This peaches and cream baked oatmeal is a cozy, comforting dish that highlights the sweet peaches of peach season. It’s a warm breakfast that feels like a hug in a bowl.
With the perfect blend of juicy peaches, brown sugar, and creamy oats, it’s a sweet treat that’s just as satisfying for breakfast at home as it is for meal prep during a busy week.
I love making this when summer peaches are at their peak, but it’s just as delicious with canned peaches or peach slices in the off-season. The oatmeal bake has a chewier texture than stovetop oats, which makes it feel indulgent without any extra effort.
The combination of oats, milk mixture, and melted butter is the perfect pairing for a dollop of plain yogurt, a drizzle of maple syrup, or even a spoonful of little honey for a natural sweetness.
Peaches and Cream Baked Oatmeal: Comfort in Every Bite
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Kitchen Essentials
Ingredients
- 3 Cups Quick Cooking Oats
- 1/2 Cup Brown Sugar
- 1 Cup Milk or almond milk/coconut milk for a dairy-free twist
- 2 Tablespoons Butter melted
- 2 Large Eggs
- 2 Teaspoons Baking Powder
- 3/4 Teaspoon Salt
- 2 Teaspoons Vanilla Extract
- 3/4 Cup Heavy Cream
- 2 Cups Fresh Peaches chopped or diced peaches from a can
- Optional: pinch of cinnamon for extra flavor
Instructions
- Preheat your oven to 350°F and lightly grease a 9 x 13 casserole dish. You can use softened butter, a little coconut oil, or cooking spray.
- In a large bowl, combine the dry ingredients: oats, brown sugar, baking powder, salt, and optional cinnamon.3 Cups Quick Cooking Oats, 1/2 Cup Brown Sugar, 2 Teaspoons Baking Powder, 3/4 Teaspoon Salt, Optional: pinch of cinnamon for extra flavor
- Fold in the chopped fresh peaches (or peach slices) carefully.2 Cups Fresh Peaches
- Pour the oatmeal mixture into the prepared dish, smoothing the top with a spatula.
- In another mixing bowl, whisk together the wet ingredients: milk, melted butter, eggs, heavy cream, and vanilla.1 Cup Milk, 2 Tablespoons Butter, 2 Large Eggs, 2 Teaspoons Vanilla Extract, 3/4 Cup Heavy Cream
- Pour the milk mixture into the oat mixture and stir gently until combined.
- Bake for 35–40 minutes until golden brown on top and set in the center.
Your Own Private Notes
Nutrition
Tips for the Homestead Kitchen
- For extra flavor, add a pinch of cinnamon or nutmeg to the oat mixture.
- Swap in canned peaches or your own preserved peaches if fresh peaches aren’t available.
- Swap out peaches for any fruit you enjoy.
Storage and Meal Prep
Let the baked oatmeal cool to room temperature, then cover with plastic wrap or transfer to an airtight container. It keeps in the fridge for 4–5 days, making it easy to grab for a quick breakfast.
Reheat gently in the microwave for 30 seconds. Or enjoy cold with a splash of milk for a slightly different experience. This easy breakfast keeps you full and satisfied without extra processed sugar.
Freezer Meal Instructions for Peaches and Cream Baked Oatmeal
- Prepare the oatmeal bake as usual. Follow the recipe up to the point where it’s ready to bake, including combining the oat mixture and milk mixture, and folding in the fresh or canned peaches.
- Choose your freezer container. Use a casserole dish, glass baking dish, or even individual portion containers that are freezer-safe. If you want to freeze in individual portions, silicone muffin tins or small airtight containers work well.
- Wrap for freezing
- If freezing in a baking dish, cover tightly with plastic wrap first, then a layer of aluminum foil for extra protection.
- If using individual containers, make sure each is sealed well to avoid freezer burn.
- Label and date. Always write the contents and freezing date on the container. Frozen baked oatmeal is best within 2–3 months for optimal flavor and texture.
- Freezing tip. If you like, you can partially bake the oatmeal (about 15–20 minutes) before freezing. This helps it maintain a better texture when reheated.
To Bake from Frozen
- Thaw first. Place the frozen oatmeal in the fridge overnight, or let it sit at room temperature for 30–60 minutes.
- Heat in the oven. Preheat the oven to 350°F. Bake covered with foil for about 30–40 minutes (add 10 minutes if fully frozen) until the center is heated through.
- If you have leftovers, store them in individual servings. Reheat individual portions: Microwave for 1–3 minutes depending on portion size. A splash of milk or a dollop of yogurt helps restore creaminess.
Tips for the Best Freezer Oatmeal
- Use fresh or canned peaches that aren’t too watery. Excess moisture can make the bake mushy after freezing.
- Skip the topping if you plan to freeze it (like extra sugar or syrup); add after reheating.
Delicious and Filling Breakfast Option
The best part about this peaches and cream baked oatmeal is its versatility. It’s a great way to enjoy summer peaches in a comforting, wholesome breakfast.
Whether you’re enjoying it for breakfast on a quiet morning or as a sweet treat for the whole family, it’s a recipe that brings comfort in every bite. Truly a homestead favorite.
Easy and delicious. We make this once and enjoy it for days.