This baked peach oatmeal is a fun alternative to regular oatmeal, and is vegan and gluten free using certified oats. The sweet peaches go so well with the cream coconut and feel quite decadent. Especially perfect for a weekend brunch I think!
In my house oats and quinoa are such a go-to for breakfast, which has made creating lots of variations such as my carrot cake baked oatmeal and blackberry quinoa porridge a lot of fun.
The peaches in this breakfast really make it feel special, and it's so perfect for those end of summer mornings when you want something warming but still fruity and light.
Love the fruit and oatmeal combination? I think you will love my mango coconut oatmeal!
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⭐ Why you'll love this recipe
- Full of flavour. The sweetness of the peaches really shines through and goes perfectly with the creamy coconut.
- A mostly 'hands off' recipe. The oven does the work for this baked oatmeal, and it only requires a bit of stirring from you!
- A bit decadent. A nice change from regular oatmeal, this almost feels like dessert.
🍑 Ingredients
Making this recipe only requires a few ingredients, and mostly pantry staples. The main ingredients you will need are:
- Oats - the main ingredient, use gluten free if required. The Bob's Red Mill gluten free organic old fashioned rolled oats are good.
- Peaches - use perfectly ripe as under-ripe won't have the same sweetness.
- Non-dairy milk - choose the type that suits you best.
- Cinnamon - adds a lovely cosy flavour to the oatmeal.
- Maple syrup - for a dash of extra sweetness.
- Desiccated coconut - gives a lovely creamy taste.
📖 Swaps and variations
My low histamine readers may wish to omit the cinnamon or use a tiny pinch of cardamom instead.
Use gluten free oats if required.
🔪 Step by step instructions
This recipe is very simple, and requires just a few steps:
STEP 1
Use a pastry brush to spread the melted coconut oil over the surface of the ovenproof dish you are using. This will help prevent the baked oatmeal from sticking to the dish.
STEP 2
Add all the ingredients other than the peaches to a bowl and stir well to combine. Then pour into your dish, placing the sliced peaches on top of the mixture.
STEP 3
Bake until cook through, and then set aside for a at least five minutes to cool as the inside will be very hot. Then slice and enjoy!
💭 Recipe tips and notes
- Stir the oats and milk well before adding the peaches so the oats absorb the liquid.
- If you prefer not to use cinnamon, adding a touch of brown sugar or maple syrup would provide extra flavour.
- Watch for burning towards the end of cook time - baked oatmeal can turn fast!
🥘 How to serve
The baked oatmeal is flavourful and delicious as it is, but I also love it with some coconut cream drizzled over the top. Some fresh blueberries on the side is lovely too!
Or how about some of my blueberry chia jam on the side?
🥣 More tasty breakfast ideas
Find so many tasty breakfast ideas, including my apple pie porridge and my honey porridge. Some recent recipes to try out:
And check out my low histamine breakfast recipes ebook for exclusive recipes not found here on the blog!
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you tried the recipe!
📖 Recipe
Baked Peach Oatmeal
Ingredients
Instructions
- Pre-heat the oven to 190C.
- Melt the coconut oil in a pan by heating on low for a few minutes until it turns into a liquid. Once in liquid form pour into your baking dish and use a pastry brush so that it covers the bottom of the dish.
- Add all the remaining ingredients, aside from the sliced peaches, into a large bowl and mix together. Pour into your baking dish, and then top with the peach slices. See the pic above!
- Bake for 45-50 minutes. Leave to cool for 5 minutes and then serve immediately. Enjoy!
Notes
- Stir the milk and oats mixture well before adding the sliced peaches so they are fully combined in the dish.
- Watch for any signs of browning (or burning!) after about 30 minutes.
- If you prefer not to use cinnamon, a little brown sugar or maple syrup would add a touch of extra flavour.
- As noted in the description in the recipe box above, if you have any sensitivities to gluten or are coeliac then you should use gluten-free oats.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility for histamine
All ingredients in this recipe for baked peach and coconut oatmeal score 0 on the SIGHI list with the exception of:- non-dairy milk has variable rating on SIGHI and will depend upon the brand you use.
- cinnamon scores 0 on the SIGHI list, but other histamine lists have it as higher histamine. Omit if you have any concerns.
Daphne says
We doubled this recipe for our family of 5. The instructions are so easy to follow, my 10 year old daughter prepared this dish and I helped with the topping and getting it in the oven. No leftovers and everyone scraped their plate clean!
Claire says
So lovely to hear that all the family loved it!
Iona says
Will this last for the next day? If so, how would I store it?
Claire says
I think it is better eaten the same day as the oats will go a bit dry and tough if left overnight or in the fridge.
Sara says
Could it be reconstituted with a little milk when reheating?
Claire says
Hi Sara, I think it could although it's usually best not to keep leftovers for too long due to histamine formation. May be better to make a half portion each time instead.
Amanda says
I was not expecting to love this recipe but I really do. It has just the right amount of sweetness. Every recipe in your index so far has been delicious. I'm eager to try more!
throughthefibrofog says
So glad you like them! Hope you find more you enjoy too 🙂