Description

Peaches and cream baked oatmeal is a warm, wholesome breakfast casserole combining tender peaches, creamy Greek yogurt, and old-fashioned oats topped with a buttery streusel. Perfect for lazy weekend brunches or meal prep. Easily made gluten-free, dairy-free, or vegan.

Ingredients

For the Oatmeal Base:

– 4 cups old-fashioned rolled oats (substitute certified gluten-free oats if needed)

– 1½ tsp cinnamon

– 1 tsp baking powder

– 1 tsp kosher salt

– 3 large eggs

– 1⅓ cups plain Greek yogurt (substitute plant-based yogurt for vegan option)

– 1 cup milk of choice (dairy or plant-based)

– ½ cup maple syrup (adjust to taste; omit if peaches are very sweet)

– 1 tsp vanilla extract

– ½ tsp almond extract

– 4 cups diced peaches (fresh or thawed frozen; pat dry if using frozen)

For the Streusel Topping:

– ⅓ cup brown sugar

– ⅓ cup flour (use gluten-free flour if needed)

– ⅓ cup cold butter (substitute vegan butter for dairy-free option)

– Pinch of cinnamon

Optional Garnishes:

– Extra diced peaches

– Dollop of Greek yogurt or whipped cream

– Drizzle of cream or maple syrup

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
In a small bowl, whisk together the rolled oats, cinnamon, baking powder, and salt.
In a large bowl, whisk the eggs, Greek yogurt, milk, maple syrup, vanilla extract, and almond extract until smooth.
Pour the dry ingredients into the wet mixture and stir until just combined. Gently fold in the diced peaches.
Spread the batter evenly into the prepared baking dish.
For the streusel topping, mash the brown sugar, flour, cold butter, and cinnamon with a fork or rub between your fingers until it resembles coarse sand. Sprinkle it evenly over the oat mixture.
Bake for 35–40 minutes, or until the edges are golden and the center is set.
Let cool for 10 minutes before serving. Garnish with extra peaches, a dollop of yogurt, or a drizzle of cream if desired.

Notes

– Use ripe, fragrant peaches: They provide natural sweetness and juiciness. If using frozen peaches, thaw and pat them dry to avoid excess moisture.

– Adjust sweetness: Taste the batter before baking and adjust maple syrup as needed. Add 1–2 tablespoons more for a sweeter profile.

– Storage: Store cooled oatmeal in an airtight container in the fridge for up to 4 days. Freeze individual portions for longer storage; thaw overnight in the fridge and reheat with a splash of milk for moisture.

– Customizations: Swap peaches for berries, apples, or bananas. Add shredded coconut, chia seeds, or spices like nutmeg or cardamom for variety.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast / Brunch
Method: Baking
Cuisine: American / Comfort Food

Nutrition

Serving Size: 1 slice (based on 8 servings per recipe)
Calories: ~250
Sugar: 15g
Sodium: 200mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 6g
Cholesterol: 50mg