This peach baked oatmeal is filled with tender peaches and hearty oatmeal, creating a warm and comforting breakfast. It’s simple to make and tastes so special fresh out of the oven or reheated the next day. It’s great for both busy mornings and slow weekends. This peach baked oatmeal is made gluten-free and dairy-free.
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For more gluten-free baked oatmeals, be sure to try my Strawberry Banana Baked Oatmeal or my Blueberry Baked Oatmeal.
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Ingredient notes
Rolled oats: I used gluten-free sprouted rolled oats from One Degree Organic Foods, available on Amazon and Costco.
Expeller-pressed coconut oil: Expeller-pressed coconut oil does not taste like coconut; it has a neutral flavor.
Peaches: Fresh peaches are wonderful to use in this recipe, but year-round, you can use frozen or canned.
Fresh peaches – 4 to 5 peaches should give you 2 cups of small-diced peaches, generally around 1 lb. of peaches.
Frozen peaches – About 3-4 cups of frozen peaches, thawed and drained, should give you about 2 cups.
Canned peaches – Use 2 15-oz cans of sliced peaches in juice only. Drain. Be sure it’s gluten-free.
For both frozen and canned peaches, after thawing and draining, you will need to pat them dry with a paper towel and then dice them into small pieces.
Salt: I like using mineral salt like Redmond’s Real Sea Salt Fine or Baja Gold Mineral Salt.
Milk: I used unsweetened almond milk, or use your favorite milk.
Sweetener: I use organic cane sugar, but you can use your choice of sweetener.
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking dish. Place all ingredients, except the peaches, in a medium-sized mixing bowl. Mix well. Then mix in the peaches.
Pour batter into the prepared pan and smooth out. If there are any peaches clumped together, use a fork to spread out the peaches so they’ll be in every bite.
Bake for 30 minutes. Serve warm.
Store and Freeze
Peach baked oatmeal can be stored covered in the refrigerator for 4-5 days.
To freeze: Freeze in single-serving sizes so you can pull out a serving when you need it. Let it thaw overnight in the refrigerator, and then reheat it in a pan with a little bit of water over low heat or in the microwave.
More gluten-free breakfast recipes to enjoy
Peach Baked Oatmeal (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
This peach baked oatmeal is filled with tender peaches and hearty oatmeal, creating a warm and comforting breakfast. It’s simple to make and tastes so special fresh out of the oven or reheated the next day.
Ingredients
- 3 cups gluten-free rolled oats
- 1 cup almond milk, unsweetened
- ½ cup sugar
- ½ cup expeller-pressed coconut oil or refined coconut oil, melted
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¾ teaspoon sea salt
- ½ teaspoon ground ginger
- 2 cups diced peaches
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Place all ingredients, except the peaches, in a medium-sized mixing bowl. Mix well.
Stir in the peaches until they are well combined throughout.
Pour batter into the prepared pan and smooth out evenly. If there are any peaches clumped together, use a fork to spread out the peaches so they’ll be in every bite.
Bake for 30 minutes.
Serve warm.
Notes
Rolled oats: I used gluten-free sprouted rolled oats from One Degree Organic Foods, available on Amazon and Costco.
Peaches: Fresh peaches are wonderful to use in this recipe, but year-round, you can use frozen or canned.
Fresh peaches – 4 to 5 peaches should give you 2 cups of small-diced peaches, generally around 1 lb. of peaches.
Frozen peaches – About 3-4 cups of frozen peaches, thawed and drained, should give you about 2 cups.
Canned peaches – Use 2 15-oz cans of sliced peaches in juice only. Drain. Be sure it’s gluten-free.
For both frozen and canned peaches, after thawing and draining, you will need to pat them dry with a paper towel and then dice them into small pieces.
Peach baked oatmeal can be stored covered in the refrigerator for 4-5 days.
To freeze, freeze in single-serving sizes so you can pull out a serving when you need it. Let it thaw overnight in the refrigerator, and then reheat it in a pan with a little bit of water over low heat or in the microwave.
The nutrition facts below are best estimates.
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 12.7 g
- Sodium: 151.8 mg
- Fat: 12.1 g
- Carbohydrates: 33.2 g
- Protein: 5.2 g
- Cholesterol: 37.2 mg
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