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!
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.
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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.
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.
Variations to the recipe
My low histamine readers may wish to omit the cinnamon or use a tiny pinch of cardamom instead.
Use gluten free oats if required.
Make sure to check out the recipe card below for the full ingredients and instructions!
Step by step instructions
This recipe is very simple, and requires just a few steps:
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.
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.
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!
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 breakfast ideas to enjoy
And check out my low histamine breakfast recipes ebook for exclusive recipes not found here on the blog!
Baked peach oatmeal
- 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!
- 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.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility for histamineAll 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.