Peaches and Cream Baked Oatmeal is a warm, comforting breakfast with juicy peaches, creamy Greek yogurt, and a buttery streusel topping. It’s wholesome yet indulgent, perfect for cozy mornings or meal prep.

Peaches and Cream Baked Oatmeal

Why You’ll Love This Recipe

A modern twist on the nostalgic peaches and cream flavor.
Naturally sweetened with maple syrup.
Easy to prepare ahead for busy mornings.
Soft, cake-like texture with a crunchy streusel topping.
Nutritious and satisfying, made with Greek yogurt and oats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups old-fashioned rolled oats
1 ½ teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
1 ⅓ cups plain Greek yogurt
1 cup milk
½ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon almond extract
4 cups diced peaches

Streusel:

⅓ cup brown sugar
⅓ cup flour
⅓ cup butter
pinch of cinnamon

Directions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a small bowl, whisk oats, cinnamon, baking powder, and salt.
In a large bowl, whisk eggs, Greek yogurt, milk, maple syrup, vanilla, and almond extract.
Stir dry ingredients into wet until combined. Fold in diced peaches.
Spread mixture evenly in the baking dish.
For the streusel, combine brown sugar, flour, butter, and cinnamon using a fork or your hands until crumbly.
Sprinkle streusel evenly over the oatmeal mixture.
Bake for 35–40 minutes until golden and set.
Cool slightly before serving. Serve with extra yogurt, cream, or fresh peaches.

Servings and timing

Servings: 12
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Use nectarines, apricots, or berries instead of peaches.
Add chopped pecans or almonds to the streusel for crunch.
Swap maple syrup for honey.
Stir in a handful of white chocolate chips for extra sweetness.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave for 30–45 seconds or in a 350°F oven for 10 minutes.
Freeze individual portions wrapped in plastic for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen peaches?

Yes, thaw and drain them before using to avoid excess moisture.

Can I make it dairy-free?

Yes, use plant-based yogurt, milk, and vegan butter.

Can I make it egg-free?

Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

What type of oats should I use?

Old-fashioned rolled oats work best for texture.

Can I prepare this the night before?

Yes, assemble and refrigerate overnight, then bake in the morning.

Is it sweet enough without extra sugar?

Yes, thanks to the maple syrup and peaches, but you can adjust to taste.

Can I use steel-cut oats?

Not in this recipe, as they require a longer cooking time and more liquid.

How do I make it gluten-free?

Use certified gluten-free oats and swap the streusel flour for almond or oat flour.

Can I add protein powder?

Yes, mix in 1–2 scoops with the dry ingredients.

Is this good for meal prep?

Absolutely—it reheats well and stays moist for days.

Conclusion

Peaches and Cream Baked Oatmeal is a hearty yet comforting breakfast that feels like dessert but is packed with wholesome ingredients. Perfect for summer peaches or year-round enjoyment, it’s a meal-prep favorite you’ll want to keep in rotation.