Cinnamon Peach Almond Baked Oatmeal is perfect for the weekends and great reheated for a quick and easy breakfast during the week! Loaded with sweet peaches, plenty of cinnamon and toasted almonds for crunch. A hearty and delicious alternative to traditional oatmeal!
Don’t want turn on the oven? Make these cinnamon honey peach overnight oats.
This post has been updated since it was originally published on 8/15/2018
Why you’ll love this baked oatmeal
Meal prep – If you’re looking for a way to meal prep oatmeal, baking it is a great way to do it. It keeps in the fridge for up to 5 days. Bake it on a Sunday and enjoy it for breakfast or snacking throughout the week.
Alternative to stovetop oatmeal – If you’re tired of making your basic bowl of stovetop oatmeal every morning, baking it is a great way to change things up. It’s feels more like you’re eating a muffin or quick bread for breakfast.
Easy to make – Making baked oatmeal is so simple. You only need one bowl and about 15 minutes to throw it together.
Customizable – The add ins for this peach baked oatmeal can easily be swapped. Can’t find good peaches? Replace them with berries or apricots. Can’t have nut butters, swap the almond butter with sunflower butter.
- Oats – Rolled oats, also called old fashioned oats are what you want to use for baked oatmeal.
- Cinnamon – Warm and sweet spice that goes well with peaches.
- Baking powder – Helps the baked oatmeal rise.
- Almonds – Toasted sliced almonds add a nice crunchy texture.
- Milk – You can use any type of milk for this recipe. I often use unsweetened vanilla almond milk.
- Maple syrup – The sweetener for the baked oatmeal. Also great for drizzling on top when you’re ready to eat a piece.
- Egg – The egg acts as the binder for the baked oatmeal and gives it structure.
- Almond butter – Almond butter adds a great nutty flavor to the oatmeal.
- Vanilla and almond extract – I love using these in combination for the best flavor, however you can use all vanilla extract if you prefer. Don’t replace with all almond extract, the flavor will be overpowering.
- Peaches – The better the peach, the better this oatmeal will taste. Look for ripe sweet peaches. No need to peel them unless you don’t like the skin.
How to make cinnamon peach almond baked oatmeal
Combine the wet ingredients – Whisk together the milk, egg, maple syrup, almond butter, vanilla and almond extract.
Add in the dry ingredients – Pour in the oats, cinnamon, baking powder, salt, peaches, and almonds. Stir everything together until it’s combined.
Bake – Pour the baked oatmeal into a greased baking dish. A 9×9 or similar size works best. Although it isn’t necessary, I like to add thinly sliced peaches to the top of the oatmeal and sprinkle them with coarse sugar and cinnamon.
Bake the oatmeal at 350° F. for 35-45 minutes or until the top is golden and the oatmeal is set. Let the oatmeal rest for 10-15 minutes before slicing it. If you slice it while it’s still hot it may not hold together.
Ways to serve peach baked oatmeal
- Top with a dollop of plain Greek yogurt that’s sweetened with maple syrup and cinnamon.
- Drizzle with a little heavy cream or half and half.
- Make it extra sweet and top with maple syrup.
- Serve it for dessert with a scoop of vanilla ice cream.
How long will baked oatmeal keep?
Baked oatmeal will keep for 4-5 days in an airtight container in the fridge. I recommend reheating individual portions in the microwave for the best taste and texture.
Can baked oatmeal be frozen?
Yes. After it’s baked let it cool completely. You can cut it up into individual portions and wrap each portion in plastic wrap and store them in an airtight container or plastic freezer bag. Or you can freeze the baked oatmeal in the dish you baked it in, as long as it’s freezer safe and has a lid.
To defrost individually wrapped portions, simply let it sit out on the counter for 15-20 minutes or pull a piece out the night before and let it defrost in the refrigerator.
If you’re defrosting the entire pan, let it defrost in the refrigerator overnight and then cover with foil and bake at 350° F. until warm.
Can frozen peaches be used for baked oatmeal?
Yes. Let the peaches defrost and drain any juices. Dice them as you would the fresh peaches and stir them in with the other ingredients. Canned peaches can also be used, although I recommend using ones packed in their juices and not syrup.
More Baked Oatmeal Recipes
Did you make this cinnamon peach almond baked oatmeal? I’d love if you’d leave a recipe rating and review below.
- 2 cups old fashioned rolled oats, gluten free if needed
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup toasted sliced almonds, plus more for topping
- 1 3/4 cup unsweetened almond milk, or milk of choice
- 5 tablespoons maple syrup
- 1 egg
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup diced peaches, plus extra slices for topping
- Preheat oven to 350° F. and spray a 9x9 or similar baking dish with cooking spray.
- In a large bowl stir together the oats, cinnamon, baking powder, salt and sliced almonds. In a separate bowl whisk together the milk, maple syrup, egg, almond butter and extracts.
- Pour the wet ingredients in with the dry and stir until combined. Add in the peaches and stir together. Pour the mixture into the prepared baking dish and top with peach slices.
- Bake for 35-45 minutes or until the top is golden and the oatmeal is set. Let it rest for 5 minutes before serving. Top with extra toasted sliced almonds, maple syrup and a sprinkle of cinnamon.
Amount Per Serving: Calories: 261Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 295mgCarbohydrates: 37gFiber: 5gSugar: 13gProtein: 9g