Ingredients for Baked Peach Oatmeal
Gathering the right ingredients makes all the difference in this baked peach oatmeal. Here’s what you’ll need:
Dry Ingredients:
- 2 cups old-fashioned rolled oats (not instant!)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- 2 cups milk (any kind you like)
- ¼ cup pure maple syrup (the good stuff)
- 1 large egg (room temperature works best)
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
The Star:
- 2 cups diced ripe peaches (about 2 medium peaches)
See? Nothing fancy – just simple, wholesome ingredients that come together beautifully. Now let’s get mixing!
How to Make Baked Peach Oatmeal
Ready to whip up this cozy breakfast? Let’s dive into the steps. It’s so simple, you’ll be amazed at how quickly it comes together. Just follow along, and you’ll have a warm, fragrant dish ready in no time.
Step 1: Prep the Dry Ingredients
First things first, grab a medium-sized mixing bowl and toss in your oats, baking powder, salt, and cinnamon. Give it a good stir to make sure everything’s evenly mixed. This is the foundation of your oatmeal, so don’t skip this step! I like to use a whisk here to break up any clumps of baking powder.
Step 2: Whisk the Wet Ingredients
Now, in a separate bowl (or even a large measuring cup), whisk together the milk, maple syrup, egg, melted butter, and vanilla extract. Pro tip: make sure your egg is at room temperature—it mixes in way smoother. And don’t skimp on the vanilla extract—go for the real stuff for that extra flavor boost!
Step 3: Combine and Bake
Time to bring it all together! Pour the wet ingredients into the dry ingredients and stir until just combined. Then, gently fold in those juicy diced peaches—don’t overmix, or the peaches might break down too much. Grease your baking dish really well (I use butter or nonstick spray) and pour in the mixture. Pop it in the oven at 375°F for 35-40 minutes. You’ll know it’s done when the edges are golden brown and a toothpick inserted in the center comes out clean. Let it cool for a few minutes before diving in—trust me, it’s worth the wait!
Tips for Perfect Baked Peach Oatmeal
Want to nail this baked peach oatmeal every single time? Here are my go-to tips. First, use the ripest peaches you can find—they’re sweeter and juicier, which makes all the difference. Second, taste your peaches before adding the maple syrup—if they’re super sweet, you might want to cut back a bit. And finally, don’t overmix the batter—just stir until combined so the oatmeal stays light and tender. Trust me, these little tricks make a big impact!
Baked Peach Oatmeal Variations
One of my favorite things about this recipe is how easily you can switch it up! Try swapping peaches for juicy berries in summer – blueberries and raspberries work beautifully. Almond milk makes a fantastic dairy-free option, and tossing in a handful of chopped walnuts or pecans adds wonderful crunch. Honestly, the possibilities are endless!
Storing and Reheating Baked Peach Oatmeal
This baked peach oatmeal keeps beautifully! Just cover the baking dish tightly or transfer portions to airtight containers—it’ll stay fresh in the fridge for up to 3 days. When you’re ready to enjoy, zap individual servings in the microwave with a splash of milk to bring back that creamy texture. Easy peasy!
Baked Peach Oatmeal Nutrition
Each comforting serving of this baked peach oatmeal packs about 280 calories, with 5g of fiber to keep you full all morning. (Nutrition varies based on ingredients – these are estimates per 1/6 of the recipe.) The oats and peaches give you a nice boost of energy, while the egg and milk add a good dose of protein. It’s sweet enough to satisfy without going overboard – just how breakfast should be!
