Here's a super easy make ahead breakfast for the whole family - Baked Peach Oatmeal! It is a healthy and delicious way to start the morning!
The peach season is upon us, and we've been busy biting into this sweet and fragrant fruit with its juices dripping down our chins.
While this quintessential summer fruit is perfection enjoyed plain, it can transform any recipe into something extraordinary. Like this baked peach oatmeal!
This was inspired by my insanely popular strawberry baked oatmeal, and I can't wait for you to make this.
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Peaches - Use ripe, in-season peaches for the best flavor! If they’re out of season or you want to use a more convenient option, you can use frozen peaches.
- Dates - Complement the peaches so well and provide additional sweetness without any added sugars. Soak first in hot water so that they will blend easily. Be sure to discard the pits and water.
- Oats - rolled or old-fashioned oats will work best.
- Milk - can use any milk of choice.
- Egg (optional) - If there's no egg-allergy, feel free to add an egg. It will boost nutrition and make the oatmeal creamier and fluffier.
- Add milk, 1 cup of peaches, and soaked dates into a food processor or blender.
- Blend until smooth. Now you have peach milk!
- Add all the ingredients into the greased baking dish except for the sliced peaches. Stir to combine.
- Top with peaches and bake!
This peach baked oatmeal can be enjoyed as-is or with cold milk poured over the top.
To take it to the next level, top the oats with
- Peanut butter or almond butter (be sure to thin out for babies)
- A drizzle of maple syrup or honey (not for babies under 1)
- Date syrup - a great no added sugar option for babies and toddlers
- Nuts (almonds, walnuts, pecans) - be sure to finely ground or chop for babies and young toddlers
Make Ahead Tips
If you want to prep ahead of time all the way up to baking - Add all the ingredients into the baking pan minus the peach milk. Store it separately and pour the milk over the mixture when you are ready to bake. Otherwise, the oats will absorb all the liquid and you will end up with dry oatmeal.
You can also bake, store in the refrigerator, and reheat as suggested below. A quick breakfast or snack to enjoy throughout the week!
In the refrigerator
I like to slice leftover baked oatmeal into individual portions and store in an airtight container for 4-5 days in the refrigerator.
Oatmeal will thicken in the refrigerator so if you want to enjoy it porridge-style with a spoon, adding milk can help loosen the oats when reheating.
In the freezer
Cut into desired portions, wrap in plastic wrap, and place in a freezer-safe bag. It will be good for up to 3 months.
Reheat in the microwave at 30 second intervals for 1-2 minutes or in the oven at 350°F for 5-10 minutes.
You can also enjoy cold or at room temperature.
Frequently Asked Questions
Yes! Just be sure to thaw in the fridge and you are good to go! But for best flavor, use fresh peaches when in season!
You can use quick oats but the oatmeal will end up much softer.
Steel cut oats need a lot more moisture than rolled oats and will also need to be cooked longer. It may work by tweaking the recipe, but I haven't tried it. If you do, please share in the comments section!
I like to use whole milk because that's what we always have on hand. But you can use any dairy or dairy-free milk of choice, like almond milk.
If you like tropical flavors, try using coconut milk.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Baked Peach Oatmeal (No Sugar Added)
- 1 medium peach, roughly chopped
- 3-4 medjool dates, soaked (see note)
- 1 ½ cups milk of choice
- 2 cups rolled oats (200g)
- 1 tablespooon chia seeds
- 1 egg, beaten (optional)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup sliced peaches
- Optional toppings: yogurt, nut butter, nuts, seeds, maple syrup, coconut flakes
- Preheat oven to 350°F. Lightly grease a 8 inch square pan.
- Add milk, chopped peaches, and dates into a food processor/blender and blend until smooth.
- Add all the ingredients (minus sliced peaches) into the baking dish and stir well to combine.
- Add sliced peaches on top and bake until the liquid is absorbed, about 30-35 minutes. Wait for at least 20 minutes before slicing. The oatmeal will firm up as it cools.
- Soak dates in hot water so that they will blend easily. Be sure to discard the pits and water.
- Make ahead: If you want to prep ahead of time all the way up to baking - Add all the ingredients into the baking pan minus the peach milk. Store it separately and pour the milk over the mixture when you are ready to bake.
- Storage: Slice leftover baked oatmeal into individual portions and store in an airtight container for 4-5 days in the refrigerator. To freeze, cut into desired portions, wrap in plastic wrap, and place in a freezer-safe bag. It will be good for up to 3 months.