Description
This peach packed baked oatmeal delight comes together with wholesome oats, fresh peaches, and warm spices that make your breakfast feel special without any fuss. Creamy and satisfying, it’s the kind of dish you can prepare ahead so mornings become easier and more delicious for you and your family.
Ingredients
Scale
Wet ingredients:
- 1/4 cup salted butter, melted and cooled slightly
- 1/2 cup brown sugar
- 2 large eggs
- 1 3/4 cups milk of choice
- 1 teaspoon vanilla extract
Dry ingredients:
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Toppings:
- 3 cups chopped, fresh peaches
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
Instructions
- Set your oven to 350°F and grease an 8×8 or 9×9 inch baking dish.
- Whisk together ¼ cup melted butter, ½ cup brown sugar, 2 large eggs, 1¾ cups milk, and 1 teaspoon vanilla extract in a large bowl until combined.
- Add 1 teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, and ¼ teaspoon salt to your wet mixture and stir well.
- Fold in 3 cups old fashioned oats until everything comes together.
- Gently combine 3 cups chopped fresh peaches into your oat mixture, keeping the pieces intact as much as possible.
- Pour the mixture into your prepared baking dish and spread it evenly across the bottom.
- Mix 1 tablespoon granulated sugar with ¼ teaspoon cinnamon in a small bowl, then sprinkle this topping over the oatmeal layer.
- Bake at 350°F for 35 minutes until the center feels nearly set and your edges turn golden brown.
- Let your baked oatmeal rest for 5 minutes on the counter so it sets slightly.
- Spoon or slice your peach oatmeal into portions and top each serving with what sounds good to you.
Notes
- Fresh peaches work best in this dish, but frozen peaches (thawed and drained) are equally good if that’s what your kitchen has available.
- Fold the peach pieces in gently at the end so they stay intact and scattered throughout rather than breaking down into the batter.
- The oatmeal continues to set as it cools, so don’t worry if the center looks slightly underdone when it comes out of the oven; it firms up during those five minutes of resting time.
- For a dairy-free version, substitute any non-dairy milk for regular milk and use coconut oil or plant-based butter in place of regular butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: With Oat
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 243 kcal
- Sugar: 13 g
- Sodium: 184 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg