Peach Baked Oatmeal, Vegan

Baked peach oats in a glass baking dish with a piece removed.

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan

Keyword: peach baked oatmeal, vegan baked oatmeal

Prep Time: 15

Cook Time: 42

cooling time: 10

Total Time: 1 7

Servings:

Calories: 350kcal

Author: Cindy Rainey

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!), from the oven in just about an hour including prep time. Made 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. Yum! Call them to the breakfast table now!

Print Recipe

Equipment

8x8 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 8x8 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.

Notes

I buy four medium-sized ripe peaches for this recipe. I don't always use all of them but have a little extra on hand just in case there are any damaged or brown parts in the peaches. I'm a little picky...

You can substitute melted coconut oil (the kind that is solid before melting) for vegan butter. Taste before baking and add a little salt if necessary - just a pinch or two more should do the trick.

Use any plant milk of your choice. I prefer Ripple pea protein milk for its smooth texture and added protein.

This recipe easily serves four people when you add a few sides like breakfast potato hash, tofu scrambled eggs, or mango chia pudding. However, if you are only serving peach-baked oatmeal, you will probably get three solid servings.

Nutrition