This peaches and cream baked oatmeal is a modern take on a childhood favorite. It’s flavorful and comforting—almost like an oatmeal cake. Made with plain Greek yogurt and maple syrup, it’s dreamy and incredibly simple to make.
This should be your go-to summer breakfast for the season.
This peaches and cream baked oatmeal is satisfying and ideal for warm mornings. Juicy peaches, old-fashioned rolled oats, plain Greek yogurt and a touch of maple syrup come together to create a gently sweet, comforting dish.
It’s not overly sweet. If you’ve tried my other baked oatmeals, you know I often call them oatmeal “cake” because of the texture and richness—this one truly tastes like peach oatmeal cake, and it’s easy to fall in love with.
Peaches and cream oatmeal has been a favorite of mine for years. It was a comforting staple of my childhood—something I’d choose over many treats back then.
I’ve shared other versions before, like peaches and cream oatmeal cups, and there’s also an earlier baked version. This particular recipe uses my classic baked oatmeal base—the one with a cake-like texture—and a crunchy streusel topping for contrast.
One of the best features is that it holds together: you can cut clean squares and freeze them for quick breakfasts. The squares thaw and reheat well, and make it easy to add a drizzle of cream, a splash of milk, or extra yogurt on top.
How I make it
Start with the peaches. I usually leave the skin on because I don’t mind it, and it holds up well when baked, but you can peel them if you prefer. Dice them into bite-sized pieces.
Combine the dry ingredients—rolled oats, cinnamon, baking powder and salt—in a bowl. In a separate large bowl, whisk together the wet ingredients: eggs, plain Greek yogurt, milk, maple syrup and vanilla and almond extracts.
Mix the dry into the wet until combined, then fold in the diced peaches. Spread the mixture evenly in a prepared 9×13-inch baking dish.
The streusel is optional but adds a delightful brown-sugar crunch. Combine brown sugar, flour, butter and a pinch of cinnamon, then rub together with your fingers until the mixture resembles coarse sand. Sprinkle it over the oatmeal before baking.
This recipe is great for making ahead: serve it warm or chilled from the fridge. It reheats well whether you warm a single square or the entire pan. It also works as the base of an oatmeal bar—offer fruits, nuts, seeds and nut butters for people to top their portions.
Comforting and cozy, this dish still sings of summer thanks to the peaches.
I always look forward to peach season.
Peaches and Cream Baked Oatmeal
Peaches and Cream Baked Oatmeal
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Ingredients
- 4 cups old-fashioned rolled oats
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1 ⅓ cups plain Greek yogurt
- 1 cup milk
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 4 cups diced peaches
streusel
- ⅓ cup brown sugar
- ⅓ cup flour
- ⅓ cup butter
- pinch of cinnamon
Instructions
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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
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In a small bowl, whisk together the oats, cinnamon, baking powder and salt. In a large bowl, whisk the eggs, Greek yogurt, milk, maple syrup, vanilla and almond extracts until smooth.
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Add the dry ingredients to the wet and mix until combined. Fold in the diced peaches and spread the mixture into the prepared baking dish.
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In a bowl, mash together the brown sugar, flour, butter and cinnamon with a fork, then rub with your fingers until the mixture resembles coarse sand.
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Sprinkle the streusel evenly over the oats.
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Bake for 35 to 40 minutes, until golden and set. Let cool slightly before cutting. Serve with yogurt, a drizzle of cream, extra peaches or your favorite toppings.
Did you make this recipe?
Tag @howsweeteats on Instagram and use #howsweeteats if you share your version. I always love seeing your photos—thank you!
That looks like dessert.