Put breakfast on autopilot with this easy baked oatmeal recipe that uses peaches for sweetness and heart-healthy pecans for crunch. This dish is the perfect overnight or make-ahead recipe to feed a crowd for breakfast!
This versatile baked oatmeal recipe is easy to make with only 5 minutes of hands on prep. Plus, you can easily make it vegan and swap in your favorite fruits or nuts to make it your own!
However, if you have a hankering for a warm bowl of oats, this baked oatmeal satisfies!
Use your favorite fruit
I use fresh peaches to brighten up the oats for summer. Overripe peaches work very well here and you can feel free to add as much as you need to use up. Chop the overripe fruit and stir it into the mix before baking.
Fresh, frozen or canned peaches work. The recipe is the perfect base. You can enjoy it with canned or frozen peaches all year long or swap in your favorite seasonal fruit such as figs, apples, or pears in the cooler months.
If using canned peaches, be sure to fully drain them before adding to the oat mixture.
- Sugar. Swap pure maple syrup with brown sugar or date sugar in equal parts. White sugar doesn’t provide the same flavor but can work in a pinch. You can omit the sugar altogether but based on my experience, most people prefer some sweetness in the recipe.
- Butter. Swap butter or plant butter in equal amounts. Though you can use oil, the butter adds extra flavor.
- Egg. Eggs are optional but add a little protein. Eggs also help bind the baked oatmeal. For a vegan recipe, omit the egg and opt for a looser texture. Or use a liquid plant egg equivalent or use a flax egg (see recipe below).
- Pecans. These are completely optional but add healthy fats and crunch. You can swap in almonds or if there’s a nut allergy in the house, try toasted sunflower seeds.
How to make a flax egg: Combine 1 tablespoon of flaxseed meal with 2 ½ tablespoons of water. Let sit for 5 minutes to thicken. Add it to your recipe in place of one egg.
Feed a crowd. This recipe is perfect for making ahead. Pack or buy the ingredients to bake it onsite or take the cooked baked oatmeal with you on a family vacation in the mountains this summer or serve it as a healthy brunch recipe.
Make it for meal prep. Because this recipe will last about 4 days in the refrigerator, you can make it on a Sunday and enjoy a ready-made breakfast throughout the week.
Add some protein. Add a dollop of Greek yogurt to give this breakfast more staying power. The fiber and protein combination will keep you satisfied for hours. You can also add a scoop or two of protein powder. Try pea protein for a vegan option.
And if this recipe has you now craving a peachy dessert, make this Peach Crisp Skillet immediately!
Fresh Peach Baked Oatmeal
- 2 cups old fashioned oats
- ¼ cup chopped pecans
- ¼ cup brown sugar or maple syrup
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1½ cups milk (or non-dairy milk)
- ½ teaspoon vanilla extract
- 1 tablespoon melted butter or vegan butter
- 1 egg (or liquid plant egg)
- cooking spray
- 2 ripe peaches thinly sliced
- Preheat the oven to 375 F.
- In a medium bowl, combine the oats, pecans, sugar or maple syrup, cinnamon and nutmeg .
- In a second bowl, whisk together the milk, butter and egg and vanilla extract. Add the wet ingredients to the dry. Stir to combine.
- Spray an 8×8 baking dish with cooking spray. Pour the oatmeal mixture into the prepped dish. Top with fresh peach slices. Bake 20-25 minutes or until the edges are bubbly and slightly browned.
- Serve warm. Top with additional peaches, pecans, brown sugar or maple syrup, if desired. Store leftovers covered in the refrigerator for up to 4 days.
- Swap equal parts maple syrup or brown sugar to sweeten the oatmeal. You can leave this out but most peaches aren’t sweet enough for most people.
- Use butter or plant butter in equal amounts. Though you can use oil, the butter adds extra flavor.
- Egg is optional but adds some protein and binds the oatmeal well. Omit the egg or use a liquid plant egg equivalent to 1 egg or you can try a flax or chia egg. Combined with plant based butter this will make the recipe vegan.