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

by Erin, The $5 Dinner Mom on July 21, 2014

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

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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

Ingredients

  • 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!)

Directions

  • 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.

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{ 10 comments… read them below or add one }

Shelby July 24, 2014 at 12:00 pm

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. :)

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Sunny August 1, 2014 at 3:11 pm

Can you make this the night before? Too busy in the morning to bake or cook.

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Crystal September 14, 2014 at 9:40 pm

would have liked to know about the prep ahead method, but will attempt, and comment result:)

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Karyn August 2, 2014 at 10:40 am

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!

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Samantha August 2, 2014 at 9:07 pm

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!

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Shawna August 4, 2014 at 9:01 pm

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!

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Tami August 10, 2014 at 9:25 am

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?

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Julia August 18, 2014 at 9:49 am

Made this yesterday – it is yummy! Thanks for the great recipe!

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Shelia S August 26, 2014 at 7:37 am

I am going to be making this for my family in the mornings. I know they would love it!

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Tracie September 3, 2014 at 3:50 pm

Do you think I could use quick cooking steel cut oats in this recipe? Would I have to add more liquid?

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