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Peach Baked Oatmeal (Gluten-Free, Vegan-Friendly)

Peach Baked Oatmeal – Peach oatmeal made in the oven! This easy breakfast recipe is a lovely way to serve a crowd on a weekend and makes easy meal-prep breakfasts during the week. Don’t miss all our toppings to try with it! (Gluten-Free, Vegan-Friendly)

Overhead view of a slice of gluten-free peach baked oatmeal topped with fresh peach slices

Can we all agree there is nothing like a juicy fresh peach!? I live for summer peach season and we’ve been using them ALL the ways, from peach salsa to peach cobbler and everything in between!

One of my favorites is tucking some peaches into oatmeal, whether it’s a warm bowl of steel-cut oats or a delicious batch of baked oatmeal. This peach baked oatmeal is delightful from start to finish and makes the most of that fresh peach flavor!

Here’s all you need to get started on this easy peach baked oatmeal recipe…

Overhead view of ingredients for gluten-free peach baked oatmeal

Here’s What Goes Into Our Peach Baked Oatmeal:

  • Rolled Oats (not quick or steel-cut!). I use rolled oats in my peach baked oatmeal recipe. The texture is just right–they’ll get the right amount of puff, won’t be mushy (like quick-cooking oats) and won’t be hard or chewy (like steel-cut oats).
  • Baking Powder + Cinnamon + Salt. Baking powder helps the oatmeal puff in the oven and helps give the peach baked oatmeal it’s distinctive, more cake-like texture. Cinnamon is so great with the peaches in baked oatmeal. Then, a tiny bit of salt helps balance the flavors and wakes everything up.
  • Almond Milk (Or Your Favorite!). To start out the wet ingredients for our peach baked oatmeal, I use almond milk. You can use whatever your family drinks and enjoys–dairy milk or non-dairy milk like oat milk, soy milk, coconut milk, rice milk, or anything else!
  • Pure Maple Syrup. For a little sweetness, you’ll stir in a bit if pure maple syrup. I like to keep this amount fairly modest so people can add additional syrup at the end if they like. Feel free to swap in another sweetener, like honey, brown sugar, etc.
  • An Egg or Chia Egg. To bind the mixture together a bit and help give it some puff, you’ll add an egg, or a chia egg or flax egg (vegan options) to the peach oatmeal bake. (I’ve got instructions for how to make a chia or flax egg in the recipe card below!)
  • A Little Melted Butter or Oil. Then, for the best texture, I like to add a little bit of melted butter, dairy-free butter, or coconut oil.
  • Vanilla & Almond Extract. Using vanilla adds makes this taste sweeter without adding extra sugar, then almond extract really plays up the peach flavor. (peaches + almonds are in the same botanical family, so they complement each other beautifully!).
  • Fresh Peaches. Last, but not least, you’ll add plenty of fresh peaches. I like to dice up some of the peaches to stir into the oatmeal, then I top it with peach slices for a pretty finish.

GLUTEN-FREE? READ THIS! Many people who are gluten intolerant find they can still enjoy oats, so long as they’re certified gluten free. Oats themselves don’t contain wheat gluten, but they’re often farmed or processed in a way that causes cross-contamination. Be sure to buy certified gluten free oats if you’re gluten free, like we are. We’ve had good success with  Bob’s Red MillThrive MarketOne Degree, and Trader Joe’s brands.

How To Make Step By Step:

  1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Grease an 8×8″ or 9×9″ square baking dish and set aside.
  2. Combine The Dry Ingredients. In a large mixing bowl, combine oats, cinnamon, baking powder, and salt. Whisk or stir to combine.
  3. Add Wet Ingredients. Pour in the milk and maple syrup, and mix in the egg, melted butter, vanilla, and almond extract.
  4. Stir In The Peaches. Add the diced peaches (and their juices!) and gently fold them in using a spatula until they’re evenly distributed.
  5. Bake. Transfer the oatmeal batter to your prepared baking pan. Top with sliced peaches, if desired. Bake at 350 degrees F. for 35-40 minutes. or until the top is just turning golden and the oatmeal has puffed somewhat.
  6. Slice & Serve. Cut into 6 slices and serve with your favorite toppings. Store leftover oatmeal covered or in an airtight container the fridge for 3-4 days. Reheat leftovers in the microwave with a splash of milk or reheat the whole pan in the oven at 350 degrees for 8-10 minutes.
Pouring milk over a slice of gluten-free peach baked oatmeal

Yummy Toppings To Try On This Peach Oatmeal Bake:

If you’ve never had it before, baked oatmeal has a fluffier texture than traditional oatmeal. Instead of a thick porridge, baked oatmeal can be sliced into bars & served with toppings. Here are some of our favorite toppings for peach baked oatmeal:

