrup toppings.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
8
Calories:
227 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 ¼ cups old fashioned oats
- 2 tablespoons light brown sugar plus 2 teaspoons; or coconut sugar; divided
- 1 teaspoon baking powder
- 1 teaspoon cinnamon plus ⅛ teaspoon; divided
- ¼ teaspoon kosher salt
- 1 ¼ cup milk any type
- 2 Greek yogurt vanilla or peach flavor; 2% fat; aka Icelandic skyr
- 1 egg large
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil melted, or unsalted butter
- 1 teaspoon vanilla extract
- 2 cups peach diced; fresh or frozen
- 1 cup peach sliced; fresh or frozen
Instructions
- Preheat oven to 350°F. Spray an 8 x 8-inch baking dish with cooking spray.
- Mix the oats, 2 tablespoons sugar, baking powder, cinnamon and salt together in a medium bowl. Whisk the milk, yogurt, egg, maple syrup, coconut oil and vanilla together in another bowl.
- Scatter the diced peaches in the bottom of the prepared baking dish. Pour the oat mixture evenly on top. Pour the milk mixture on top and press to submerge all of the dry ingredients in the liquid. Arrange the peach slices on top and sprinkle with the remaining 2 teaspoons sugar and ⅛ teaspoon cinnamon.
- Bake for 35 to 40 minutes, until set. Let rest for 10 minutes before serving. Serve the oatmeal plain or top it with a dollop of yogurt and/or maple syrup.
Cup of Yum
Notes
- Use fresh or thawed frozen peaches; peeling peaches is optional but leaving skins on adds nutrients.
- Certified gluten-free oats should be used for gluten-free diets.
- To make vegan, use plant-based milk and yogurt and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes).
Nutrition Information
Calories
227kcal
(11%)
Carbohydrates
34g
(11%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
26mg
(9%)
Sodium
118mg
(5%)
Potassium
315mg
(7%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
281IU
(6%)
Vitamin C
4mg
(4%)
Calcium
130mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 227
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 118mg | 5% |
| Potassium | 315mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.