Peach Baked Oatmeal

4.70 from 13 votes

Crispy and caramelized, this peach baked oatmeal is an easy and budget-friendly breakfast dish that will become a morning favorite.

Prep Time10

Cook Time45

Resting Time15

Total Time1 10

Course: Breakfast

Cuisine: American

Total Cost: $6.54 recipe / $1.09 serving

Servings: servings

Calories: 508kcal

Author: Monti Carlo

Ingredients

2 15oz. cans sliced peaches in their juice, $3.44
½ cup brown sugar divided, $0.24
½ tsp cinnamon divided, $0.05
8 Tbsp salted butter divided, $0.91*
½ tsp vanilla almond extract also works, divided, $0.33
3 cups oats old-fashioned or rolled, $0.54
1 pinch salt $0.01
½ cup heavy cream $0.66**
2 large eggs beaten, $0.36

Instructions

Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juice. Add the drained peaches to an 8x8 inch baking dish, reserving six slices for garnish. (13x9 inch if doubling) Add ¼ cup brown sugar and ¼ tsp cinnamon to the peaches. Dice 4 Tbsp of butter and sprinkle over the peaches. Finish with ¼ tsp of vanilla. Mix thoroughly.
Add the old-fashioned or rolled oats to a large bowl. Add ¼ tsp cinnamon, pinch salt, and the remaining ¼ cup brown sugar, and mix well.
Mix 1 cup of peach juice with the cream and the remaining ¼ tsp of vanilla. Add the beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
Dollop the oats over the peaches. Dice the remaining 4 tbsp of butter and sprinkle over the top. Garnish with peach slices.
Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes. Enjoy as is or serve with a little cream!

See how we calculate recipe costs here.

Notes

*Use vegan butter for dairy free.

**You can use whole milk as well, though I’d add an additional tablespoon of butter. Use full-fat coconut cream for dairy free.

Nutrition

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