What is there to do when you have a plethora of peaches? So many options to choose from, but I know this Baked Oatmeal will end up your go-to recipe for summer breakfast prep!

piece of peach cobbler baked oatmeal on a green plate with a small bowl of yogurt

After another few months staying busy with prop and food styling, I’m back with a new recipe for y’all! I had a ton of peaches leftover from a shoot last week, and knew that I wanted to use up as many as possible. While I love my Peach Cherry Cobbler, I am out of cherries and wanted something on the healthier side.

Ingredients in ramekins on a cutting board

collage of mixing wet and dry ingredients in a green bowl

Because I’ve barely been cooking from home now (compared to making it my job) I reallllyyyy value having some make-ahead options, especially before early shoot days. Starting off the day with a super-satiating oatmeal really changes the game energy-wise! I wanted this recipe to be a lil’ indulgent, have great flavor but still be nutrient-dense, so a cobbler oatmeal hybrid was calling to me.

Collage of assembling peach cobbler baked oats

Substitutions & Tips:

Rolled oats – I prefer these to quick oats because they retain a lot more texture and chew through the baking process.
Brown sugar – if you are trying to lessen your sugar intake, try using coconut sugar instead! Know that the flavor will be altered.
Ground flaxseed – this is used as a pretty neutral-tasting binder, though you could also use chia seeds if that’s what you have on hand.
Baking powder – I’ve used some leavening in this recipe so that the oatmeal mixture isn’t SUPER dense, as some baked oat recipes tend to be.
Yellow peaches – yellow nectarines will also work in this recipe!
Non-dairy milk – I used Silk’s Protein Milk for this recipe, but regular soy, pea, oat, or almond milk will work.
As the directions say, mix the oatmeal part BEFORE you prep the peaches, to maximize your prep time.

casserole dish of baked peach cobbler oatmeal with some pieces cut out of it

Other Peach Recipes You’ll Love!

Yield: 6

Peach Cobbler-Style Baked Oatmeal

Name: Peach Cobbler-Style Baked Oatmeal
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 1/2 cups (245 g) rolled oats; 1/2 cup (95 g) brown sugar, packed; 2 tablespoons (16 g) ground flaxseed; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 2 cups (475 ml) water; 1 cup (235 ml) non-dairy milk; 2 teaspoons vanilla extract; 2 pounds (907 g) yellow peaches; 2 tablespoons (24 g) brown sugar

No Ratings

What is there to do when you have a plethora of peaches? So many options to choose from, but I know this Baked Oatmeal will end up a go-to recipe for summer breakfast prep!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Oatmeal

2 1/2 cups (245 g) rolled oats
1/2 cup (95 g) brown sugar, packed
2 tablespoons (16 g) ground flaxseed
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon sea salt
2 cups (475 ml) water
1 cup (235 ml) non-dairy milk
2 teaspoons vanilla extract

Peach filling

2 pounds (907 g) yellow peaches
2 tablespoons (24 g) brown sugar

Instructions

Preheat oven to 350F (180°C, or gas mark 4) and have ready a baking dish that’s
8x12-inch or 9x9-inch.
In a mixing bowl combine rolled oats, brown sugar, ground
flaxseed, ground cinnamon, baking powder, and salt until evenly mixed. Add
water, non-dairy milk, and vanilla extract to the oats stirring until there are
no dry pockets.
Set bowl aside for 10 minutes (room temperature is fine) while
you pit and slice the peaches roughly ½-3/4-inch thick. Spread the peach slices
into an even layer in the bottom of the baking dish and sprinkle 1-2 tablespoons
of brown sugar over them. After the oat mixture has sat, stir it again then
pour it over the peaches using a spatula to spread the oatmeal flat.
Place baking dish in the oven and bake for 55-65 minutes or
until the oats on top have browned slightly, the oatmeal is firm to the touch,
and the edges are bubbling. Cool for 15 minutes before serving with a dollop of
vanilla yogurt and optional drizzle of maple syrup.

Notes

Rolled oats - I prefer these to quick oats because they retain a lot more texture and chew through the baking process.
Brown sugar - if you are trying to lessen your sugar intake, try using coconut sugar instead! Know that the flavor will be altered.
Ground flaxseed - this is used as a pretty neutral-tasting binder, though you could also use chia seeds if that's what you have on hand.
Baking powder - I've used some leavening in this recipe so that the oatmeal mixture isn't SUPER dense, as some baked oat recipes tend to be.
Yellow peaches - yellow nectarines will also work in this recipe!
Non-dairy milk - I used Silk's Protein Milk for this recipe, but regular soy, pea, oat, or almond milk will work.
As the directions say, mix the oatmeal part BEFORE you prep the peaches, to maximize your prep time.

I hope you enjoy the recipe as much as I did, and don’t worry, that soup recipe is getting posted in September for y’all!!