Peaches and Cream Baked Oatmeal

There is something so comforting about pulling a bubbling dish of baked oatmeal out of the oven on a slow morning. The whole house smells like cinnamon and warm peaches and everyone migrates to the kitchen without you even having to ask. That’s the kind of breakfast magic I live for, especially when it requires almost zero effort from me.

This peaches and cream baked oatmeal has become a warm-weather staple in our house. It comes together in about 10 minutes of actual work and then the oven does everything. I make it on Sunday mornings and we eat off it for days.

Peaches and Cream Baked Oatmeal

Warm, cozy baked oatmeal loaded with sweet peaches and a creamy custard-like texture throughout. This wholesome breakfast bakes up golden and smells incredible.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 3 cups old-fashioned rolled oats
• 1/3 cup brown sugar, packed
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 2 cups whole milk
• 1/3 cup heavy cream
• 3 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 2 cups fresh or frozen peaches, sliced about 2-3 medium peaches
• 2 tbsp brown sugar for topping

Method

 

1. Preheat oven to 375 degrees F. Grease an 8×8 or 9×9 baking dish with butter or cooking spray.
2. In a large bowl, mix together oats, brown sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk eggs, milk, heavy cream, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry and stir to combine. Fold in half the peach slices.
5. Pour the oat mixture into the prepared baking dish. Arrange remaining peach slices on top. Sprinkle with 2 tbsp brown sugar.
6. Bake for 35-40 minutes until the top is golden and the center is set.
7. Serve warm, scooped into bowls. Great with a drizzle of cream or a dollop of yogurt on top.

Notes

Fresh or frozen peaches both work perfectly. If using frozen, thaw and pat dry first. This bakes beautifully in a 9×13 dish for a crowd or an 8×8 for a smaller batch. Leftovers reheat great with a splash of milk.

What Makes It So Creamy

The secret to that luscious, almost custard-like texture is the combination of whole milk and a splash of heavy cream mixed into the oats before baking. As everything bakes together, the cream soaks into the oats and creates pockets of richness throughout. It’s filling and satisfying but doesn’t feel heavy. The brown sugar on top caramelizes just slightly and gives you these little golden sweet spots on every bite.

Fresh vs Frozen Peaches

Both work beautifully. In peak summer when peaches are ripe and fragrant, absolutely use fresh ones. Peel them, slice them up, and the flavor will be incredible. But in the off season, frozen peaches are a perfectly good substitute. Just thaw them first and pat them dry so they don’t add too much extra liquid to the dish. Canned peaches in juice (drained well) also work in a pinch.

Storage and Reheating

This baked oatmeal keeps covered in the fridge for up to 5 days. To reheat, scoop a portion into a bowl and microwave for 1-2 minutes, adding a small splash of milk before heating to keep it creamy. It also freezes well. Portion it into individual servings, freeze in airtight containers, and reheat from frozen in the microwave for a super easy weekday breakfast.

Ways to Serve It

My favorite way to serve this is with a little drizzle of cream right on top. It melts into the warm oatmeal and is just perfect. A dollop of Greek yogurt adds some protein and a nice tang. You could also add a tiny drizzle of honey or maple syrup if you want more sweetness. For the kids I usually add a small handful of granola on top for some crunch and they think it’s a treat.

This is one of those recipes that I genuinely look forward to making. Simple ingredients, minimal cleanup, and everyone loves it. Hope it finds a permanent spot in your breakfast rotation too. xo, Pam