Peach Crisp Baked Oats
Baked oats are the best way to feel like you’re eating dessert for breakfast, and such a fun addition to your weekly rotation! I love incorporating seasonal ingredients into my meal rotations, and summer fruit, like peaches, really hit the spot. These baked oats are also super freezer friendly, perfect for your next breakfast meal prep!
PEACH CRISP BAKED OATS
6
servings20
minutes40
minutesBaked oats are the best way to feel like you’re eating dessert for breakfast, and such a fun addition to your weekly rotation! I love incorporating seasonal ingredients into my meal rotations, and summer fruit, like peaches, really hit the spot. These baked oats are also super freezer friendly, perfect for your next breakfast meal prep!
Keep the screen of your device on
Ingredients
2 eggs, beaten (can sub 1/4 cup applesauce)
2 cups unsweetened nut milk
3 tablespoons pure maple syrup
2 tablespoons ghee or butter, melted
1 teaspoon vanilla extract
2 cups gluten-free rolled oats
1 teaspoon baking powder
2 teaspoon cinnamon
1/4 teaspoon kosher salt
2 ripe peaches, pitted and diced into 1/4-inch cubes
1 ripe peach, pitted and thinly sliced
- For Serving**
2/3 cup greek yogurt
1/2 teaspoon cinnamon
1 tablespoon maple syrup or honey
Directions
- Preheat oven to 375F and line an 8×8 or 9×9 baking dish with parchment paper.
- Add the beaten eggs, nut milk, maple syrup, ghee, and vanilla extract to a large bowl and whisk together.
- Add in the oats, baking powder, cinnamon, and salt and use a rubber spatula to combine the wet and dry ingredients until fully incorporated. Fold in the chopped peaches.
- Transfer the batter to the lined baking dish and spread out evenly to fill. Top the batter with the thinly sliced peaches, then place in the oven to bake for 35 to 40 minutes, until a toothpick comes out clean.
- Let the baked oats cool completely before removing the parchment and slicing into 6 even rectangles. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to one month.
- For serving: mix together the greek yogurt, cinnamon, and maple syrup in a small bowl, then serve with the warmed up oats.
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Could you use frozen peaches for this recipe?
I haven’t tried it with frozen, I worry they might be a little too liquidy when thawed! If you thaw them first, then add to the mix, that could work. I’d just skip adding any on top!
I’ve made a TON of receipts from your wonderful site, Jenna, and this is the first one that was a miss for me. I was expecting more of a crispy texture, but it’s just soggy like a bowl of thick oatmeal. The flavor is great, but I can’t get past the consistency. I’ve tried it twice and both times were the same. Maybe I’m doing something wrong?
Hi Katie!! I’m so honored that you’ve made so many recipes ❤️ as far as the texture of these baked oats and most baked oats recipes out there, they really aren’t developed to be crispy. By combining the oats with the liquid elements and pouring into the pan in a thick layer they’re meant to be closer to a baked good texture. Totally understand if that’s not your thing, but based on what you’re saying they did come out as expected from this recipe.
Thank you so much for explaining. I will say that my husband and 3-year old loved it!! You’re amazing, Jenna, and I just love your delicious creations. ❤️
Jenn I loved this!! I actually only had apples on hand but made it according to instructions other than that. And the cool sweetened Greek yogurt on top was absolute perfection! Thank you!
Hi Jenn love your recipes. Just wanted to give you feedback on the website. Lately the ads have been really intrusive, taking over the screen, popping up and covering the recipe. Makes it hard to follow along. Thanks
I agree. The ads are quite annoying and sometimes hard to make go away.
This was delicious and easy to throw together. The Greek yogurt topping added a great flavor and protein. Will definitely make again
I use so many of your grocery meal prep recipes as well as others regularly; this was no exception, delish, simple and easy to make. 10/10. Only hope I have for the future is macros so I don’t have to plug every recipe in to MFP. Most are macro friendly but knowing ahead of time would be perfection.
This turned out so well! I used old fashioned oats so my cooking time was about 10 extra minutes, and I added 1 and a half extra TBSP of syrup to make it a bit sweeter and I was thrilled with the results! I highly recommend making the yogurt topping, it really brings the whole thing together. Reheating from frozen takes about 15 mins in my air fryer as well, but they come out so nicely browned so don’t be afraid, the extra time it takes to reheat won’t ruin it! Thanks for the lovely new staple recipe!
Is it supposed to be soupy before baking? I’m confused. Not sure how to fold in peaches when it’s so liquid-y?
They were really good. I used regular whole milk bc I didn’t have any nut milk. They aren’t very sweet which I like but may add just a bit more syrup or some brown sugar next time for my personal taste.
I’ve made this recipe several times, using different fruits (blueberries, raspberries, cherries) and it’s delicious every time. It’s so easy to make and freeze individual servings for a weekday breakfast as I’m rushing with my kids before school. I’ve also made a chocolate version for my son who loved it! The recipe is really versatile and provides a good base for anytime of year.
I used frozen peaches and it turned out great! I thawed them out ahead of time and only used 1 cup. I didn’t put any on the top.
We love baked oats for my toddler’s morning snack that we send to daycare. This is my favorite recipe of baked oats so far. I measured the maple syrup with the heart, but otherwise followed directions and they were delicious. Thanks!
Wooooow these were sooo amazing. This is my third week in a row meal prepping backed oats for breakfast and this recipe is by far my favorite. You never disappoint with your recipes!!!!
I have tried many if your recipes and they are delicious and this was no exception! I’ve made it with peaches and apples and both were to die for. I love eating it with the yogurt topping. So hearty and delicious! Highly recommend!
I Donte en like peaches, texture thing, but I made this for my husband and loved it! Not overly peachy or too sweet. Thus will be a regular.
This recipe (and several others on your site) have become a staple in our home! My kids love it, and I’m so happy to have something yummy, easy, healthy, and gf to grab for breakfast for myself. I live in SE Asia and don’t really have access to fresh or frozen peaches. I use canned and it turned out great!!
Used 2% dairy milk and needed to be baked about 57 minutes in 8×8 pan.
Used ricotta instead of yogurt part of the week. Defiantly a richer whipped cream taste. Yogurt more if a frosting taste.
Delicious! I got Trader Joe’s coconut yogurt as the topping. So yummy.
Was wondering what fruit substitutes you’d recommend? Would mixed berries be an ok option for when peaches are out of season?