Can I make Peach Baked Oatmeal ahead of time?

Yes! Peach Baked Oatmeal is perfect for meal prep. You can assemble the dish the night before, cover it, and refrigerate it overnight. In the morning, simply pop it into the oven and bake as directed. This makes it an ideal choice for busy mornings when you want a warm, homemade breakfast without the fuss.

Can I use frozen peaches for this recipe?

Absolutely! Frozen peaches work just as well as fresh ones. If using frozen peaches, be sure to thaw them and drain off any excess liquid before adding them to the oatmeal mixture. This ensures the oatmeal doesn’t become too soggy.

Can I make this recipe vegan?

Yes, you can easily make this Peach Baked Oatmeal vegan. Simply swap the egg for a flax egg or a store-bought plant egg replacement, and use plant-based butter and non-dairy milk like almond or oat milk. These substitutions will ensure your oatmeal is both delicious and vegan-friendly.

How should I store leftover Peach Baked Oatmeal?

Store leftover Peach Baked Oatmeal in an airtight container in the refrigerator for up to 4 days. It’s also freezer-friendly, so you can freeze individual portions for a quick breakfast option in the future. To reheat, simply microwave or bake in the oven until warm.

Peach Baked Oatmeal: Easy Breakfast Recipe in 25 Minutes

Name: Peach Baked Oatmeal
Prep time: 5 min
Cook time: PT-487178H52M30S
Total time: PT-487178H52M30S
Cuisine: American
Ingredients: 2 cups old-fashioned oats; 1/4 cup chopped pecans; 1/4 cup brown sugar or maple syrup; 1 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1 1/2 cups milk (or non-dairy milk); 1/2 teaspoon vanilla extract; 1 tablespoon melted butter or vegan butter; 1 egg (or liquid plant egg); Cooking spray; 2 ripe peaches, thinly sliced

Description

Peach Baked Oatmeal is a delicious and wholesome breakfast that combines the sweetness of fresh peaches with the heartiness of oats and the crunch of pecans. It’s easy to make, perfect for meal prep, and offers a satisfying start to your day. Whether you’re serving it warm or storing it for later, this baked oatmeal will become a go-to recipe for any occasion.

Ingredients

Scale

2 cups old-fashioned oats
1/4 cup chopped pecans
1/4 cup brown sugar or maple syrup
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 cups milk (or non-dairy milk)
1/2 teaspoon vanilla extract
1 tablespoon melted butter or vegan butter
1 egg (or liquid plant egg)
Cooking spray
2 ripe peaches, thinly sliced

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Instructions

Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish with cooking spray.
In a medium bowl, combine oats, pecans, brown sugar or maple syrup, cinnamon, and nutmeg.
In a separate bowl, whisk together milk, melted butter, egg (or flax egg), and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until well combined.
Pour the mixture into the prepared baking dish and top with peach slices.
Bake for 20-25 minutes, or until the edges are golden and bubbly.
Serve warm with extra peaches, pecans, or a drizzle of maple syrup if desired.

Notes

Feel free to substitute fresh peaches with frozen or canned peaches (be sure to drain them well).
For a vegan version, replace the egg with a flax egg or plant-based egg substitute.
This recipe can be made ahead and stored in the refrigerator for up to 4 days.
If you prefer a creamier texture, reduce the baking time slightly.
Make sure to check the doneness by inserting a toothpick into the center. It should come out clean when the oatmeal is fully cooked.

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 172 kcal
Sugar: 10g
Sodium: 87mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0.1g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 24mg