Studded with ripe, juicy peaches and a kiss of almond extract, this Peach Baked Oatmeal is our go-to summer breakfast. Made with almond butter and hemp seeds, this one has the protein (12g per serving!) and healthy fats covered. I’ve been known to top it with whipped cream. Nourishes the body and soul, I tell ya! Toddler approved.
Grab ya peaches, it’s oatmeal time! I chow down on my carrot cake baked oatmeal all spring long and my chocolate chip zucchini oatmeal come summer, but what about when one craves a fruity summer situation?!
Purty peach oatmeal to the rescue. The combo of fluffy, delectably *moist* oats with peaches abound plus a dash of almond extract is seriously chef’s kiss. I can’t wait for you to gobble this up in the a.m. like we did!
As an added bonus, this beaut boats 12g protein per serving, so it actually keeps thy belly full. I love it with a side of scrambled eggs or a good drizzle of almond butter for extra staying power.
Ingredient low down + swaps
- Old fashioned oats: AKA rolled oats, the heart-healthy whole grain base. No other kind of oat (quick or steel cut) will work here!
- Peaches: A cup of peaches (no need to peel) is the perfect amount here. Although it would change the title, nectarines and even pitted cherries would also be delish here. Don’t use more than 1 cup so it’s not too moist.
- Milk: Use any kind you like, but the richer the milk, the richer the oatmeal will be (I like soy or oat or something with fat).
- Almond butter: For extra fiber and healthy fats in lieu or oil or butter. I wouldn’t do peanut butter here, but cashew butter would work.
- Coconut sugar: I love the caramel notes of this natural sweetener, but you could also use brown sugar, regular sugar, honey or maple syrup. I find ⅓ cup to be just right with not being overly sweet but you could cut it down to ¼ cup (I wouldn’t go less than that).
- Hemp seeds: Love adding these into oatmeal bakes for a boost of complete protein and healthy fats.
- Eggs: to bind the oatmeal and add richness. You can also use a flax egg but it’ll be a wee bit less fluffy.
- Almond extract: The best flavor with peaches! I tested a version without it and used ginger and nutmeg instead and while tasty, the almond version stole my heart.
- Vanilla extract: A must for all oatmeal bakes.
- Salt: So important for flavor.
Let’s make it!
Bake, cool, and devour!
Storage
Let leftovers cool and then store in the fridge for up to 5 days. This freezes well, too. Such a good breakfast idea for new moms!
Let me know in the comments if you give this one a whirl! Your feedback means everything.
Truly such a FUN way to enjoy summer peaches. Yippee!
Peach Almond Baked Oatmeal (Filling!)
-
Prep Time:
5 minutes -
Cook Time:
48 minutes -
Total Time:
53 minutes -
Yield:
6 servings 1x -
Category:
Breakfast -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
Studded with ripe, juicy peaches and a kiss of almond, this Peach Baked Oatmeal is our go-to summer breakfast! Made with almond butter and hemp seeds, this one has the protein and healthy fats covered. Yes, I’ve been known to top it with whipped cream. Nourishes the body and soul, I tell ya!
Ingredients
Units
Scale
Instructions
- Preheat oven to 350F. Line an 8×8 inch baking dish with parchment paper.
- Place oats, coconut sugar, hemp seeds, baking powder, salt, and cinnamon in a medium mixing bowl. Whisk to combine.
- In a large liquid measuring cup or another bowl, add milk, almond butter, eggs, vanilla, and almond extract. Whisk until well-incorporated. Pour into dry mixture and mix to combine.
- Cut peaches now so the oat mixture can thicken a bit. Fold them into the batter.
- Pour mixture into lined pan. Bake for 45-50 minutes, or until a knife comes out clean. Cool on a wire rack then slice and devour.
