1. Can I use frozen peaches in Peach Baked Oatmeal?

Yes, frozen peaches work perfectly well in this recipe! Simply thaw and drain them before adding them to the oatmeal mixture. This ensures that the oatmeal maintains the right texture without excess moisture.

2. How long will Peach Baked Oatmeal keep in the fridge?

Peach Baked Oatmeal can be stored in the refrigerator for up to 4 days. Just keep it in an airtight container, and reheat individual portions in the microwave for a quick breakfast.

3. Can I make Peach Baked Oatmeal vegan?

Absolutely! To make this dish vegan, simply swap the butter for plant-based butter and use a flax or chia egg instead of a regular egg. You can also use non-dairy milk to make it completely plant-based.

Peach Baked Oatmeal: A Sweet and Nutty Breakfast Delight

Description

Peach Baked Oatmeal is a warm, comforting breakfast made with ripe peaches, heart-healthy pecans, and hearty oats. It’s perfect for a healthy start to your day, offering a balance of sweetness and crunch in every bite. Whether you prepare it in advance or bake it fresh, this dish is sure to become a family favorite.

Ingredients

Scale

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

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Instructions

Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish with cooking spray.
In a medium-sized bowl, combine the oats, chopped pecans, brown sugar (or maple syrup), cinnamon, and nutmeg. Mix thoroughly.
In another bowl, whisk together the milk (or non-dairy milk), melted butter, egg, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until well combined.
Pour the mixture into the prepared baking dish and smooth the top.
Arrange the thinly sliced peaches evenly over the oatmeal mixture.
Bake for 20-25 minutes, or until the edges are golden brown, and the oatmeal is set and bubbly.
Serve warm, topped with extra peaches, pecans, and a drizzle of maple syrup or brown sugar if desired.

Notes

For a vegan version, use plant-based butter and a flax egg instead of regular butter and egg.
Frozen or canned peaches can also be used, but make sure to drain canned peaches thoroughly.
Leftovers can be stored in the refrigerator for up to 4 days. Reheat individual portions for a quick breakfast.
This recipe can be made ahead of time and baked in the morning for a hassle-free breakfast.

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 172 kcal
Sugar: 10g
Sodium: 87mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0.1g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 24mg