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Peach Berry Baked Oatmeal

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A delicious peach-berry baked oatmeal recipe, the perfect solution for a hot breakfast on the go, and a great weekly meal prep option!

a full baking dish of peach berry baked oatmeal

Peaches and blueberries meet perfectly in July and August in most places which is why I suppose there are so many recipes incorporating the two. This warm peach berry baked oatmeal recipe is just delicious. I make this recipe using a combination of frozen and canned fruit which can be made easily throughout the year.

Baked oatmeal is an excellent meal prep recipe

peach berry baked oatmeal in a bowl with almond milk

Peach berry baked oatmeal is one of my kids’ favorite breakfasts. It’s ideal for on-the-go meals. The genius of baked oatmeal is that it’s a perfect meal prep recipe for weekday breakfasts. It’s also truly versatile. You can make so many combinations using simple ingredients. This is a winning recipe in our home. It’s quick, easy, doesn’t require a ton of ingredients, and easily adaptable to everyone’s taste.

What you will need to make peach berry baked oatmeal

canned peaches chopped in a bowl

Peaches– I use either defrosted or canned. You will need to cut them into chunks.
Blueberries– Defrosted as well.
Oatmeal– Quick oats cook best in baked oatmeal.
Milk– I actually use almond milk most of the time but whole or reduced fat works well too.
Brown sugar
Butter
Eggs
Baking powder
Cinnamon
Vanilla extract

9×13 baking dish

Making peach berry baked oatmeal

blueberries added to a bowl of baked oatmeal batter

To a bowl add the oats, salt, baking powder, and sugar. Stir the dry ingredients then add the eggs, butter, milk, and vanilla. Whisk the mixture until the eggs are fully beaten in. Add the blueberries and fold them in.

a full baking dish of peach berry baked oatmeal unbaked

Pour the mixture into a baking dish and top it with the peaches. Bake in a preheated 350-degree oven for 35-40 minutes.

How to serve baked oatmeal

almond milk being poured on a slice of baked oatmeal

A splash of almond milk is my favorite way of serving baked oatmeal. It sort of softened it and adds a layer of comfort to the bowl.

More baked oatmeal recipes to enjoy!

slice of cinnamon roll baked oatmeal with cream cheese glaze

Baked oatmeal is truly adaptable to one’s taste. You can make it with almost any fruit, nut, or desired add-in. Another family favorite is Cinnamon Roll Baked Oatmeal. Complete with a cinnamony swirl and rich cream cheese glaze.

A few baked oatmeal recipes from friends!

a glass bottle filled with almond milk

Eggnog Baked Oatmeal | Love in My Oven

Baked Oatmeal Chocolate Chip Breakfast Cups | Persnickety Plates

Speculaas Spiced Baked Oatmeal | Baked—The Blog

Brownie Baked Oatmeal | Cooking with Carlee

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*This recipe was updated on 7/27/2020 for improved content. It was originally posted on 9/25/2017.*

peach berry baked oatmeal in a bowl with almond milk
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Peach Berry Baked Oatmeal

Print Recipe
A delicious peach-berry baked oatmeal recipe, the perfect solution for a hot breakfast on the go and a great weekly meal prep option!
Prep Time:10 mins
Cook Time:1 hr
Total Time:1 hr 10 mins

Ingredients

  • 3 c quick cook oats
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 c peaches cut into chunks and defrosted
  • 1 1/2 c blueberries defrosted
  • 1 2/3 c milk
  • 1/2 c brown sugar
  • 1/4 c unsalted butter, melted or canola oil
  • 2 eggs
  • 2 tsp vanilla extract optional

Instructions

  • Preheat oven to 350. To a bowl add the oats, salt, baking powder, and sugar. Stir the dry ingredients then add the eggs, butter, milk, and vanilla. Whisk the mixture until the eggs are fully beaten in.
  • Add the blueberries and fold them in. Pour the mixture into a baking dish and top it with the peaches. Bake in for 35-40 minutes or until the center is set.

Notes

I recommend using a 9×13 baking dish. Smaller baking dishes will take longer to cook.

Nutrition

Serving: 0g | Calories: 298kcal | Carbohydrates: 45g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 190mg | Potassium: 459mg | Fiber: 4g | Sugar: 23g | Iron: 2mg
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 298kcal
Author: Ty

***This recipe was updated on 5/19/2020 for added content only and corrections. It was first published on 9/25/2017.***

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