This peach baked oatmeal is perfect for a weekend breakfast or for meal prep. It’s also a great recipe to bring to a postpartum or nursing mom. It re-heats very well. It’s the perfect warm bowl of breakfast for the fall and winter months. 

I love this recipe because it’s higher in protein than most oatmeal recipes. I purposely increased the eggs and added greek yogurt. If you have collagen or protein powder on hand, you can add it for even more protein. 

What you need for this delicious baked oatmeal

• Oatmeal – my favorite oatmeal is One Degree oats. They are higher in nutrients and easier to digest because they are sprouted. 
• Eggs 
• Sugar – I left the amount of sugar on the lower side. You can either add more while mixing it or add maple syrup to the top of the finished oatmeal. 
• Greek Yogurt – any kind will work, I used plain nonfat.
• Canned Peaches 
• Milk – any kind will work.
• Salt
• Baking powder
• Vanilla
• Cinnamon

How to make baked peach oatmeal

1. Preheat the oven to 350* and grease a 9×13 pan.
2. To a large mixing bowl combine eggs, sugar, vanilla, yogurt, and milk. 
3. Add the oats, salt, baking powder, and cinnamon and mix again. 
4. Drain the peaches, reserving the juice. I like to drain the juice directly into a measuring cup. If the juice isn’t 2 cups, add enough water to equal 2 cups and pour into the mixing bowl. 
5. Dice peaches into bite size chunks and add to the mixing bowl. 
6. Mix until combined. 
7. Pour mixture into the greased baking pan. 
8. Bake at 350* for 40-50 minutes. 

Variations of baked oatmeal

• Add berries in addition to the peaches – adding blueberries is our favorite combination! 
• Substitute softened apples for the peaches and use apple juice instead of the peach juice
• Add chopped nuts as a topping

Let me know in the comments if you try it!