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 creamy, healthy and delicious alternative to traditional oatmeal!
In the last couple weeks I’ve bought no less than 20 peaches. I’ve eaten at least a quarter of those, frozen a bunch for the months when I can’t buy peaches and of course I’ve been creating some new recipes with them. Last week I shared my grandma’s Skillet Peach Cobbler, which is a little non-traditional looking, but tastes wonderful.
Today I’ve got breakfast for you in the form of Cinnamon Peach Almond Baked Oatmeal. I’m obsessed with this baked oatmeal not only because it’s peach, but the texture is so creamy, which isn’t always the case with baked oatmeal.
I love to make baked oatmeal on the weekend for a couple reasons. First, it’s a great breakfast to have after my long run. It’s carb heavy and a great way to replace all the ones I burned. Serve it with a side of soft scrambled eggs and you’ll have a perfectly balanced breakfast.
The second reason I like to make baked oatmeal on the weekend is because I can eat the leftovers throughout the week. I just reheat a piece in the microwave and top it with a little maple syrup and sometimes Greek yogurt or almond butter.
It even works great as a healthy dessert option or maybe not so healthy if you top it with vanilla ice cream or whipped cream. No judgement here, you do you…and also, I may or may not be speaking from experience.
Making this Cinnamon Peach Almond Oatmeal is as easy is making stovetop oatmeal, you’ll just have to be a little more patient and wait for it to bake. I used fresh peaches in the recipe, but if you don’t have any or it isn’t peach season, frozen will work too.
Topping the baked oatmeal with fresh peaches isn’t necessary, but it sure does make it look pretty, especially if you’re serving it for brunch. If you plan to eat the leftovers during the week, let it cool completely before covering it and storing it in the fridge. If needed add a splash of milk to the oatmeal before reheating.
More Baked Oatmeal Recipes
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 261 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 34mg Sodium: 295mg Carbohydrates: 37g Fiber: 5g Sugar: 13g Protein: 9g