Peach Baked Oatmeal - Chocolate Covered Katie

Bursting with sweet summer peaches, this delicious peach baked oatmeal recipe is perfect for a healthy breakfast or brunch!

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Healthy peach baked oatmeal

This literally tastes like eating peach cobbler for breakfast.

And the best part is that the recipe is packed with THREE times the amount of fruit as other old fashioned baked oatmeal recipes!

You will never believe this could possibly be a healthy breakfast, because it feels just like dessert. Yet the nutrition packed recipe is low calorie, low fat, and vegan at the same time!

Readers also love this Strawberry Pie

Ingredients for the peach oatmeal bake

You need fresh or frozen peaches, rolled oats, sweetener of choice, ground cinnamon, banana, pure vanilla extract, water, salt, and optional eggs and oil or nut butter.

No rolled oats on hand? Feel free to swap them out for quick oats. If you experiment with steel cut oats or instant oats, please let us know how it goes.

The recipe can be gluten free if you use certified gluten free oats. Rolled quinoa flakes will also work.

Sweetener options we tried with success include pure maple syrup, honey, or agave. We have not tried stevia, granulated sugar, or a powdered sweetener and therefore cannot vouch for any of those.

If serving to vegans, use the half cup water option instead of eggs.

We recommend a neutral nut butter, like cashew or almond butter. Melted coconut oil also tastes wonderful. For a low calorie breakfast, use water instead of the nut butter.

For peaches and cream baked oatmeal, replace the liquid in the recipe with an equal amount of plain or maple nondairy creamer or coconut milk.

Finally, for a banana free version of the peach baked oats, omit the three cups of mashed banana in the recipe below and use an equal amount of mango puree or roasted sweet potato puree. (Here’s how to cook sweet potatoes.)

You may also substitute applesauce, canned pumpkin, or Greek yogurt. Decrease the water to one third cup and increase the sweetener to half a cup to make up the difference in sweetness.

Watch the recipe video

See us make the peach baked oatmeal breakfast casserole, step by step

How to make peach baked oatmeal bars or squares

If using fresh peaches, you may peel them first or leave the peels intact.

Start by dicing three cups of peaches, then set aside. To save time in the morning, you can do this step the night before and refrigerate the diced peaches until ready to use.

Preheat the oven to 350 degrees Fahrenheit.

Line a nine by thirteen inch baking pan or a pan of a similar size with parchment paper. Or grease the bottom and sides of the pan so the finished oatmeal will not stick.

In a large mixing bowl, stir all dry ingredients together.

Whisk in the liquid ingredients, then add two cups of the peaches. Reserve the remaining diced peaches.

Smooth the oatmeal batter into the prepared baking dish.

Use a spatula or spoon to spread the remaining peaches evenly over top.

Bake on the center rack of the oven for forty minutes or until the peaches are bubbly, slightly browned, and caramelized.

Serve hot in bowls. Or let the pan cool. Once cooled, it is much easier to slice cleanly into oatmeal squares or bars.

Refrigerate leftovers in a covered container for up to four days.

Or slice and freeze in an airtight container for up to five months. Before serving, thaw frozen baked oatmeal in the microwave or in a frying pan, or overnight in the fridge.