Peach Pie Baked Oatmeal

With juicy peaches, warm spices and crunchy walnuts, this baked oatmeal is a delicious cross between peach pie and peach crisp! This oatmeal is so addictive with it’s sweet and salty flavor and soft yet crunchy texture. You won’t even be thinking about the fact that you’re eating a square of wholesome oats and fruit!

Peaches and summertime go hand-in-hand. Every summer, when peaches are in their peak season, we buy several pounds of this delicious fruit. Their juiciness, natural sweetness and soft texture make them perfect for baking, especially peach pie…or crisp…or cobbler. I really can’t decide which is my favorite! Although I love having a fresh peach dessert, sometimes you need to feel like you’re eating something a little bit healthier, without compromising on flavor.

So, after several test runs, I finally have developed a peachy, cinnamon-y baked oatmeal that is perfect for breakfast or as a healthy dessert. And no, this oatmeal does not compromise on flavor! I made this dish in the morning and it was completely gone by the end of the day. Everyone in my family thoroughly enjoyed it, and I know you will too!

Ingredients

The ingredients in this Peach Pie Baked Oatmeal are easy to find, affordable and, best of all, healthy! You can feel confident feeding this dish to your family, knowing that the ingredients are both wholesome and delicious!

Peaches~ Fresh peaches are always best, but you can definitely use canned peaches instead. If using fresh peaches, peel and then dice them into chunks. In my house, we don’t mind peach skins, so I don’t typically peel my peaches. I recommend doing whatever you prefer because it really doesn’t matter either way! Canned peaches are already peeled so you can just give them a rough chop before using. Frozen peaches need to be thawed and then roughly diced.

Rolled Oats~ Oats are a great source of fiber, which helps you to feel full longer. In this recipe, old-fashioned oatmeal is best to use because it contributes to a chewy, crunchy texture. Quick oats will yield a softer, gummier oatmeal, so it is best to avoid them here. Do not use steel cut oats! They will not soften enough to make an enjoyable texture.

Brown Sugar~ Although you can use white sugar, I recommend brown sugar because it adds a deeper, almost caramel flavor that pairs perfectly with peaches.

Salt and Baking Powder~ Salt is important in this recipe. It balances sweetness and makes an addictive sweet ‘n’ salty flavor. Baking powder helps the oatmeal rise a bit and creates a softer texture.

Ground Cinnamon and Ginger~ These spices pair so well with peaches! The ginger adds another layer of flavor without being too strong while the cinnamon balances the different flavors.

Eggs~ Eggs are the main “wet” component of this baked oatmeal. They bind the oats and make a crunchy, chewy texture. This recipe is not really egg substitute friendly but, if you’re adventurous, you can give flax eggs (1 tbsp ground flax seed mixed with 3 tbsp water makes one “egg”), applesauce (1/4 cup for one egg) or mashed banana a try. Just be warned that the texture of the oatmeal will be softer and possibly even gummy.

Oil~ I used canola oil, but vegetable, coconut or olive oil works too. You only need 2 tablespoons, but if you wish to omit you can. Again, as with the eggs, omitting the oil will alter the texture.

Chopped Walnuts or Pecans~ I love walnuts or pecans in this recipe, but almonds (or maybe even pistachios?) would be good too. You can buy pre-chopped nuts or chop your own. If you want to leave out the nuts, simply add an extra half cup of oats to the recipe instead.

The Dance

To begin making this Peach Pie Baked Oatmeal, first chop the peaches and spread them out in a 9×13 inch baking dish.

In a large bowl, mix together the rest of the ingredients and pour the mixture over the peaches. Make sure to spread it out evenly. Bake for about 30 min or until golden brown and bubbly. Your kitchen should smell like peaches, cinnamon, brown sugar, toasted nuts…. Your first bite will definitely bring you back to summertime and fresh peach pie!

Peach Pie Baked Oatmeal

With juicy peaches, warm spices and crunchy walnuts, this baked oatmeal is a delicious cross between peach pie and peach crisp! This oatmeal is so addictive with it's sweet and salty flavor and soft yet crunchy texture. You won't even be thinking about the fact that you're eating a square of wholesome oats and fruit!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 37 minutes mins

Course Breakfast

Cuisine American

Servings 10 servings

Calories 230 kcal

Equipment

• 1 9×13 inch baking dish

Ingredients

  

• 2 1/2 cups roughly diced peaches or use 2 15oz cans of peaches in juice
• 3 cups old-fashioned oats
• 1/2 cup brown sugar
• 1 tsp salt
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 3 large eggs
• 2 tbsp canola oil
• 1/2 cup chopped walnuts or pecans

Instructions

 

• Preheat your oven to 350 degrees fahrenheit and grease a 9×13 in baking dish with cooking spray. Evenly spread diced peaches in bottom of baking dish.
• In a large bowl, stir together the old-fashioned oats, brown sugar, salt, baking powder, ground cinnamon, ground ginger, eggs, oil and chopped nuts.
• Spread the mixture over the chopped peaches in the dish.
• Bake for 30 minutes or until golden brown and bubbly. Allow to cool before scooping into bowls and serving.

Notes

*If you don’t like nuts or have an allergy, you can substitute an extra 1/2 cup of rolled oats for the nuts.

*Store leftover baked oatmeal in an airtight container in the fridge for up to 3 days. After 3 days, freeze the oatmeal for up to 3 months. Be sure to thaw in the microwave or overnight in the fridge before eating.

Keyword easy, healthy, oatmeal, peaches