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 image of peach 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 Whether you’re making these peach blueberry baked oats, chocolate oats, or pumpkin 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 image of peaches, blueberries, oats, cinnamon, and sugar to make peach blueberry baked oats

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!
overhead image of a rectangular baking dish full of peach blueberry baked oats

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.

close up overhead image of peach blueberry baked oats in a baking dish

Peach and Blueberry Baked Oatmeal

4.88 from 8 votes
Author: Food Dolls
Servings: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Easy and nutritious baked oatmeal that's baked with fresh peaches and blueberries.

Ingredients  

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

Instructions 

  • Preheat oven to 350 degrees Fahrenheit.
  • Cut up a large peach and rinse your blueberries. Mix all of the dry ingredients in a 13×9 oven safe baking dish. *See note.
    1 large fresh peach, 1 cup fresh blueberries, 2 cups old fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt
  • Crack the egg into the baking dish, pour in the milk, maple syrup and vanilla extract.
    2 cups unsweetened almond milk, 1 medium egg, 1/4 cup maple syrup, 1 teaspoon 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 13×9 baking dish. For thicker pieces, use an 11×7 baking pan. 

Nutrition

Serving: 1serving | 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




24 Comments

    1. Depending on the fruit, it could be just a little runny, but it shouldn’t be soupy! Did you use old-fashioned rolled oats?

      Xo,
      Alia & Radwa

  1. 5 stars
    This was absolutely delicious! I’m so happy I gave it a try. I doubled the recipe and used regular milk and it came out perfectly!

  2. Is it possible to leave out the egg? I don’t see the reason for putting an egg in an oatmeal baked dish?

  3. This sounds amazing. If I wanted to add some protein powder to boost the protein content do you have any idea if that would work?

    1. Yes! We recommend mixing all the ingredients before adding the fruit, just to make sure the protein powder is well incorporated. Then fold in the fruit before baking. Let us know how it turns out!

    1. Yes, you can make a flax egg..

      Ingredients:

      1 tablespoon ground flaxseed
      3 tablespoons water
      Instructions:

      In a small bowl, combine the ground flaxseed and water.
      Whisk together the mixture until it becomes thick and viscous, resembling the consistency of an egg.
      Let the mixture sit for about 5 to 10 minutes, until it thickens further and becomes gelatinous.
      Once it has thickened, the flax egg is ready to use as a substitute for eggs in your recipe.

  4. 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

  5. 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! 😊

    1. Yay! So glad to hear that it was a hit with everyone! That is always a plus with it’s kid approved! xo, Alia & Radwa