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Chef Megan Mitchell

Online Cookbook

Peaches and Cream Baked Oatmeal

  • Complexity: medium
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Peaches and Cream Baked Oatmeal


  • 2 ½ cups old-fashioned oats, gluten free
  • ½ cup sliced almonds
  • ¾ cup brown sugar
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • ½ tsp. fine sea salt
  • 2 cups whole milk
  • 1 large egg
  • 3 tbsp. unsalted butter, melted
  • 2 tsp. vanilla extract
  • 4 small peaches, pitted and cut into bite sized pieces
  • Whipped cream, for garnish


  1. Preheat your oven to 375F. Grease an 8x8 round or square baking dish with butter or cooking spray. Set aside.

  2. In a large bowl mix together the oats, almonds, sugar, baking powder, cinnamon and sea salt.

  3. In a separate bowl, mix together the milk, egg, butter and vanilla. Add the wet ingredients into the dry. Mix together making sure everything is evenly dispersed. Gently fold in the chopped peaches.

  4. Pour the mixture into the prepared baking dish and bake for 35-45 minutes or until the top is golden brown and fully set.

  5. Let cool slightly and then serve with whipped cream.


    Recipe Courtesy of Megan Mitchell

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