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Peach Baked Oatmeal with Greek Yogurt Recipe

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4.4 from 43 reviews

This Peach Baked Oatmeal with Greek Yogurt is a wholesome and delicious breakfast dish featuring gluten-free rolled oats, juicy diced peaches, and creamy Greek yogurt. Baked to golden perfection with warm cinnamon and a touch of maple syrup, this recipe offers a comforting, nutrient-rich start to your day. Perfect for meal prep or a cozy morning treat.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 2 cups rolled oats (use certified gluten-free if gluten-free is needed)
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1½ cups plain Greek yogurt (full-fat or low-fat work best)
  • ⅓ cup maple syrup or honey
  • 2 large eggs (can substitute flax eggs for vegan option)
  • 1 tablespoon avocado oil or neutral oil, plus extra for greasing
  • 2 teaspoons vanilla extract

Fruit

  • 10 ounces diced peaches (about 2 cups)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish with a small amount of avocado or neutral oil to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the rolled oats, ground cinnamon, baking powder, and salt. Stir these dry ingredients together evenly.
  3. Combine Wet Ingredients: Add the eggs, Greek yogurt, vanilla extract, avocado oil, and maple syrup or honey into the bowl with the dry ingredients. Mix thoroughly until all components are well incorporated.
  4. Fold in Peaches: Gently fold in the diced peaches, distributing them evenly throughout the oat mixture without overmixing.
  5. Pour and Bake: Transfer the batter into the prepared baking dish, smoothing the top. Optionally, add a few extra peach slices on top for garnish. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden and the oatmeal is set. To ensure doneness, the internal temperature should reach 200°F (93°C).
  6. Cool and Serve: Allow the baked oatmeal to cool in the pan for about 15 minutes before slicing. Serve warm with optional toppings such as extra Greek yogurt, a splash of milk, fresh peaches, or a drizzle of peanut butter.
  7. Store: Once fully cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Using certified gluten-free oats is essential if you require a gluten-free dish.
  • For a vegan adaptation, substitute eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested until gelatinous).
  • Full-fat Greek yogurt provides a creamier texture, but low-fat options work well too.
  • Check for doneness by inserting a thermometer into the center; 200°F ensures it’s cooked but not overbaked.
  • Leftover baked oatmeal can be reheated in the microwave or oven for a warm breakfast.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/peach-baked-oatmeal-with-greek-yogurt-recipe/