High Protein Peach Baked Oatmeal

This peach baked oatmeal is warm, hearty and naturally sweet. Made with fresh, juicy peaches, it’s the perfect make-ahead breakfast.

This is melt-in-your-mouth delicious! It’s such a great way to use fresh peaches in the summer time. You can enjoy it fresh out of the oven or prep it ahead of time for busy mornings.

Why you’ll love this recipe

• Naturally sweet: The juicy peaches add a fresh sweetness without the need for extra sugar.
• Warm and hearty: This is such a comforting dish that’s perfect for a little pick-me-up.
• Full of fibre and protein: The oats, peaches and Greek yogurt keeps you full for hours.

Ingredients and substitutions

• Coconut oil or butter – you can use either one to grease the baking dish.
• Rolled oats – stick to rolled oats, not quick oats or steel cut oats, for the right texture.
• Cinnamon – you could swap in pumpkin pie spice for a twist.
• Baking powder – helps the oatmeal rise slightly, so don’t skip it.
• Sea salt – table salt works if that’s what you have.
• Milk – use any dairy or non-dairy milk such as almond, oat, or soy.
• Greek yogurt – Greek yogurt adds protein and creaminess, but regular yogurt works too.
• Eggs –flax eggs can be used for a vegan option.
• Maple syrup – honey or agave syrup can be substituted if preferred.
• Vanilla extract – gives extra flavour but can be left out if you don’t have any.
• Peaches – fresh or frozen peaches both work, just slice them thinly before adding.

How to make peach baked oatmeal

Step 1: Preheat and grease the pan.

Preheat the oven to 350 F and grease a 9×13 baking dish with coconut oil or butter.

Step 2: Mix the dry ingredients.

Stir together the oats, cinnamon, baking powder and salt in a large bowl.

Step 3: Whisk the wet ingredients.

Whisk the milk, Greek yogurt, eggs, maple syrup and vanilla in another bowl.

Step 4: Combine wet and dry.

Fold the wet mixture into the dry ingredients until well combined. Stir in the peaches.

Step 6: Assemble the bake.

Pour the mixture into the greased baking dish and arrange the sliced peaches on top.

Step 7: Bake and enjoy.

Bake for 40 minutes, or until a toothpick inserted in the centre comes out clean.

Frequently asked questions

How do I keep the baked oatmeal from getting soggy?

Make sure you measure the liquid ingredients accurately and bake until the centre is fully set. A toothpick should come out clean when it’s done.

Can I make this recipe vegan?

Absolutely. Use plant-based milk, swap the Greek yogurt for a dairy-free version, and replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Can I use steel-cut oats instead of rolled oats?

I don’t recommend using steel-cut oats for this one. They take much longer to cook and won’t soften properly in the same bake time. Stick to rolled oats for best texture.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 5 days.

Reheat: Warm individual portions in the microwave for 1–2 minutes or in the oven at 350 F until heated through.

Freeze and reheat from frozen: Freeze baked squares in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Reheat from frozen in the microwave or oven until hot.