This peaches and cream baked oatmeal is a fresh take on a childhood favorite. It’s rich, comforting and slightly cake-like — made with plain Greek yogurt and maple syrup for a tender, flavorful breakfast that’s surprisingly easy to prepare.
This is the perfect summer breakfast to enjoy all season long.
This peaches and cream baked oatmeal is loaded with juicy diced peaches, old-fashioned rolled oats, Greek yogurt and a hint of maple syrup. It’s not overly sweet — more like a rustic peach oatmeal cake — and the texture is satisfying and substantial.
I’ve loved peaches and cream oatmeal since I was a kid — it was one of my go-to comfort breakfasts. This baked version follows my classic baked oatmeal method that yields a cake-like result, and it adds an optional crunchy streusel on top for extra texture.
This recipe holds together well, so you can cut it into squares to serve or freeze portions for quick breakfasts. Reheat individual pieces or warm the whole tray — it’s versatile and meal-prep friendly.
How it comes together
Start with diced ripe peaches — I leave the skin on, but you can peel them if you prefer. Combine the dry ingredients (rolled oats, cinnamon, baking powder, salt) in one bowl.
Whisk the wet ingredients in another bowl: eggs, plain Greek yogurt, milk, maple syrup, vanilla and a touch of almond extract. Combine the wet and dry mixtures, fold in the peaches, and spread everything into a prepared 9×13-inch baking dish.
The streusel is optional but lovely: mix brown sugar, flour, butter and a pinch of cinnamon until the butter is worked into the dry ingredients and the mixture resembles coarse sand. Sprinkle it over the top before baking for a browned, crunchy finish.
This baked oatmeal can be served warm or chilled. Top it with extra yogurt, a drizzle of cream, more fresh peaches or any favorite toppings from an oatmeal bar — nuts, seeds or nut butters all work well. It’s also a great recipe to prep ahead and enjoy for breakfasts throughout the week.
Cozy and comforting, yet bright and summery thanks to the peaches.
I live for peach season.
Peaches and Cream Baked Oatmeal
Peaches and Cream Baked Oatmeal
12
15 mins
40 mins
55 mins
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
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a bowl, whisk together the oats, cinnamon, baking powder and salt.
- In a separate large bowl, whisk the eggs, Greek yogurt, milk, maple syrup, vanilla and almond extract until smooth.
- Add the dry ingredients to the wet and mix until combined. Fold in the diced peaches. Spread the mixture evenly in the prepared baking dish.
- For the streusel, combine brown sugar, flour, butter and a pinch of cinnamon. Use a fork or your fingers to rub the butter into the dry ingredients until the mixture resembles coarse sand. Sprinkle over the oatmeal.
- Bake 35 to 40 minutes, or until the top is golden and the center is set. Let cool slightly before cutting. Serve with extra yogurt, a drizzle of cream or additional peaches if desired.
Did you make this recipe?
If you do, share a photo and tag #howsweeteats. I appreciate you so much!
That looks like dessert.