This peaches and cream baked oatmeal is my modern twist on the classic favorite I used to eat growing up. It’s super flavorful and satisfying, almost like oatmeal cake! Made with plain greek yogurt and maple syrup, it’s dreamy and so easy to make.
This has got to be your summer breakfast for the next month!
This peaches and cream baked oatmeal is so satisfying. The ideal summer breakfast, if you will. FIlled with juicy peaches, old fashioned oats, plain greek yogurt and maple syrup for a touch of sweetness.
It’s not overly sweet, but if you’ve made any of my baked oatmeals before, you know I love to refer to them as oatmeal CAKE. It truly is like peach oatmeal cake. And I could not be more obsessed.
I’ve been a huge fan of peaches and cream oatmeal my entire life. Like, we are talking that it was my favorite comfort food growing up. I’d pick it over any dessert or pizza or anything like that when I was a kid.
I’ve already shared a peaches and cream oatmeal cup recipe. And I do have a baked version that came out of another cookbook. But this one uses my classic baked oatmeal recipe – the one that tastes like oatmeal cake – and includes a crunchy streusel on top for an extra pop.
I love that this recipe holds together: you can cut actual squares of baked oatmeal and freeze them. The squares also make it easy to drizzle on cream, milk or top with more yogurt.
Here’s how I make it!
First up, the diced peaches. I leave the skin on mine because we don’t mind it (I actually like it), but feel free to peel the peaches before dicing. I can’t tell a huge difference when everything is mixed together.
Then, the dry ingredients. Oats, cinnamon, baking powder and salt.
Next, the wet ingredients. Eggs, plain greek yogurt, milk, vanilla extract and maple syrup. If you don’t want to use maple syrup, you can use honey. Or even the same amount of sugar, just put it in the dry ingredients.
Finally, the streusel. This part is definitely optional and I’ve made many baked oatmeals recipes without it. But it adds the most wonderful brown sugar crunch to the oatmeal! You mix together brown sugar, flour, butter and a pinch of cinnamon together until it becomes a sandy texture. Sprinkle it all over top and bake!
I love this recipe because you can make it ahead of time. You can serve it warm or chilled right from the fridge. It’s so easy to reheat, whether it’s single portions or the whole dish.
It can be the base for an oatmeal bar, where you serve different fruits, nuts, seeds and an array of nut butters for topping. Also! It can be meal-prepped for breakfast or lunch because it holds up so well.
It’s cozy and comforting but at the same time – tastes like summer!
I live for peach season.
Peaches and Cream Baked Oatmeal
Peaches and Cream Baked Oatmeal
This peaches and cream baked oatmeal is my modern twist on the classic favorite I used to eat growing up. It’s super flavorful and satisfying, almost like oatmeal cake! Made with plain greek yogurt and maple syrup, it’s dreamy and so easy to make.
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Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
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In a small bowl, whisk together the oats, cinnamon, baking powder and salt. In a large bowl, whisk together the eggs, yogurt, milk, maple syrup, vanilla extract and almond extract.
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Add the dry ingredients to the wet and mix until combined. Stir in the diced peaches. Spread the mixture into the baking dish.
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In a bowl, mash together the sugar, flour, butter and cinnamon with a fork, combining the butter into the dry ingredients. Use your hands and continuously rub the mixture together until it resembles sand.
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Sprinkle the streusel all over the oats.
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Bake for 35 to 40 minutes, or until it’s golden and set. Let cool slightly before serving. Serve with yogurt, a drizzle of heavy cream, extra peaches or whatever you wish.
That looks like dessert.