  • Milk Or Cream. Give your serving some major peaches and cream baked oatmeal vibes by serving yours with a splash of milk (or even cream or coconut cream!). I love it.
  • More Peaches! My go-to topping is even more peaches. When they’re in season, I want to put them in and on everything possible, so I pile my serving high with even more peaches!
  • Fresh Berries. Peaches pair beautifully with berries, so feel free to sprinkle your bowl with some fresh blueberries, blackberries, strawberries, or raspberries!
  • Toasted Almonds. I love a little crunch, and sliced almonds or toasted almonds are lovely with warm peach baked oatmeal.
  • Honey or Maple Syrup. The peach oatmeal is lightly sweetened so that you can finish individual servings with a drizzle of honey or pure maple syrup. I love how pretty this makes each serving look!
  • A Dollop Of Yogurt. Go for contrast and top your warm bowl of peach baked oatmeal with a cold dollop of vanilla yogurt or Greek yogurt. It’s delightful!
  • A Drizzle of Almond Butter. Or, add a little extra protein with a drizzle of almond butter. (Cashew butter and peanut butter also work
Overhead view of a pan of gluten-free peach baked oatmeal

FAQ + Tips And Tricks For The Best Peach Baked Oatmeal:

VEGAN OR EGG FREE? READ THIS! I’ve found that I can easily sub flax or chia eggs in place of traditional eggs in baked oatmeal. To make a flax or chia egg, you’ll add 1 Tbsp chia seed OR flax + 3 Tbsp water per egg. Mix the chia/flax with the water and let it stand for about 5-10 minutes or so to start to “activate” or gel before mixing in with the other ingredients.

CAN I USE QUICK OATS FOR BAKED OATMEAL? I wouldn’t. You *can* use quick-cooking oats in a pinch, but I’ve found the texture can sometimes get a bit gluey and they won’t reheat as well later.

CAN I USE STEEL-CUT OATS FOR BAKED OATMEAL? I don’t recommend it. Steel-cut oats won’t have enough time to soften, so they’ll burn before they’re cooked through, which means crunchy AND burned. No bueno.

HOW LONG DOES PEACH BAKED OATMEAL STAY FRESH? Peach baked oatmeal will keep for about 3-4 days in the refrigerator. (If you don’t eat it all in one sitting!)

HOW TO RE-HEAT BAKED OATMEAL. To reheat servings of peach baked oatmeal later, just pop them in the microwave with a drizzle of milk for 30-60 seconds, or you can reheat the whole pan in the oven at 350 degrees for 8-10 minutes.

Front view of a slice of gluten-free peach baked oatmeal topped with fresh peach slices

Print
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Overhead view of a slice of gluten-free peach baked oatmeal topped with fresh peach slices

Peach Baked Oatmeal


  • Author: Emily Dixon – One Lovely Life
  • Total Time: 55 minutes
  • Yield: 6 Servings 1x
  • Diet: Gluten Free

Description

Peach oatmeal made in the oven! This easy breakfast recipe is a lovely way to serve a crowd on a weekend and makes easy meal-prep breakfasts during the week. Don’t miss all our toppings to try with it! (Gluten-Free, Vegan-Friendly)


Ingredients

Scale

For The Peach Baked Oatmeal:

  • 2 cups rolled oats, certified gluten-free as needed*
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups milk (I use unsweetened almond milk)
  • 1/3 cup pure maple syrup
  • 1 egg or 1 flax or chia egg**
  • 1 Tablespoon melted butter (or vegan butter or coconut oil)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups finely diced peaches (about 2 large peaches)
  • Optional: 1 peach, sliced for the top

To Serve:

  • Milk, maple syrup, more peaches, sliced almonds, yogurt, etc.

Instructions

  1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Grease an 8×8″ or 9×9″ square baking dish and set aside.
  2. Combine The Dry Ingredients. In a large mixing bowl, combine oats, cinnamon, baking powder, and salt. Whisk or stir to combine.
  3. Add Wet Ingredients. Pour in the milk and maple syrup, and mix in the egg, melted butter, vanilla, and almond extract.
  4. Stir In The Peaches. Add the diced peaches and gently fold them in using a spatula until they’re evenly distributed.
  5. Bake. Transfer the oatmeal mixture to your prepared baking pan. Top with sliced peaches, if desired. Bake at 350 degrees F. for 35-40 minutes. or until the top is just turning golden and the oatmeal has puffed somewhat.
  6. Slice & Serve. Cut into 6 slices and serve with your favorite toppings. Store leftover oatmeal in the refrigerator 3-4 days. Reheat leftovers in the microwave with a splash of milk or reheat the whole pan in the oven at 350 degrees for 8-10 minutes.
  7.  

Notes

*I do not recommend substituting quick oats or steel-cut oats for this recipe. Steel-cut oats will remain hard and chewy, while quick oats can get gluey.

**To make a flax or chia egg: combine 1 Tbsp ground flaxseed OR 1 Tbsp chia seeds with 3 Tbsp water. Allow to sit for 5-7 minutes to activate/gel before adding to the other ingredients.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: peach baked oatmeal, peaches and cream baked oatmeal, peach oatmeal, baked peach oatmeal,

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