Peach Baked Oatmeal, Vegan

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.

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.

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