Peaches and Cream Baked Oatmeal
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Peaches Baked Oatmeal is nutritious, crowd-pleasing, and filling. Juicy peaches add sweetness, while pecans bring a crunch. Top with warm milk or our vanilla glaze for extra creaminess!
This post is sponsored by Hy-Vee (Columbia).
Reasons You’ll Love This Recipe
- Great recipe to serve to groups of people.
- Perfect make-ahead recipe for the holidays or for breakfast potlucks.
- It’s filled with nutritious ingredients like oats, peaches, and flaxseed.
- Frozen peaches work well year-round, but it’s even better when peaches are ripe.
Ingredients
Ingredient Notes
- Vanilla extract – Here is how to make homemade Vanilla Extract
- Fresh or frozen peaches
- Oats – You can also use quick oats.
- Vanilla Glaze – Optional for additional sweetness, if desired. We also use this on our Blueberry Baked Oatmeal. You can substitute this with maple syrup (or nothing since it’s already pretty darn sweet).
Order Groceries from Hy-Vee
Hy-Vee has everything you’ll need for this recipe. Order your groceries now from Hy-Vee for pick-up or have them delivered via Instacart.
Be sure to use your Hy-Vee Perks number when ordering to get rewards and discounts on gas!
How to Make Peach Baked Oatmeal
Here’s a quick overview, but you can find the full printable recipe at the bottom of this post.
- Prep: Preheat the oven to 350°F. Grease an 8×8 inch baking dish.
- Combine: Mix ingredients until very well combined.
- Bake: Bake for 30-40 minutes for a metal pan until the middle is mostly set.
- Vanilla Drizzle (optional): After the casserole cools some, drizzle this glaze over the top with a spoon.
About the Vanilla Glaze
While the vanilla glaze drizzle is optional and you may not even need it since this is already sweet. However, it not only adds some sweetness to the baked oatmeal but it also adds a nice, shiny glaze over the top which makes it look prettier when serving. You can mix it up in less than 1 minute!
How to Freeze Peaches
Got extra peaches? Freeze them!
Slice & Prep – Wash your peaches, pit them, and cut them into slices. Peeling is optional!
Flash Freeze – Line a baking sheet with parchment paper, arrange the peach slices in a single layer without touching, and freeze for 1–3 hours until firm .
Package for Storage – Transfer the frozen slices into airtight freezer bags or containers, removing as much air as possible. Label with the date—you’ll have delicious peaches ready for up to 6–12 months.
Make It A Freezer Meal
Freeze For Later: Prep the casserole just up until the point of baking (do not bake). Cover the baking dish with either a lid or a few layers of plastic wrap or foil. Freeze.
Prepare From Frozen: Let the dish thaw in the refrigerator. Bake as directed.
Recipe FAQs
Yes, as long as you use certified gluten-free oats.
Leftovers can be covered and stored in the fridge for 5-7 days. When reheating, stir in extra milk before microwaving since it will lose some moisture.
Using frozen peaches takes a few minutes longer to bake because it adds more moisture to the casserole. If you don’t have peaches on hand, try our Apple Cinnamon Baked Oatmeal!
Yes! You can replace butter with coconut oil and use plain dairy-free milk.
We tested this and while it does work, we found that it dried out easily. If you only have a 9×12 recipe, I’d recommend doubling the recipe.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Peach Baked Oatmeal
Peaches and Cream Baked Oatmeal is full of whole food ingredients, a win with all ages, and very filling. The peaches provide bursts of juicy sweetness, while the pecans add a nice crunch.
Ingredients
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 cup milk, plus more for serving
- 1 teaspoon vanilla extract
- 1/3 cup dark brown sugar, firmly packed
- 1/2 teaspoon salt
- 1/4 cup melted unsalted butter
- 3 cups old-fashioned rolled oats
- 1/4 cup ground flaxseed
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 2 cups chopped fresh or frozen peaches (about 2 large peaches; bite-sized pieces)
- 1/2 cup chopped pecans (optional but recommended)
(Optional) Vanilla Glaze:
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 1/2 cup powdered sugar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Prep: Preheat the oven to 350°F. Grease an 8×8 inch baking dish (butter works best to prevent sticking).
- Combine: In a medium mixing bowl, whisk together the maple syrup, eggs, milk, vanilla, brown sugar, salt, and melted butter until combined. Use a wooden spoon to stir in the oats, flaxseed, baking powder, cinnamon, peaches, and optional pecans. Mix until very well combined.
- Bake: Spread the mixture out in the baking dish. Bake for 30-40 minutes for a metal pan or 35-45 minutes for glass/ceramic pan, until the middle is mostly set.
- Vanilla Drizzle (optional): If you want more sweetness, stir together the milk, vanilla, pinch of salt, and powdered sugar in a small bowl. After the casserole cools some, drizzle this glaze over the top with a spoon.
- Serve: Serve warm in bowls with milk poured over the top. (If you want it to taste more decadent, top with half and half or heavy cream.)
Freeze For Later: Prep the casserole just up until the point of baking (do not bake). Cover the baking dish with either a lid or a few layers of plastic wrap or foil. Freeze.
Prepare From Frozen: Let the dish thaw in the refrigerator. Bake as instructed above.
Notes/Tips
- Testing Note: After retesting on 7/21/25, I reduced the brown sugar amount from 1/2 cup to 1/3 cup.
- You can either peel or leave the peel on the peaches. Just be sure to rinse them really well if you leave the peel on because of the pesticides used on them.
- How to Store Leftovers: Leftovers can be stored in the fridge for 5-7 days. When reheating, stir in extra milk before microwaving since it will lose some moisture.
- About the Peaches: Using frozen peaches takes a few minutes longer to bake because it adds more moisture to the casserole. Feel free to add more peaches, but it will take longer to cook and be more moist. If you don’t have peaches on hand, diced apples will work great!
- Dairy-Free Version: You can replace butter with coconut oil and use plain dairy-free milk.
- Gluten-Free Version: Use certified gluten-free oats, if you have an allergy or Celiac.
- Higher Protein Version: Replace the flaxseed or some of the oats with unsweetened protein powder.
- Toss in some dried cranberries for extra sweetness and color.
Delicious! Made this for a Saturday morning breakfast. I used canned peaches and heavy cream instead of milk. Will make this again!
Thanks for taking the time to leave a review and let others know of your substitutions as well. Glad you enjoyed it Missy!