These baked peaches and cream oatmeal cups are a favorite — they have the same comforting flavor as the instant peaches-and-cream oats I loved as a kid. They’re easy to make ahead for meal prep and are perfect for breakfast or a snack.
I could write a love letter to peaches and cream oatmeal.
These peaches and cream oatmeal cups are a delightful, portable way to enjoy fresh peach flavor in a satisfying bite. They work well for breakfast or a snack and are delicious warm or cold.
I’m living for peach season. Some years I only find a couple of great peaches, while others are mealy or underripe. This year, though, the peaches are excellent — and after getting a big peach order, I suddenly had far more peaches than I could eat right away.
Okay, maybe not literally millions, but plenty to make a variety of dishes — sweet and savory. One of the first things I wanted to recreate was my childhood comfort-food classic: peaches and cream oatmeal.
I already have a baked peaches-and-cream oatmeal recipe, but these individual oatmeal cups are ideal for make-ahead breakfasts and snacks. They’re portable, easy to reheat, and hold up well in the fridge for several days.
Instant peaches-and-cream oatmeal was my go-to as a kid. I loved its artificial peachy sweetness and the comfort it brought — sometimes I ate it for dinner or a late-night snack. Even in college I’d pick up a box now and then just for that nostalgic feeling.
I wanted to transform that flavor into a baked oatmeal cup because my almond butter oatmeal cups are so popular — they’re chewy, satisfying, and easy to make in a batch. These peaches-and-cream cups follow the same idea but showcase peaches.
There was a moment when I considered adding cream cheese to highlight the “cream” element, but that wasn’t a dominant flavor in the instant packets I remember. Instead I used a combination of milk and cream for richness, and applesauce to keep the cups moist without adding a noticeable apple flavor.
The applesauce provides moisture and gentle sweetness without overpowering the peach. I avoided bananas here — this is peach season, after all — so applesauce was the best swap to maintain the texture of my other oatmeal cups while keeping the flavor squarely on peaches.
I adore these. They’re a summery take on baked oatmeal cups with a bright pop of peach in every bite.
Peaches and Cream Baked Oatmeal Cups
Peaches and Cream Baked Oatmeal Cups
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Ingredients
- 2 ½ cups old fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 2 large eggs
- ¾ cup milk
- ½ cup cream, plus more for drizzling
- ½ cup applesauce
- ¼ cup honey
- 2 teaspoons vanilla extract
- 2 to 3 peaches, diced (peeling optional)
Instructions
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Preheat the oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick baking spray.
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In a small bowl, whisk together the oats, baking powder, cinnamon, and salt.
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In a large bowl, whisk the eggs, milk, cream, applesauce, and honey until combined. Stir in the vanilla extract.
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Fold the dry ingredients into the wet ingredients until just combined, then gently stir in the diced peaches. Divide the batter evenly among the 12 muffin cups.
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Bake for about 25 minutes, or until the cups are set and golden on top. Remove from the oven and serve with a drizzle of cream, a sprinkle of nuts (almonds or pecans work well), and extra honey if desired.
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Those chunks!