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Peach Blueberry Baked Oats

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Peaches and blueberries are a match made in heaven – that’s why our peach blueberry baked oats is a must try recipe. Whether you are trying to make a big batch to meal prep your breakfasts, or you are making this for a brunch pot luck, this recipe is a hit!

overhead of blueberry baked oats in a baking dish over newspaper

Why we love peach blueberry baked oats

This is a breakfast recipe we make over and over again during the summer. Baking oatmeal is a great way to simplify your morning routine. We love to make a big batch of this oatmeal at the start of the week so that we have a quick, nutritious meal ready in an instant!

We also love to make this recipe for breakfast potlucks. It is a healthy alternative to a traditionally sweet breakfast option. This oatmeal bake is also very easy to prepare in advance. And once you pop it in the oven, you can forget about it until your timer goes off!

Is oatmeal good for you?

Believe it or not, oats are the most nutrient dense food out there. Oats are packed with protein, fiber, iron and magnesium (just to name a few nutrients). Despite having a ton of vitamins and minerals, oatmeal is low in fat and low in calories.

Oatmeal is naturally gluten free, which provides a great alternative for those with gluten intolerances. We always recommend checking the label, though, since some oat factories also process wheat!

closeup of ingredients needed for peach blueberry baked oats. Oats, peaches, blueberries, cinnamon, and baking powder.

How to make peach blueberry baked oats

  1. Cut up a large peach and rinse your blueberries.
  2. Mix all of your dry ingredients in an oven safe baking dish.
    • Note: for thinner slices, using a 13×9 baking dish. For thicker pieces, use an 11×7 baking pan.
  3. Crack the egg into the baking dish, pour in the milk, maple syrup and vanilla extract. Mix everything together with a fork.
  4. Lastly, fold in the peach slices and blueberries
  5. Bake in the oven for 20-25 minutes at 350 degrees.
  6. Serve warm!

side overhead of blueberry baked oats in a baking dish over newspaper

When are peaches in season?

This breakfast bake is the perfect summer meal! You can always find peaches throughout the summer, but they are the ripest between the end of June and beginning of August. It is truly prime time for peaches!

If you are making this recipe out of season, you may be able to find fresh peaches through the fall. In the winter, we recommend using frozen peaches! You could even purchase fresh peaches in bulk during season, peel them and remove the pit, and freeze them up to last through the winter.

 

overhead of blueberry baked oats in a baking dish over newspaper

Peach and Blueberry Baked Oatmeal

Food Dolls
Easy and nutritious baked oatmeal that's baked with fresh peaches and blueberries.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, breakfast and brunch
Cuisine American
Servings 6
Calories 190 kcal

Ingredients
  

  • 2 cups old fashioned rolled oats
  • 2 cups unsweetened almond milk
  • 1 cup fresh blueberries
  • 1 large fresh peach
  • 1 medium egg
  • 1/4 cup maple syrup (to taste)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F.
  • Cut up a large peach and rinse your blueberries. Mix all of your dry ingredients in a 13x9 oven safe baking dish. *See note.
  • Crack the egg into the baking dish, pour in the milk, maple syrup and vanilla extract.
  • Mix everything together with a fork.
  • Lastly, fold in the peach slices and blueberries.
  • Bake in the oven for 20-25 minutes.
  • Serve Warm!

Notes

Note: for thinner slices, using a 13x9 baking dish. For thicker pieces, use an 11x7 baking pan. 

Nutrition

Calories: 190kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 390mg | Potassium: 195mg | Fiber: 4g | Sugar: 13g | Vitamin A: 149IU | Vitamin C: 4mg | Calcium: 178mg | Iron: 2mg
Keyword baked oatmeal, baked oats, oatmeal
Tried this recipe?Let us know how it was!

 

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Recipe Rating




4 Comments

  1. 4 stars
    I thought this recipe was very easy to follow and with minimal mess as you can mix all ingredients in the baking dish. I used an 11×7” pan and found i needed to keep it in the oven longer because it still has liquid pooling in the center. Mine also did not crisp up/brown like the example from the Food Dolls, which I think would have added a nice flavor/textural component. I also only have jumbo eggs, so I used that instead of the medium as written in the recipe.
    I will definitely make this again and think that the concept could be easily tweaked with endless flavor combinations.
    Thanks for the recipe!!!!

    1. Sorry to hear that the liquid pooled it. You can try using a 13×9 baking dish. It will just be a little thinner than using an 11×7 baking dish! Hope this helps and you give it another go! xo, Alia and Radwa

  2. 5 stars
    I absolutely love this simple yet hearty breakfast recipe! My three boys (ages 3-5) who are picky eaters approve as well. It was our first time trying this combination of fruits and OMG was it delicious! This recipe is a new family favorite. The fooddolls made this recipe easy to follow and make. I can’t wait to try more recipes, as this was the first of many more to come. Thank you Fooddolls! 😊