Peaches & Cream Baked Oatmeal {with gluten free version!}

Peaches and Cream Baked Oatmeal

Please. I beg of you.

Stop what you are doing right now and run to the store to buy some ripe peaches. They must be ripe, slightly soft to the touch with a bit of give when you gently squeeze it. Buy a bunch of them.

And then make this.

And then come back and thank me. (Kidding! Sorta!)

Baked Oatmeal with Peaches & Cream

This stuff is like the flavor packets you get at the store…except it tastes 8,967 times better…and it’s made with all real food…and it’s not gritty. (Is it just me or do those oatmeal packets have a bit of grit to them?!) Well, there is nothing gritty about this peaches and cream baked oatmeal. It’s perfectly smooth and delicious.

Tyler declared this the best food he had ever eaten and I quote, “Mom, can I have this at my birthday? I love it so.”

Yes sir…you certainly can have this for breakfast on your birthday.

Peaches and Cream Baked Oatmeal with Cream

You can use real cream in this recipe if you’re looking for extra creamy texture and flavor, or if you already have it on hand for your coffee or other recipe. I would not however, add cream to your shopping list, just to make this baked oatmeal. (Unless you are feeling especially nostalgic and wish to walk down memory lane with the most authentic real flavors possible in recreating the bowl full of peaches n cream packet oatmeal!)  2% or whole milk will work just fine…or whatever milk you are drinking!

If you wish to use cream, I would use half cream/half milk in the baked oatmeal recipe, then top with cream, or even plain yogurt. The recipe written just calls for straight milk…it works perfectly!

To make a gluten free version of this, simply substitute 1 for 1 the oats and flour with gluten free certified oats, and gluten free baking mix.

Other Baked Oatmeal Recipes



This Baked Oatmeal is a $5 Meal Plan Member’s Choice Award Winner. Learn more about the $5 Meal Plan!

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Peaches & Cream Baked Oatmeal

Adapted from Strawberry Rhubarb Baked Oatmeal

Yield – 8 servings, 9×13 inch dish

Preparation Time – 10 minutes

Cooking Time – 30 minutes


  • 3 cups quick cooking oats
  • 2/3 cup brown sugar
  • 1/3 cup whole wheat flour
  • 1 tsp ground ginger
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 cups milk
  • 1/4 cup canola or vegetable oil
  • 1 tsp vanilla
  • 3 ripe peaches, diced (peel them if you wish!)


  • Preheat the oven to 350. Lightly grease a 9×13 inch glass baking dish with non-stick cooking spray.
  • In a mixing bowl or stand mixer, whisk together all of the ingredients, except the peaches. Gently fold in the diced peaches and pour into the prepared baking dish.
  • Bake in the preheated oven for 25-30 minutes, or until set in the middle.
  • Serve Peaches and Cream Baked Oatmeal with milk or cream.

To Freeze: Let the oatmeal cool completely, cut into single serving sizes (I usually do squares), and freeze individual portions in plastic baggies.

To Thaw: Drop the frozen oatmeal square into a bowl, and defrost it in the microwave for a minute, then warm it at regular temp for a minute, then add milk or yogurt and any other toppings and gobble it up!

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  1. Shelby says

    This is delicious! I happened to have a whole bunch of peaches I picked for canning, so I was ready to try the recipe first thing this morning! I love the fresh peaches, but when they aren’t in season I’m sure canned peaches will work well too. :)

  2. Karyn says

    I wonder how this would do in the crock pot. We don’t tend to have time to make real oatmeal in the mornings, but we love to wake up to a pot of breakfast!

    • Samantha says

      Wowwwwww. So I made this tonight for breakfast tomorrow and it is amazing. Really amazingly delicious. Half is gone already. My husband asked if he could have it for his birthday :) also used old fashioned oats and just cooked it a little longer. Oh and I had three nectarines and used them instead. Sooooo sooooo good. Thank you!

      • Kelly Sulter says

        I want to use Old Fashioned oats as well and was wondering how I need to adjust the recipe to do so.

  3. Shawna says

    Does this freeze well? Do you still serve it with milk or cream for the school lunch? This sounds yummy and I think my somewhat picky daughter would actually eat this!

  4. Tami says

    Sounds great. But I would love to make it the day before. Should I bake and then refrigerate, then reheat? Does it need to be refrigerated?

  5. Tiffany says

    I used old fashioned oats, frozen mixed fruit, almond meal instead of wheat flour, and almond milk instead of regular milk and it is still AMAZINGLY DELICIOUS! With the substitutions you have to add 15 min to the time but this is an overall great recipe.

  6. Natasha says

    Made these today with unsweetened soy milk & 1/2 cup of honey instead of brown sugar. They are so good!! I plan to just eat them as breakfast squares and not eat it in milk.


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