Why You’ll Love Peaches and Cream Baked Oatmeal Recipe
Whether you’re planning breakfast for the week or hosting a weekend brunch, this baked oatmeal dish is both delicious and practical. The peaches add natural sweetness, while the bananas and oats give it a creamy, hearty texture. It’s versatile, easy to prepare, and keeps well for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups old-fashioned oats
1 ½ teaspoon baking powder
1 ½ teaspoon cinnamon
½ teaspoon salt
2 ripe bananas, mashed
3 cups milk (any kind you prefer)
1 teaspoon vanilla extract
3 large eggs
29-ounce can sliced peaches, drained
½ cup heavy cream or Greek yogurt (optional)
¼ cup maple syrup (optional)
Directions
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Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
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In a large bowl, combine the oats, baking powder, cinnamon, and salt.
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In another bowl, whisk together the mashed bananas, milk, vanilla extract, and eggs until smooth.
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Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the drained peach slices.
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Transfer the mixture to the prepared baking dish and bake for about 50–55 minutes, or until the top is golden and the oatmeal is set in the center.
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Let it cool slightly before serving. Add a drizzle of heavy cream or a dollop of Greek yogurt on top if desired.
Servings and timing
Servings: 8
Prep time: 10 minutes
Cook time: 50–55 minutes
Total time: ~1 hour
Variations
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Fruit swaps – Substitute peaches with fresh or frozen berries, apples, or pears.
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Sweetness level – Adjust maple syrup or omit it for a less sweet dish.
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Dairy-free – Use plant-based milk and yogurt alternatives.
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Add-ins – Sprinkle in nuts, seeds, or dried fruit for extra texture.
Storage/Reheating
To store, place leftover baked oatmeal in an airtight container and refrigerate for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes or warm the whole dish in the oven at 350°F until heated through. You can also freeze portions for up to three months; thaw in the fridge overnight before reheating.
FAQs
What type of oats should I use?
Old-fashioned rolled oats work best for structure and texture. Instant oats may result in a softer, mushy bake.
Can I make this recipe gluten-free?
Yes, use certified gluten-free oats if you need the baked oatmeal to be gluten-free.
Can I prepare this the night before?
Yes, you can assemble it the night before, refrigerate, and bake in the morning.
Can I use fresh peaches instead of canned?
Absolutely — fresh sliced peaches work well and add more natural flavor.
Is there a vegan version?
You can make it vegan by substituting milk with a plant-based version and using a flax egg or banana for binding.
How do I know when it’s done baking?
It’s done when the top is golden and the center is set; it should not jiggle like liquid.
Can I add more spices?
Yes, add nutmeg or ginger for extra warmth and depth of flavor.
Can I sweeten with honey instead of maple syrup?
Honey or agave can be used as alternative sweeteners.
How do I serve this?
Serve warm with yogurt, cream, milk, or fresh fruit on top.
Can I freeze leftovers?
Yes — bake completely, cool, and freeze in portions for up to three months.
Conclusion
This Peaches and Cream Baked Oatmeal is a wholesome, flavorful breakfast that’s easy to make and perfect for busy mornings or relaxed weekends. With its comforting blend of oats, fruit, and simple ingredients, it’s a crowd-pleasing dish that can be customized to your taste and dietary needs.
