Fresh juicy peaches, creamy coconut milk, and a touch of warming cinnamon. Say hello to your new favorite oatmeal recipe…peach baked oatmeal!
Baked oatmeal makes a great addition to your weekly meal prep – eat them for breakfast with some eggs, have one as a snack, or I love them as the perfect pre-workout snack!
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They are great out of the oven, especially topped with some greek yogurt and cinnamon, but my favorite way to enjoy them is cold! Once cooled, they get a little firmer and take on a dense and chewy texture. Smear them with some greek yogurt or nut butter and you have one heck of a snack!
Peach baked oatmeal highlights
- one bowl/pan – use one bowl to mix everything up, or just mix in your baking dish for minimal cleanup!
- 10 simple ingredients
- packed with peach flavor
- lightly sweetened
Are baked oats healthy?
Baked oatmeal can make a healthy and delicious breakfast or snack. Rolled oats are loaded with fiber, complex carbs, and whole grains, have plant-based protein, and are low in fat. By making baked oatmeal at home, you can easily customize it to fit your liking and nutrition goals.
Each one of these baked oatmeal bars has 169 calories, 24 grams of carbs, 5 grams of protein, 6 grams of fat, and 3.5 grams of fiber for a balanced snack.
Ingredients
- rolled oats – I suggest old-fashioned oats
- fresh peaches
- lite coconut milk – for a peaches and cream flavor
- eggs
- maple syrup – just a tablespoon for a little added sweetness
- coconut oil
- vanilla extract
- cinnamon – a perfect pairing with the peaches
- baking powder
- salt – to bring out the flavors
How to make peach baked oatmeal
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with oil and set aside.
- Mix ingredients. In a medium-sized mixing bowl, add wet ingredients (milk, eggs, maple syrup, coconut oil, and vanilla) and mix well to combine. Add your dry ingredients (oats, cinnamon, baking powder, and salt) and mix well to combine. Stir in peaches. I like to save a few peaches for sprinkling on top.
- Bake. Pour the oatmeal mixture into the greased pan. Bake for 40 minutes until firm and a toothpick comes out clean. Let cool for 10 minutes and slice into 9 equal-sized bars.
- Enjoy! Serve as is or with a dollop of greek yogurt and a drizzle of nut butter.
Pump up the protein
For a little extra protein boost, you can add a scoop or two of your favorite protein powder. Whey, collagen, and plant-based should all work. You will need to add more liquid if using a plant-based or thicker protein powder.
How to store baked oatmeal
- fridge – first, let the bars cool completely. Add to a sealable airtight container or you can simply wrap the pan you baked it in with tin foil or saran wrap. Store in the fridge for up to a week.
- To freeze – let cool completely and place individual bars on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours or until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love these reusable silicone bags) and freeze for up to 3 months. You can also wrap each one individually and throw them right in the freezer after they have cooled. Defrost by placing them in the refrigerator and then warming up the microwave if desired.
Substitutions or additions
Baked oatmeal is so simple and pretty forgiving – you can change it up to fit your needs. Here are some suggestions:
- oats – you can use quick oats instead of rolled oats. I would not recommend steel-cut oats for this recipe. To make gluten-free, make sure you are using certified gluten-free oats.
- eggs – egg white will work instead of whole eggs. You can also try flax eggs to make this recipe vegan.
- milk – you can use any dairy or non-dairy milk.
- coconut oil – any kind of neutral oil or butter will work
- sweetener – honey will also work
And here are some additions to spice up these bars:
- chopped nuts – walnuts, almonds, or pecans would be great.
- nut or seed butter – stir in about 1/4-1/2 cup nut or seed butter to the batter before baking. You may have to add a little more liquid so it’s not too thick.
- protein powder – for a little extra protein boost, you can add a scoop or two of your favorite protein powder. Adjust the liquid accordingly.
More healthy oatmeal recipes
- oatmeal chocolate chip muffins
- coffee overnight oats
- gingerbread baked oatmeal
- cauliflower oatmeal
- oatmeal raisin bars
- chocolate peanut butter overnight oats
If you love quick and easy healthy recipes, check out our free 30-Minute Meals Recipe Book!
Peach Baked Oatmeal
ingredients
- 2 large eggs
- 3/4 cup lite coconut milk (from a can)
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil, softened
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats (250 grams)
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups diced peaches (300 grams)
instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with coconut oil and set aside.
- Mix ingredients. In a medium-sized mixing bowl, add wet ingredients (milk, eggs, maple syrup, coconut oil, and vanilla) and mix well to combine. Add your dry ingredients (oats, cinnamon, baking powder, and salt) and mix well to combine. Stir in peaches. I like to save a few peaches for sprinkling on top.
- Bake. Pour the oatmeal mixture into the greased pan. Bake for 40 minutes until firm and a toothpick comes out clean. Let cool for 5 minutes and slice into 9 equal-sized bars.
- Enjoy! Serve as is or with a dollop of greek yogurt and a drizzle of nut butter.
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Is this freezable after cooking?
Yes! There are directions in the post but let them cool completely and place individual bars on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours or until hardened. Then store them in a bag for up to 3 months.
I’m thinking of making these muffin tins?
I haven’t tried it, but I think it would work! I would just monitor the baking time as I would assume they wouldn’t need as long to bake and you don’t want them to dry out. Let me know how it goes if you try it!
I have already made this recipe twice, once with peach, second with mango! Delicious, easy! New recipe in rotation! Love it!
Love that you used mango! So glad you liked it and thanks for trying it, Daniela!
very easy and delicious recipe! i love fresh peaches and the oatmeal adds a great texture! Excellent breakfast treat without feeling the weight of a pastry!! haha! Highly recommend!
So glad you enjoyed it Nancy and thanks for trying it!
Easy to make and yummy! I mixed in a scoop of collagen and seems to be fine (although I don’t know otherwise!). Once I cut them into squares, I individually wrapped them and put into freezer. Easy to throw into air fryer for breakfast or snack.
Love that you added some collagen in there, I’m going to have to try it! Glad they came out so well, thanks for trying it Julie!
Tried it and it was SO yummy! I actually looked forward to eating my oatmeal this week😊
So happy to hear that Katie! Glad you enjoyed it and thanks for trying it!