Peach Baked Oatmeal
This peach baked oatmeal recipe uses rolled oats and ripe peaches so the dish sets into tender, sliceable squares with golden edges and a soft, custardy center.
Equipment
- 8x8-inch (20x20cm) ceramic baking dish
- Large glass mixing bowls
- Balloon whisk
- Measuring cups and spoons set
Ingredients
- 2 cups old-fashioned rolled oats - 180g
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 3/4 cups milk or unsweetened almond milk - 415ml
- 1/3 cup pure maple syrup - 80ml
- 1 large egg - room temperature
- 3 tablespoons unsalted butter - 45g, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 2 to 3 ripe peaches - about 2 cups / 300g, pitted and sliced, or thawed and patted-dry frozen sliced peaches
- 1/2 cup chopped pecans - 60g, optional
- Plain Greek yogurt - for serving, optional
Instructions
- Preheat your oven to 350°F (175°C) and set a rack in the middle position. Lightly grease your 8x8-inch (20x20cm) baking dish with butter or cooking spray, covering the bottom and sides.
- Rinse and pat the peaches dry, then cut them in half and remove the pits. Slice each half into pieces about 1/2 inch (1.25cm) thick, setting aside a small handful of the nicest slices for the top.
- In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt until evenly distributed. If adding pecans, stir half of them in now and reserve the rest for the top.
- In a second bowl, whisk the milk, maple syrup, egg, melted butter, and vanilla extract for about 20 seconds until the egg is fully broken up and the mixture looks uniform.
- Pour the wet mixture into the bowl with the oats and stir gently with a spatula until every bit of oat is moistened, about 30 seconds. The mixture will look loose and soupy at this stage.
- Add the sliced peaches to the bowl, holding back the slices you reserved for the top, and fold them in with a few gentle strokes so they distribute without breaking apart.
- Pour the oat mixture into your prepared baking dish and spread it into an even layer. Arrange the reserved peach slices across the surface in a single layer and scatter the remaining pecans over the top if using.
- Place the dish in the preheated oven and bake for 38 to 42 minutes, until the center is set and no longer jiggly and the edges are golden brown. Tent loosely with foil for the last 10 minutes if the top browns too quickly.
- Remove the dish from the oven and let it rest for 10 minutes before cutting, which lets the base firm up so it slices cleanly. Serve warm, with a spoonful of Greek yogurt on top if you like.
Notes
- Use old-fashioned rolled oats only. Quick oats break down and turn the dish into paste; rolled oats hold their shape for a sliceable texture.
- Pat frozen peaches dry. Frozen fruit carries extra water, and skipping this step thins the base and delays setting.
- Do not skip the rest. Cutting into the dish straight from the oven gives you a loose, runny portion. Ten minutes of resting firms it up.
- Check for doneness in the center. The edges set first, so judge by whether the middle has stopped jiggling.
- Room-temperature egg blends better. A cold egg can seize when it meets warm butter, leaving small cooked bits in the batter.
- Taste your peaches first. Very sweet, ripe fruit means you can pull back the maple syrup by a tablespoon if you prefer.
- Toast the pecans. A few minutes in a dry pan before adding deepens their flavor and keeps them from going soft.
- Make-ahead: Bake fully, refrigerate, and reheat portions all week. You can also assemble the batter the night before and refrigerate it unbaked, adding a few extra minutes in the oven since it starts cold.
- Storage: Cover tightly or transfer portions to airtight containers and refrigerate for up to 5 days. Freeze individual squares wrapped in plastic and placed in a freezer bag for up to 3 months.
- Reheating: Microwave a single portion for 45 to 60 seconds, or warm the whole dish, covered, at 300°F (150°C) for about 15 minutes. From frozen, microwave for 90 seconds to 2 minutes. A splash of milk over the top before reheating keeps leftovers from drying out.
- Variations: Replace half the peaches with blueberries, add 2 tablespoons brown sugar on top for a cobbler-style crust, swap pecans for shredded coconut, add vanilla protein powder with extra milk, use a flax egg and coconut oil for vegan, add ginger and nutmeg for a spiced version, or swap 1/4 cup milk for canned coconut milk for a creamier base.
- Dairy-free/vegan: Use any unsweetened plant milk, swap butter for melted coconut oil, and replace the egg with a flax egg (1 tablespoon ground flax plus 3 tablespoons water).
Nutrition
Serving: 1ServingCalories: 255kcalCarbohydrates: 36gProtein: 7gFat: 10gSaturated Fat: 4gCholesterol: 45mgSodium: 190mgFiber: 4gSugar: 15g
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