Baked oatmeal is a satisfying breakfast all year round! You can use whatever fruit is in season. Here, we’re using good summer peaches with lots of vanilla, cinnamon, and brown sugar for an easy breakfast that everyone loves!
There are so many good ways to do oatmeal! They’re a staple at our house for being cheap, easy, filling, delicious, and ever-so-versatile.
I love baked oats in casserole form because they’re such an easy way to make oatmeal for a crowd. Mix everything in one bowl(!), toss it in a baking dish, top with fresh peaches, and bake!
This is a great thing to make for weekend breakfasts or brunches, but since it also reheats really well, it’s an ideal meal prep menu item for weekday breakfasts!
- Oats – Old fashioned rolled oats are what you want here. They are the perfect texture! Quick cook oats won’t hold up in the oven, and steel cut oats would take much longer to bake.
- Brown sugar – Because brown sugar + oats are the perfect match. There’s just enough sugar here to make the oats sweet, without being an overpowering flavor.
- Melted butter – Helps give these their soft texture and add some richness. I love using melted butter in breakfast baked goods because it’s so quick!
- Vanilla + Cinnamon – Don’t skip! They’re both so good in oats and the combination makes these an ultra comforting breakfast.
- Baking powder – Makes baked oats a little lighter and less dense.
Baked oatmeal is a satisfying meal on its own, but if you want to kick it up a notch, try it with:
- Fresh fruit
MAKING AHEAD + MEAL PREP
Since these reheat really well, they’re great for meal prepping! Bake per the directions, cool, cut into individual squares, and refrigerate. Reheat in the microwave or oven. These keep in the fridge for up to 5 days.
You can also reheat the entire casserole. Bake per the directions, cool, and refrigerate. To reheat, cover with foil and place in a 350 degree oven for 15-20 minutes, until heated through.
I do NOT recommend making the oat mixture ahead of time. The oats will soak up the liquid as they sit, and you’d end up with more of an overnight oats-type dish. If you want oats that can be made the night before and ready when you wake up, try these slow cooker steel cut oats!
This can be frozen as a whole casserole or individual bars for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.
- Frozen peaches. You can use frozen peaches if you’d like – no need to thaw before baking.
- Fruit substitutions. Peaches are so delicious here, but lots of different fruits can work! 1 1/2 cups of berries, chopped apples or pears, sliced bananas, or cherries can be substituted. Again, if using frozen fruit, don’t thaw before baking.
- Don’t overbake! Overbaked oats are dry and rubbery. For the perfect, soft oats, bake until the center still looks slightly wet and wobbles when the pan is gently shaken (this will be closer to the 30-minute mark). If you prefer drier oats, bake until the center is set (closer to the 40 minute mark).
Peaches + Cream Baked Oatmeal
- 2 cups milk
- 2 eggs
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups fresh or frozen peach slices see note
- 1/2 cup chopped walnuts or pecans optional
- Preheat oven to 350 degrees. Grease a 9×9-inch baking dish.In a large bowl, combine the milk, eggs, brown sugar, butter, vanilla, baking powder, cinnamon, and salt. Gently fold in the oats. Transfer to the prepared baking dish and top with peach slices and nuts (if using). Bake 30-40 minutes, until center is only very slightly wobbly. Cool for 5 minutes and serve warm topped with yogurt or cream. Leftovers will keep for up to 5 days.