Peaches and Cream Baked Oats
Baked Oats are a staple in my house and we like to keep them interesting without sacrificing the whole day. And who doesn't want to start with dessert for breakfast?
GLUTEN FREE BREAKFAST RECIPES
Lauren Vasnelis
8/30/20267 min read
Peaches and Cream Baked Oats
These Peaches and Cream Baked Oats are warm, filling, and packed with sweet peach flavor. Rolled oats, chia seeds, cinnamon, maple syrup, cashew butter, and peaches bake together into an easy breakfast that’s soft on the inside with just the right amount of texture.
For the baked oats themselves, I use jarred or canned peaches because they’re softer and sweeter and blend beautifully into the oats as they bake. Then, when it’s time to serve, I like to add fresh peaches for a little extra crunch and freshness.
The optional topping is what really brings in the “peaches and cream” part. I top mine with vanilla soy yogurt and a mixture of fresh peaches, pecans, and maple syrup. You get warm baked oats, cool creamy yogurt, fresh fruit, crunchy pecans, and a little extra sweetness in every bite.
Servings: 4
Assembly Time: 20 minutes
Bake Time: 35 minutes
Total Time: 55 minutes
Equipment
8x8-inch baking dish, parchment-lined
Ingredient Breakdown
Rolled Oats
Rolled oats create the hearty base of this recipe and give the baked oats their soft, satisfying breakfast texture.
I use Bob’s Red Mill Certified Gluten Free Rolled Oats. If you need this recipe to be gluten-free, make sure the oats you choose are specifically labeled certified gluten-free.
If gluten isn’t an issue for you, your favorite rolled oats will work.
Chia Seeds
Chia seeds add a little extra texture while also helping absorb some of the liquid as the oats bake.
They’re an easy addition that works really well in baked oats without changing the peach flavor.
Baking Powder
Baking powder gives the oats some lift as they bake and keeps the finished texture from becoming overly dense or heavy.
Cinnamon
Cinnamon adds warmth and pairs perfectly with peaches and maple syrup.
It gives the recipe that cozy baked-breakfast flavor without overpowering the fruit.
Non-Dairy Milk
I use non-dairy milk in these baked oats, but you can use whichever milk works best for you.
The oats absorb quite a bit of liquid while baking, so the milk helps create that soft, moist interior.
Regular dairy milk works perfectly well too if dairy isn’t an issue.
Maple Syrup
Maple syrup naturally sweetens the oat mixture and adds a warm flavor that works especially well with peaches, cinnamon, and cashew butter.
I also love using a little additional maple syrup with the fresh peach topping.
Cashew Butter
Cashew butter adds richness and creaminess while keeping the flavor mild enough that the peaches remain the star.
If cashew butter doesn’t work for you, SunButter is a great alternative. Another mild nut or seed butter can work too.
I recommend sticking with something relatively mild rather than a strongly flavored nut butter that could overpower the peaches.
Peaches
For the actual baked oats, I prefer jarred or canned peaches because they’re softer and sweeter. They fold easily into the oat mixture and become even softer as everything bakes together.
For the optional topping, I prefer fresh diced peaches, especially when peaches are in season. They add fresh flavor and a little bit of texture against the soft baked oats.
Optional Toppings
Vanilla Soy Yogurt
I use vanilla soy yogurt because it keeps my version dairy-free while adding creaminess and a little extra sweetness.
Regular yogurt works perfectly well if dairy isn’t a concern.
You could also use a high-protein yogurt if you want to add an extra boost of protein to your breakfast.
Fresh Peaches
Fresh peaches give the topping a different texture than the softer peaches baked into the oats.
They’re especially good when peaches are in season.
Pecans
Pecans give the topping some much-needed crunch and pair really well with peaches, cinnamon, and maple syrup. Walnuts would work well too. Or Pumpkin Seeds for those with nut allergies.
Maple Syrup
A little extra maple syrup brings the fresh peaches and pecans together and gives the finished breakfast another touch of sweetness.
Ingredients
3 cups rolled oats
2 tablespoons chia seeds
1 tablespoon baking powder
1 tablespoon cinnamon
2½ cups non-dairy milk
½ cup maple syrup
½ cup cashew butter
2 cups jarred or canned peaches, sliced
Optional Toppings
Vanilla soy yogurt
Fresh peaches, diced
Pecans
Maple syrup
Instructions
Preheat the oven. Preheat your oven to 375°F and line an 8x8-inch baking dish with parchment paper.
Mix the oat base. In a large mixing bowl, combine the rolled oats, chia seeds, baking powder, cinnamon, milk, maple syrup, and cashew butter. Mix well until everything is evenly combined.
Fold in the peaches last. Add the jarred or canned peaches after the rest of the mixture has been combined. Gently fold them into the oats so the peach pieces stay as intact as possible rather than getting broken up or mashed into the mixture.
Transfer to the baking dish. Pour the oat mixture into your prepared baking dish and spread it into an even layer.
Bake. Bake at 375°F for 35 minutes, or until the oats are set and the top is lightly golden.
Cool. Allow the baked oats to cool before slicing.
Make the optional peach topping. When you’re ready to serve, combine diced fresh peaches, pecans, and maple syrup in a small bowl. Mix well.
