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A casserole dish filled with peaches ‘n cream baked oatmeal topped with sliced peaches and cream drizzle

Peaches ‘n Cream Baked Oatmeal (Healthy Make-Ahead Breakfast with Fresh or Canned Peaches)

Molly
This Peaches ‘n Cream Baked Oatmeal is a creamy, comforting breakfast made with rolled oats, fresh or canned peaches, and a touch of natural sweetness. Easy to prep ahead and great for meal planning, this cozy bake tastes like peach cobbler in a wholesome breakfast form.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Meal Prep
Cuisine American-Inspired Comfort Food
Servings 6 servings
Calories 280 kcal

Ingredients
  

  • 2 cups old-fashioned rolled oats
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 cups milk any kind
  • 2 eggs
  • ¼ cup brown sugar or maple syrup
  • ½ cup Greek yogurt or cream for richer version
  • 1 tsp vanilla extract
  • 2 cups diced peaches fresh, frozen, or canned

Instructions
 

  • Preheat and Prep
    Preheat oven to 375°F. Grease a 9×9 or 8×8 baking dish.
  • Mix Dry Ingredients
    In a large bowl, combine oats, cinnamon, nutmeg, baking powder, and salt.
  • Combine Wet Ingredients
    In a separate bowl, whisk together eggs, milk, yogurt, sweetener, and vanilla extract.
  • Assemble
    Pour the wet mix into the dry mix. Fold in diced peaches. Pour into the baking dish and smooth the top.
  • Bake
    Bake for 35–40 minutes until golden and set. Let cool slightly before serving.

Notes

Secret Tips for Peaches ‘n Cream Baked Oatmeal

1. Caramelize the Peaches First: If you’re using fresh or thawed frozen peaches, sauté them briefly in a pan with a teaspoon of butter and a sprinkle of cinnamon before adding them to the mix. This brings out a deeper, peach cobbler-like flavor and keeps the fruit from turning mushy during baking.
2. Soak the Oats Overnight for Better Texture: For extra creamy and tender baked oatmeal, mix the oats with the wet ingredients the night before and let them sit in the fridge. This pre-soak helps the oats absorb the liquid evenly and cuts down baking time by 5–10 minutes.
3. Add a Custard Swirl on Top: Just before baking, swirl a few tablespoons of Greek yogurt (or coconut cream for dairy-free) mixed with vanilla and a touch of maple syrup over the top. It bakes into the oats for an ultra-creamy top layer.
4. Use a Blend of Milk for Best Flavor: Instead of using all one kind of milk, try a 50/50 mix of oat milk and regular milk or coconut milk and almond milk. This builds a more complex, comforting flavor and supports creaminess without heaviness.
5. Let It Rest Before Slicing: Baked oatmeal continues to set as it cools. Let it rest for at least 10–15 minutes before slicing for clean, even pieces that won’t fall apart.
6. Finish with Crunchy Toppings: Once baked, top with crushed pecans, sliced almonds, or granola for texture contrast. A little crunch on top makes the creamy interior even more satisfying.
7. Drizzle with Vanilla Protein Glaze (Optional): Want to boost protein and sweetness? Mix 1 scoop of vanilla protein powder with a little almond milk until smooth and drizzle it over each slice before serving.
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