First things first—thank you so much for being here. If you’re anything like me, you’re always looking for breakfasts that bring warmth, nutrition, and just a little bit of sweetness to your morning routine. This Peach Baked Oatmeal is all that and more. It’s cozy, coconutty, and brimming with juicy peaches in every bite. Whether it’s a quiet weekend or a busy Monday, this dish is a summertime staple.
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Why You’ll Love This Peach Baked Oatmeal
Let’s talk about what makes this breakfast bake such a standout. It’s a large-batch, creamy, and nutrient-packed meal prep hero. It’s naturally sweetened, fully plant-based, and endlessly customizable.
Here’s why it’s quickly become a reader favorite:
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Uses up plenty of ripe summer peaches (fresh or canned!)
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Dairy-free, egg-free, and naturally sweetened with maple syrup
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Meal-prep friendly and easy to store
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Feels like peach cobbler but fuels like oats
What Does Peach Baked Oatmeal Taste Like?
Think: warm peach cobbler meets your favorite bowl of oatmeal. Creamy, slightly chewy oats combine with soft, juicy peaches, while shredded coconut adds a lovely tropical note. The cinnamon warms it all up, and the golden top adds the perfect bit of texture.
You’ll be back for seconds—guaranteed.
Health Benefits of Peach Baked Oatmeal
This is feel-good food, through and through. Each slice is:
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Rich in fiber from oats, flax, and chia
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Packed with plant-based protein
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Low in refined sugar
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Full of vitamins A and C from those beautiful peaches
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Naturally dairy-free and vegan, so it works for just about everyone
Ingredients You’ll Need
Here’s what you’ll be mixing into this magic:
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2 cups old-fashioned rolled oats
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½ cup shredded coconut (unsweetened)
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1 teaspoon cinnamon
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½ teaspoon salt
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⅓ cup maple syrup
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1 ¾ cups almond milk
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¼ cup dairy-free Greek yogurt
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1 flaxseed egg (1 tbsp flax meal + 3 tbsp water)
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1 tablespoon chia seeds
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1 teaspoon vanilla extract
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1 tablespoon melted coconut oil
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2½ cups diced peaches (fresh or canned and well-drained)
Tools You’ll Need
No fancy kitchen gadgets here—just the basics:
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8-inch square baking dish
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Mixing bowls
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Measuring cups and spoons
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Whisk or spatula
Optional Add-Ins & Ingredient Swaps
I promised flexibility, and here it is!
Optional Add-Ins:
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A handful of walnuts or pecans for crunch
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Blueberries or raspberries for extra color
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A sprinkle of nutmeg for cozy spice vibes
Substitutions:
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Swap almond milk for oat or soy milk
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Use dairy yogurt if you’re not vegan
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Sub in mashed banana for a refined sugar-free version
How to Make Peach Baked Oatmeal
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Preheat oven to 350°F (180°C). Spray an 8×8-inch baking dish with oil.
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Make the flax egg: stir 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit 10 minutes.
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Dice the peaches and set aside.
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In a large bowl, whisk together the flax egg, almond milk, yogurt, coconut oil, vanilla, and maple syrup.
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Stir in oats, chia seeds, coconut, salt, and cinnamon.
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Fold in the diced peaches.
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Pour into your prepared dish and top with a few peach slices for extra prettiness.
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Bake for 35–60 minutes:
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35 minutes = soft, custardy texture
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60 minutes = firmer, sliceable texture
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What to Serve with Peach Baked Oatmeal
Let your creativity shine! Try it:
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Warm, with extra almond milk drizzled on top
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With a dollop of dairy-free Greek yogurt
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With fresh fruit or a handful of toasted nuts
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Cold, straight from the fridge—it’s that good
Pro Tips for Success
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Use ripe, juicy peaches—they’ll caramelize slightly and melt into the oats.
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Let it cool before slicing for cleaner cuts.
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Store it right: cool completely and refrigerate, covered.
Storage & Meal Prep
This recipe is perfect for prepping ahead!
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Fridge: Store covered for up to 4 days
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Freezer: Slice and freeze in portions, then reheat as needed
Frequently Asked Questions
Can I prepare this Peach Baked Oatmeal the night before?
Yes! This recipe is perfect for making ahead. You can either bake it fully and store it in the fridge to reheat, or prep the batter the night before, refrigerate it, and bake it fresh in the morning. Either way, you’ve got a stress-free breakfast ready to go!
Can I use frozen peaches instead of fresh?
Absolutely—frozen peaches work beautifully. Just make sure to thaw them completely and drain off any excess liquid to avoid a soggy bake.
Is this recipe gluten-free?
