Can I make Peaches n Cream Baked Oatmeal ahead of time?

Yes! This recipe is perfect for meal prepping. You can prepare it the night before, cover it tightly, and store it in the fridge. When ready to eat, simply bake it in the morning or heat it up in the microwave.

How can I store leftover Peaches n Cream Baked Oatmeal?

Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave for a quick breakfast.

Can I use frozen peaches instead of fresh?

Yes, frozen peaches can be used in place of fresh ones. Just be sure to thaw and drain any excess liquid before adding them to the oatmeal mixture.

How can I make this recipe dairy-free?

To make this recipe dairy-free, substitute the whole milk with a non-dairy milk such as almond, oat, or coconut milk. You can also swap the heavy cream for a dairy-free alternative like coconut cream or omit it altogether.

Peaches n Cream Baked Oatmeal Recipe – Best 10-Minute Breakfast

Name: Peaches n Cream Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups rolled oats; ⅓ cup brown sugar; 1 tsp baking powder; 1 tsp cinnamon; ½ tsp salt; ¾ cup whole milk; 2 eggs; 1 tsp vanilla extract; 2 medium or 3 small peaches, diced; Heavy cream, for serving (optional)

Description

Peaches n Cream Baked Oatmeal is a warm and comforting breakfast dish that combines the sweetness of fresh peaches with creamy oatmeal. This dish is perfect for transitioning from summer to fall and is easy to make, nutritious, and delicious.

Ingredients

Scale

1½ cups rolled oats
⅓ cup brown sugar
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
¾ cup whole milk
2 eggs
1 tsp vanilla extract
2 medium or 3 small peaches, diced
Heavy cream, for serving (optional)

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Instructions

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish with nonstick spray.
In a large bowl, combine rolled oats, brown sugar, baking powder, cinnamon, and salt. Stir well to combine.
In another bowl, whisk together the milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Add the diced peaches to the mixture and fold them in gently.
Transfer the oatmeal mixture into the prepared baking dish and spread it evenly.
Cover with foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 5 minutes to allow the top to brown slightly.
Serve warm, drizzled with heavy cream for extra richness, if desired.

Notes

If you prefer a sweeter oatmeal, feel free to increase the amount of brown sugar or substitute with maple syrup.
This recipe is great for meal prepping; simply bake it ahead of time and store in the fridge for up to 4 days.
If you’re using frozen peaches, thaw and drain them before adding to the mixture.
For a dairy-free version, substitute the milk with almond, oat, or coconut milk and use coconut cream instead of heavy cream.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 23g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 4g
Protein: 6g
Cholesterol: 50mg