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

Peach Baked Oatmeal

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


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)



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.


  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.


*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