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Peach Baked Oatmeal

Today I’m sharing with you a breakfast that is currently a huge hit at my house. It’s lightly sweet, perfectly moist, wholesome and fiber-rich, low-fat, and bursting with juicy peaches! It’s a really great baked oatmeal recipe that works well with any fruit. Blending up half the oats into oat flour makes it a bit more coffee-cake like than typical baked oatmeal, and it’s really yummy!


I think a ripe peach is one of God’s greatest gifts to humanity. I kind of forget how good they are until peach season reminds me again. Don’t miss out on this recipe this peach season! If you don’t have fresh peaches, feel free to use frozen peaches (thawed and chopped up), or canned peaches (drained and chopped).


Make it on a weekend morning when you have some time to let this bake, or the night before for the next morning. Or, make it as a dessert instead of peach cobbler! Some plant-based ice cream,  nice cream, or even yogurt on top takes it to dessert level.

Enjoy this recipe with any kind of fruit if you don’t have peaches–fresh or frozen berries, cherries, pears, apples, even mango and pineapple for a tropical version. I made it with fresh strawberries and blueberries for a 4th of July breakfast and drizzled with with some sweetened non-dairy yogurt. It was gobbled up!

For more oatmeal recipes, I’ve got you covered!

Cherry Oatmeal Bars

25 Different Ways to Eat a bowl of Oatmeal

Peach Pie Breakfast Cookies

Oat Bran Muffins



Peach Baked Oatmeal
Prep Time
20 mins
Cook Time
35 mins
cooling time
10 mins
Total Time
1 hr 5 mins

Super yummy, wholesome, and fiber rich. This is one of the most delicious ways to use summer peaches! Or, make it anytime of year with frozen or canned peaches.

Course: Breakfast
Cuisine: American
Keyword: baked oatmeal, oil-free, peach, vegan, wfpb, whole food plant based
Servings: 12 squares
Author: Faithful Plateful
  • 2 TBSP ground flax seed mixed with 1/3 cup water
Dry Ingredients
  • 1 1/2 cups rolled oats
  • 1 1/2 cups oat flour (grind up 1.5 cups oats in blender)
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp cloves
  • 2 tsp baking powder
  • 1 tsp salt
Wet Ingredients
  • 1/2-2/3 cup maple syrup, coconut sugar or brown sugar (1/2 cup is lightly-sweet and I think it's perfect, use 2/3 cup if you want it sweeter)
  • 1 3/4 cup plant milk
  • 1 tsp vanilla
  • 2 cups diced peaches (fresh, frozen or canned)
  • 1/4 cup finely chopped walnuts or pecans (optional)
  1. Preheat oven to 350 and get out a 9x13 inch pan. Lightly grease it or use parchment paper.

  2. Mix the ground flax seed with the water in a small bowl.

  3. In a mixing bowl, stir together the dry ingredients. Add the wet ingredients and the flax egg. Fold in the diced peaches and nuts (if using).

  4. Pour into the pan, and sprinkle with cinnamon (you can sprinkle more diced peaches on top or more nuts, too). Bake for 35-40 minutes, until firm to the touch. Let cool at least 10 minutes before eating.

  5. Enjoy as-is, or in a bowl with almond milk and fresh peaches or other fruit on top. Add a drizzle of maple syrup if desired. Plant-based yogurt on top is super yummy, too (I like the Forager cashew yogurt, KiteHill almond milk yogurt, or Silk coconut yogurt).

Recipe Notes

This is a great versatile baked oatmeal recipe! Use other fruit besides peaches as desired (such as berries, mango, cherries, pears). You may want to omit the ginger and cloves if using other fruit, as those are particularly good with peaches. 

You can enjoy this as a peach cobbler - type dessert by using the higher amount of sweetener and serving with plant-based ice cream! 

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