Yes! Just be sure to use certified gluten-free oats. Rolled oats are naturally gluten-free, but cross-contamination can occur during processing, so look for that GF label if you need it.
Can this be made without nuts?
Totally. Simply replace almond milk with a nut-free option like oat, soy, or rice milk. This oatmeal is very allergy-adaptable!
Can I freeze Peach Baked Oatmeal?
You sure can! After baking, let it cool completely, then slice into portions. Wrap each slice tightly or store in an airtight container and freeze. Reheat in the microwave or oven when you’re ready to eat.
What’s the best texture—soft or firm?
It depends on your mood! Bake it for 35 minutes for a soft, spoonable texture, or up to 60 minutes if you like it firm and sliceable. Both ways are delicious!
Can I use steel-cut or quick oats instead?
This recipe is designed for old-fashioned rolled oats, which provide the best texture. Quick oats may result in a mushy bake, while steel-cut oats won’t cook through properly without adjustments.
What can I substitute for flaxseed meal?
If you’re not vegan or don’t have flaxseed on hand, you can substitute with 1 regular egg. If staying plant-based, chia seeds or a store-bought egg replacer will also work in a pinch!
Can I double this recipe for a crowd?
Yes, this recipe doubles beautifully! Just bake it in a 9×13-inch dish and increase the baking time slightly—check for doneness around 50–70 minutes depending on your preferred texture.
In Summary
This Peach Baked Oatmeal is the breakfast I turn to when I want something cozy, nourishing, and simple. It’s got that special something that makes everyone go back for “just one more bite.”
Looking for more peachy-perfect recipes? You’ll also love:
Share Your Peachy Creations!
Tried this recipe? I would love to see your photos and hear how it went.
Tag me over on Pinterest and leave a comment below so others can find and fall in love with this cozy classic too.
Here’s to more joyful mornings, perfectly ripe peaches, and recipes that bring people together!
Print
5 Important Reasons to Try Peach Baked Oatmeal This Summer
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Peach Baked Oatmeal is a creamy, coconut-kissed breakfast casserole packed with juicy peaches and cozy cinnamon flavor. Naturally sweetened with maple syrup and loaded with wholesome oats, chia, and flax, it’s the perfect healthy summer breakfast for families. Vegan, dairy-free, and make-ahead friendly—breakfast just got so much better!
Ingredients
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2 cups old-fashioned rolled oats
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½ cup shredded coconut (unsweetened)
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1 teaspoon ground cinnamon
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½ teaspoon salt
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⅓ cup maple syrup
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1¾ cups almond milk
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¼ cup dairy-free Greek yogurt
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1 tablespoon flaxseed meal + 3 tablespoons water (for flax egg)
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1 tablespoon chia seeds
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1 teaspoon vanilla extract
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1 tablespoon melted coconut oil
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2½ cups diced peaches (fresh or canned and well-drained)
Instructions
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Preheat the oven to 350°F (180°C) and lightly grease an 8×8-inch square baking dish.
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In a small bowl, mix flaxseed meal with water to make a flax egg. Set aside for 10 minutes to thicken.
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Peel and dice the peaches, then set aside.
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In a large mixing bowl, whisk together the flax egg, almond milk, dairy-free yogurt, melted coconut oil, vanilla, and maple syrup.
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Stir in the oats, chia seeds, shredded coconut, salt, and cinnamon until well combined.
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Fold in the diced peaches.
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Pour the mixture into the prepared baking dish and top with a few extra peach slices for garnish.
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Bake in the center rack of the oven for 35–60 minutes.
• For a softer, more custard-like oatmeal, bake for 35 minutes.
• For a firmer, sliceable texture, bake for 45–60 minutes. -
Let cool slightly before serving with a splash of almond milk or a spoonful of yogurt. Enjoy!
Notes
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Use fresh, ripe peaches for the best flavor, but canned (well-drained) or thawed frozen peaches work great too.
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Feel free to stir in extras like chopped nuts, blueberries, or a pinch of nutmeg for a fun twist.
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This oatmeal stores beautifully—perfect for meal prep! Refrigerate in the baking dish for up to 4 days or freeze individual slices.
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Equipment
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8-inch square baking dish
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Measuring cups and spoons
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Mixing bowls
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Whisk or spatula
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- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 284.8 kcal
- Sugar: 17.4 g
- Sodium: 306.9 mg
- Fat: 11.5 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 3.8g
- Trans Fat: 0.003 g
- Carbohydrates: 40.9 g
- Fiber: 6.5g
- Protein: 6.6g
- Cholesterol: 0.4 mg
Keywords: Peach baked oatmeal, vegan breakfast, summer oatmeal, dairy-free baked oatmeal, peach recipe