My family eats oatmeal for breakfast probably five times a week. It’s more than just a staple in our house, it’s a routine. And that can be a good thing. Our kids expect it and scarf it down each morning and they get to experiment with different toppings.

But sometimes I like a change even if my kiddos are fine with the normal. When I brought out this peaches and cream baked oatmeal the first time my three year old refused to touch it. “YUCK.” Actually, what he said was “This is the most yuckiest thing ever ever.” Bit of a drama queen that one. Plus, he hadn’t even tried it yet.

Once he picked out all the peaches, he tried it and, LO AND BEHOLD, liked it. He proceeded to eat a whole bowl of this yucky stuff.

What I love about baked oatmeal is that it’s actually better on day two or three reheated in the microwave. No joke. The flavors combine better and I like it best zapped after it has baked and cooled. So it’s an easy weekday breakfast option that way. Enjoy!

Peaches and Cream Baked Oatmeal

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Author: Nick Evans
Servings: 4 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
This simple baked oatmeal is jam-packed full of fresh peaches! It’s so easy to toss together and actually reheats well in the microwave which makes it a perfect weekday breakfast option! YUM!


  • 2 cups rolled oats
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 ripe peaches, pitted and sliced
  • 1 cup whole milk
  • 1 cup cream
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup coconut oil or melted butter
  • Cream, for topping


  • Preheat oven to 375 degrees F. In a medium bowl, mix together oats, sugar, baking powder and a pinch of salt and spread the mixture out in an 8×8 baking dish.
  • In a separate bowl, stir together milk, cream, egg, and vanilla extract. Pour this mixture over the oat mixture and store to combine.
  • Spread the sliced peaches out over the oatmeal, pressing them into the oatmeal. Then drizzle the whole dish with melted coconut oil or butter.
  • Bake the baked oatmeal at 375 degrees F. for 35 minutes, rotating it once halfway through to ensure even baking.
  • Serve the baked oatmeal while warm with a drizzle of fresh cream or let it cool and store it in the fridge. Leftovers can be reheated easily with a drizzle of water and microwaved on high for a minute.


Serving: 1Bowl | Calories: 600kcal | Carbohydrates: 54g | Protein: 11g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 146mg | Sodium: 268mg | Potassium: 426mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1632IU | Vitamin C: 3mg | Calcium: 218mg | Iron: 2mg
Course: Breakfast & Brunch, Main Dishes

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Peaches and Cream Baked Oatmeal

If you’ve never made baked oatmeal, or just want to try a simpler version, I have a standard baked oatmeal recipe on the site as well. And a blueberry one now that I’m thinking of it! But there isn’t much to it. Toss together the ingredients. Transfer them to a baking dish. Bake it. Eat it.

Peaches and Cream Baked Oatmeal
Oatmeal mixed

When you mix together the oats and the liquid stuff, it’ll look pretty soupy. Like, is this really going to work? Don’t worry. Oats absorb a ton of liquid and it’ll bake up beautifully.

Peaches and Cream Baked Oatmeal
Mixed up.

I like to kind of shove my peaches into the oatmeal mixture and then drizzle some coconut oil on top! You could use butter also. Either works but I like the extra flavor of the coconut oil in this version.

Peaches and Cream Baked Oatmeal
Coconut oil!

This guy is ready for the oven!

Peaches and Cream Baked Oatmeal
Ready to bake!

It’ll need to bake for 35 minutes or so at 375 degrees F. You can serve it right out of the dish as soon as it cools down a bit. I prefer it with a drizzle of cream, but some might all that overkill.

As fresh peaches come into season, this peaches and cream baked oatmeal should be on your must-try list!

Peaches and Cream Baked Oatmeal