Add the cream. Top each serving of baked oats with vanilla soy yogurt.
Finish the oats. Spoon the fresh peach and pecan mixture over the yogurt.
Serve and enjoy!
Lauren’s Tips 💛
Fold the Peaches in Last: Mix the rest of the oat base completely before adding the peaches. Gently folding them in at the end keeps the pieces more intact instead of smashing them into the oat mixture.
Use Two Different Kinds of Peaches: I prefer jarred or canned peaches inside the baked oats because they’re softer and sweeter, but fresh peaches are much better for the topping. Using both gives you two different peach textures in the same dish.
Stick With a Mild Nut or Seed Butter: Cashew butter works really well because it adds creaminess without overpowering the peaches. If you’re substituting it, I’d choose another mild nut or seed butter like SunButter so the peach flavor can still shine.
Notes
This recipe makes approximately 4 servings.
If you need the recipe to be gluten-free, use certified gluten-free rolled oats.
I use Bob’s Red Mill Certified Gluten Free Rolled Oats.
If gluten isn’t an issue, regular rolled oats can be used.
I prefer jarred or canned peaches in the baked oat mixture because they’re softer and sweeter.
Fresh peaches are especially good for the topping because they add freshness and a little crunch.
Fold the peaches into the oat mixture last to help keep the pieces intact.
If using canned or jarred peaches packed in liquid, drain them before adding them to the oat mixture.
Cashew butter can be substituted with SunButter or another mild nut or seed butter.
Regular dairy milk can replace non-dairy milk if dairy isn’t a concern.
Vanilla soy yogurt is my choice for the creamy topping, but regular yogurt works too.
A high-protein yogurt is an easy way to add some extra protein to each serving.
The fresh peach, pecan, and maple syrup topping is optional, but I highly recommend it for the full peaches-and-cream experience.
The baked oats can be enjoyed warm, room temperature, or chilled depending on your preference.
Store leftover baked oats covered in the refrigerator.
If you’re storing leftovers, I recommend keeping the yogurt and fresh peach topping separate and adding them when you’re ready to eat.
Always check packaged ingredient labels to make sure the products you’re using work for your individual dietary needs.
Frequently Asked Questions
Can I use fresh peaches in the baked oats?
Yes. Fresh peaches can work, especially when they’re ripe and sweet.
I personally prefer jarred or canned peaches inside the baked oats because they’re already soft and sweet, but fresh peaches are absolutely an option.
Can I use frozen peaches?
Yes. Frozen peaches can work too. I would thaw and drain them first so they don’t introduce too much additional moisture into the oat mixture.
Should I drain canned or jarred peaches?
Yes. Drain off the excess liquid before folding the peaches into the oat mixture.
Why do you add the peaches last?
Folding them in after the rest of the ingredients are completely mixed helps keep the peach pieces intact.
If you aggressively mix them with everything else from the beginning, the softer jarred or canned peaches can start breaking apart.
Do I need to use certified gluten-free oats?
If you need the recipe to be gluten-free, yes.
Oats themselves don’t inherently contain gluten, but cross-contact can occur during growing and processing. That’s why I use Bob’s Red Mill Certified Gluten Free Rolled Oats.
Can I use dairy milk?
Absolutely. Use whichever milk works best for you.
What non-dairy milk works best?
Almond, oat, soy, or another non-dairy milk can all work.
A creamier non-dairy milk can give the baked oats a slightly richer texture.
Can I substitute the cashew butter?
Yes. SunButter is a great option, particularly if you’re looking for a seed-butter alternative.
Another mild nut or seed butter can work too. I’d avoid something extremely strong in flavor because you still want the peaches to be the star.
Can I use peanut butter?
You can, but peanut butter has a much stronger flavor than cashew butter. If you love peanut butter and peaches together, go for it. For a more traditional peaches-and-cream flavor, I’d stick with something milder.
Do I have to use vanilla soy yogurt?
No. That’s simply what I use.
Regular vanilla yogurt, another non-dairy yogurt, Greek yogurt, or even a high-protein yogurt can all work.
How can I add more protein?
Using a high-protein yogurt for the topping is probably the easiest option without significantly changing the baked oat recipe itself.
You could also choose a higher-protein milk depending on your dietary needs.
Are the toppings necessary?
No. The baked oats can be eaten completely on their own.
That said, the yogurt and fresh peach mixture are what really give you the full peaches and cream experience, so I highly recommend them.
Can I leave out the pecans?
Absolutely. The pecans are an optional topping and primarily add crunch.
You can leave them off entirely or substitute another nut or seed that works for you.
Can I make Peaches and Cream Baked Oats ahead of time?
Yes. This is a great make-ahead breakfast.
Bake the oats, let them cool, and refrigerate them covered. Keep the yogurt and fresh peach topping separate until you’re ready to serve.
How do I reheat baked oats?
You can reheat an individual serving in the microwave until warmed through.
Add the cold yogurt and fresh peach topping after reheating, not before.
Can I eat these cold?
Yes. They’re good chilled too, especially if you like meal-prep breakfasts straight from the refrigerator.
How should I store leftovers?
Store the baked oats covered in the refrigerator and keep the optional toppings in separate containers.
Add the yogurt, fresh peaches, pecans, and maple syrup when you’re ready to serve.
