Fresh peaches of the season and old-fashioned oats are such a lovely breakfast combination—truly a match made in breakfast heaven! This recipe for fresh peach-baked oatmeal emerges perfectly cooked (no mushy oatmeal here!) Ready from the oven in just about an hour including prep time. Yum! Call them to the breakfast table now!
This is one of our favorite summer-time breakfast dishes. It was easy enough to make vegan with a few easy switches using plant milk and vegan butter. The fresh peach oatmeal is ready to eat – made sweet and flavorful with brown sugar and cinnamon, or for an extra special breakfast delight, drizzle a little maple syrup on top.
I love oatmeal for breakfast. It just seems so pure…and basic. Though no, I don’t care for basic oatmeal at all! Chocolate overnight oats or apple pie overnight oats are perfect when you want to meal prep. And two-minute oatmeal is what you need when you are preparing a quick and easy oatmeal dish for one.
But when you want to make a big breakfast splash then this peach-baked oatmeal is perfect for the job!
I like to serve fresh peach-baked oats with a few of my favorite breakfast dishes- this way I have a variety of the sweet and savory. Have you tried veggie tofu egg scramble yet? If tofu isn’t your thing, I recommend a vegan breakfast egg scramble with JUST Egg. Round it out with some breakfast potato hash and an orange pineapple smoothie, and you’ve got a very special breakfast planned!
Ingredients needed to make peach-baked oatmeal
- fresh peaches – You will need one cup of diced peaches and one cup of sliced peaches. I usually purchase four peaches to make this recipe only because I’m a little picky with my fruit. This way you’ll have extras to avoid using brown or mushy spots. No need to peel the peaches for this recipe.
- old-fashioned oats – For the best texture do not use quick oats for this recipe. It will be a little too mushy. Do not use steel-cut oats. Steel-cut oats are more of a solid grain and won’t be soft enough to eat. Old-fashioned oats are also called rolled oats.
- brown sugar – Either light brown sugar or dark brown sugar – it does not matter. I used light brown sugar today. You will be using one-fourth a cup of brown sugar. Make sure to pack it well!
- baking powder (not baking soda), ground cinnamon, salt
- vegan butter – You could also substitute the vegan butter with some refined coconut oil. You will need to be mindful that it might need a pinch more salt.
- vanilla extract
- plant milk – I prefer either oat milk or Ripple pea protein milk for the creamy texture and neutral flavor they both bring. Pea protein milk has the added benefit of a little extra protein that oat milk does not have.
- You will also need an 8×8 casserole dish.
How to make peach-baked oats
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
First step: The peaches
After preheating the oven to 375°F and preparing the baking dish by spreading vegan butter on the inside surface (or spritzing with baking spray), you can prepare the peaches.
There is no need the peel the peaches for this recipe! Just wash and cut them. You will need one cup of diced peaches and one cup of sliced peaches.
I usually purchase four peaches when I make this recipe. I am picky about my fruit and don’t like to use any brown or bruised spots on my peaches. You will probably have some leftover peaches. If you can’t eat them right away then pop them in the freezer and use in a smoothie later.
After washing the peaches, start by cutting one in half. If you have freestone peaches then you can just pop the center stone or pit out. If your peaches are clingstone peaches, then you will need to dig out the pit first before slicing. Remember that you will need one cup of sliced peaches and one cup of diced peaches.
Can I use frozen fruit in peach oatmeal?
You can use frozen fruit that has been thawed – but the frozen fruit has often been peeled. No big deal…BUT do you see how lovely the peach skins look on top of the baked oats?
Can I use canned peaches in peach-baked oatmeal?
I’m not going to judge…BUT you will be giving up the lovely darker skin and canned peaches do have a little bit of a “canned” flavor. But I get how busy life can get. If you do use canned peaches, then peaches canned in juice – not heavy syrup would be best.
Make sure to set the sliced peaches and diced peaches aside separately. You will be using the diced peaches in the oatmeal mixture and adding the sliced peaches to the top of the filled casserole dish.
Next step: Prepare the oatmeal Mixture
The first thing you will want to do is to add the dry ingredients along with the melted butter to a medium-sized bowl. Stir together the oats, brown sugar, baking powder, cinnamon, salt, and melted vegan butter until everything is nicely mixed and the melted butter has been incorporated.
Next, you need to add the vanilla to the plant milk and stir it together. Then add the milk with vanilla and the diced peaches to the oat mixture. Gently fold well until everything is well mixed.
Final step: The baking
Transfer the peach oat batter to the prepared casserole dish, smoothing everything into an even layer. You’ll notice that the mixture is pretty thin and liquidy. The baked oats will firm up as they cook. Arrange the sliced peaches evenly over the top of the oats and peaches mixture.
Place the filled baking dish in the 375°F preheated oven and cook for 45-50 minutes. You will know when it is done because the oats will be lightly browned on top and when you give the baked dish a shake, it will be mostly firm. Remember that you are not making a firm cake, but a baked oats dish – which is a little looser and softer (especially in the middle).
Allow to cool for five-ten minutes before digging in! I like to drizzle a little maple syrup on top of peach-baked oats! Looking for something equally yummy but not so fruity? Try chocolate chip baked oats next time!
The printable recipe card
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Peach Baked Oatmeal, Vegan
Equipment
- 8×8 baking pan
Ingredients
- 1 cup diced fresh peaches see notes
- 1 cup sliced fresh peaches see notes
- 2 cups old fashioned oats
- ¼ cup brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons vegan butter melted, see notes
- 1 teaspoon vanilla extract
- 2 ½ cups vegan milk see notes for suggestions
Instructions
- Preheat the oven to 375 degrees. Prepare a 8×8 casserole dish with nonstick cooking spray.
- Dice and slice the peaches and set them aside separately. The diced peaches will go in the oatmeal and the sliced peaches will be placed on top before cooking. I do not skin my peaches,
- In a bowl, stir together the oats, brown sugar, baking powder, cinnamon, salt, and melted vegan butter.
- Stir the vanilla extract into the milk and then add to the mixing bowl with the oats along with the diced peaches. Stir together. It will look quite runny at this point.
- Transfer the batter to the prepared casserole dish, smoothing into an even layer. Arrange the sliced peaches over the top.
- Bake the oatmeal for 45 to 50 minutes. Allow the casserole to rest for 5 to 10 minutes prior to slicing and serving.
- Serve topped with maple syrup, vegan whipped cream, granola, Greek yogurt or your favorite oatmeal topper.