Ingredients
Scale
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs (or 2 flax eggs for vegan)
- 1¾ cups milk of choice (dairy or plant-based)
- ⅓ cup pure maple syrup or honey
- 2 teaspoons vanilla extract
- 3 tablespoons melted butter or coconut oil
- 2 cups diced fresh peaches (about 2-3 medium peaches)
- 1 cup sliced fresh peaches for topping (about 1-2 peaches)
- Optional toppings: Greek yogurt, additional peach slices, chopped pecans, drizzle of honey, fresh mint leaves
Instructions
- Preheat and prepare. Preheat your oven to 375°F (190°C). Generously grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray, making sure to get the corners and sides well-coated to prevent sticking.
- Mix the dry ingredients. In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, and salt until the spices are evenly distributed throughout the oats. This ensures every bite has consistent flavor.
- Combine the wet ingredients. In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and melted butter until smooth and well combined. The mixture should be slightly frothy, which means you’ve incorporated enough air.
- Bring it all together. Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together until just combined. Don’t overmix—it’s okay if you see a few streaks of liquid or small lumps.
- Add the peaches. Gently fold the 2 cups of diced peaches into the oat mixture, being careful not to mash them. The peach pieces should be distributed throughout but still intact.
- Transfer to baking dish. Pour the entire mixture into your prepared baking dish and spread it evenly with your spatula. Arrange the sliced peaches on top in an attractive pattern—you can do rows, circles, or any design you like. The peaches will caramelize beautifully on top!
- Bake to perfection. Place the dish in your preheated oven and bake for 38-42 minutes, until the top is golden brown and the center is set but still has a slight jiggle. A toothpick inserted in the center should come out with just a few moist crumbs.
- Cool and serve. Remove from the oven and let cool for 5-10 minutes before serving. This resting time allows the baked oatmeal to set properly and makes it easier to cut into clean squares. Serve warm with your favorite toppings!
Notes
- For the best flavor, use ripe but still slightly firm peaches that smell sweet and fragrant. Overripe peaches may turn mushy during baking.
- Frozen peaches work wonderfully! Use them straight from the freezer without thawing. You may need to add 3-5 minutes to the baking time.
- Don’t overmix the batter once you combine wet and dry ingredients—this keeps the texture light and tender.
- The center should still jiggle slightly when you remove it from the oven. It will continue to set as it cools.
- For a nutty crunch, sprinkle ½ cup of chopped pecans or sliced almonds on top before baking.
- This recipe doubles perfectly! Use a 9×13-inch pan and bake for 42-47 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (⅙ of recipe)
- Calories: 265
- Sugar: 18g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg