Name: Peaches and Cream Baked Oatmeal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 3 cups old fashioned rolled oats; ½ cup granulated sugar (or use Lankato Sweetener for a lower carbs); 2 teaspoons aluminum free baking powder; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ½ teaspoon salt; 2 whole eggs; 1 cup milk (or use half & half or almond, oat, or cashew milk if trying to cut carbs); ½ cup butter (1 stick), melted; 1 - 10 oz bag frozen peaches, thawed (or, about 2-3 medium fresh peaches, peeled, cored, and sliced)

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Don’t you just love the sweet and juicy flavors of peaches? So it’s the perfect time to bake up some peaches and cream baked oatmeal for a sweet and healthy breakfast treat. The creamy goodness of the oatmeal combined with the tenderly sweet flavor of the peaches makes this a mouthwatering good family breakfast idea.

Around here peaches are in season. I crave peaches and apples throughout August and September. And, when I can find fresh ones, I like to use them in this dish.

This recipe calls for frozen peaches which makes it easy to have a favorite treat anytime of he year. But, if you happen to find some luscious, fresh, peaches then substitute 2-3 medium peaches for the frozen ones.

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To make baked oatmeal breakfast quicker you can mix it up and bake it the night before. It keeps well in the fridge for up to three days, so in the morning you can just pop into a warm oven or microwave while you are getting ready for the day. Then, simply scoop into a bowl for a hearty and healthy breakfast for the family.

How to Make Peaches and Cream Baked Oatmeal

Start by pre-heat the oven to 350° F. Then, in a large mixing bowl combine oats, sweetener, baking powder, cinnamon, nutmeg, and salt.

In another bowl whisk the eggs slightly, then add the milk and melted butter and whisk to combine.

Next, pour the wet mixture into the oats and stir well.

Slice the peaches, and cut into ½ inch pieces. After, you’ve cut all of the peaches fold them into the oatmeal mixture. You aren’t layering them, but mixing them in. This way you’ll get a yummy peach in every bite.

Spray your baking dish with non-stick spray. I like to use coconut spray, but you can use whatever your preference is.

Then, pour the oatmeal into a glass baking dish and cover with foil.

Place the baking dish in the over and bake for 30 minutes. Remove the foil, then bake for an additional 15 minutes to crisp up the top.

This luscious baked oatmeal is a wonderful breakfast dish. Top it with whipped cream, and even some more sliced peaches on top if you’ve got some fresh ones. You can also add a few berries too for another flavor profile. The oats are packed with both fiber and protein so you don’t need another protein source.

But if you are like my family with several males around the table then you might want to add some chicken or turkey sausage links as a side. Since the oven is hot, you can just cook them in there during the last 15 minutes of the baking.

Cookware You Need for Baked Oatmeal Recipe

A large and medium mixing bowl

Ingredients you’ll need for Baked Oatmeal Recipe

old fashioned rolled oats
sugar, or you can use an equal amount of Lankato Sweetener if you’re cutting out sugar.
aluminum free baking powder

cinnamon
nutmeg
salt

eggs
milk
butter

1- 10 oz. bag frozen peaches, or about 2 – 3 medium fresh peaches

Peaches and cream baked oatmeal Recipe

8 servings

Peaches and Cream Baked Oatmeal

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients

3 cups old fashioned rolled oats

½ cup granulated sugar (or use Lankato Sweetener for a lower carbs)
2 teaspoons aluminum free baking powder
1 teaspoon cinnamon

¼ teaspoon nutmeg
½ teaspoon salt
2 whole eggs

1 cup milk (or use half & half or almond, oat, or cashew milk if trying to cut carbs)
½ cup butter (1 stick), melted
1 - 10 oz bag frozen peaches, thawed (or, about 2-3 medium fresh peaches, peeled, cored, and sliced)

Instructions

1. Preheat the oven to 350F.

2. In a large mixing bowl, combine the oats, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.

3. In a medium mixing bowl, beat the eggs with a whisk for about 30 seconds. Add the milk and melted butter; mix until combined.

4. Pour the wet mixture into the oats and stir well.

5. Slice the peaches into ½ inch pieces, then fold into the oatmeal.

6. Pour the oatmeal into a 2 or 3-quart glass baking dish that has been greased with non-stick cooking spray. Cover with foil.

7. Bake the oatmeal at 350 for 30 minutes. Carefully remove the foil, then bake for an additional 15 minutes.

8. Serve the oatmeal warm with the toppings of your choice.

Notes

Topping ideas: whipped cream, vanilla yogurt, fresh berries, warmed cream or milk, or brown sugar.
This oatmeal keeps well in the refrigerator for up to 3 days. Just reheat and serve.
I would not recommend quick oats for this recipe. I used regular old-fashioned rolled oats.

Gluten-free oats can be used.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 315Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 79mgSodium: 381mgCarbohydrates: 39gFiber: 4gSugar: 16gProtein: 7g

I love the hearty goodness of oatmeal and when I can combine it with another favorite of peaches and cream I’m just in delectable heaven. The family will enjoy this sweet treat before heading out or starting school for the day. It’s also a great Sunday morning breakfast dish.

Get even more family breakfast ideas.

15 Scrumptious Homemade Muffins Family Breakfast Ideas

Peaches and Cream Baked Oatmeal for Family Breakfast

How to Make Peaches and Cream Baked Oatmeal

Cookware You Need for Baked Oatmeal Recipe