Peaches n’ Cream Baked Oatmeal (gluten-free & dairy-free)

I’m not sure if this an accurate conclusion, but it seems as though oatmeal has somewhat of a cult following in the blogosphere. I’m okay with this; I love oatmeal as much as the person next to me…which is currently Coco. Yes, she’s a person and I’m not referring to bacon flavored oatmeal or it might be a different story.

However, I like my sleep more than I like oatmeal. Ain’t nobody got time to boil, stir and wait in the morning!

What’s that? Overnight oats, you say? Sorry, I just can’t do it. They seem so mushy and cold and lonely. Besides, {to channel my inner Marilyn Monroe} I like it hot.

Peaches n Cream Baked Oatmeal (52)

As a kid I loved eating packets of instant oatmeal; add water, stir, microwave: BOOM! Breakfast is served.

Now that I can actually comprehend what the word ‘processed’ means and the loads of sugar that usually accompanies it, I’ve opted for the next best thing: baked oatmeal.

Peaches n Cream Baked Oatmeal (55)

Deciding whether or not to make peaches n’ cream or strawberries n’ cream was the hardest decision I’ve had to make in a long time but all of the gorgeous fresh peaches at the farmers market started calling my name and eventually lured me in…


Yes, baking oatmeal does result in a firmer texture compared to the traditional method but adding a splash of milk turns it into a warm bowl of creamy and comforting perfection.

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Trust me, you’ll never look back at those packets after you try this.

I used my favorite vegan margarine (Earth Balance) and almond milk to make this recipe dairy-free but you could also use butter or regular milk if you please. Or coconut milk and a touch of coconut oil if you don’t please. {Disney…anybody?}


Peaches n’ Cream Baked Oatmeal

Click to Print this Recipe!

Adapted from Daily Dish


  • 2 cups rolled oats*
  • 1 and 1/2 cup unsweetened vanilla almond milk
  • 2 whole eggs
  • 3 tablespoons non-hydrogenated margarine (I like Earth Balance), melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon honey
  • 1 and 1/4 cup peaches (approximately 2 large peaches), diced

Makes 4 to 6 servings

*use certified gluten-free for GF version


  1. Preheat the oven to 350°F and grease a 9×9” baking dish.
  2. Melt margarine in microwave for 15 to 20 seconds. Set aside to cool.
  3. In a large bowl, combine oats, almond milk, melted margarine, eggs, salt, vanilla extract and honey.
  4. Stir ingredients until mixed well then fold-in the diced peaches.
  5. Spoon mixture into the baking dish and bake in the preheated oven for 30 to 35 minutes.
  6. Allow to cool for several minutes then serve warm with a splash of milk (optional).

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You guys, I seriously loved this recipe. It was such a soothing breakfast and I now have plans to bake oatmeal with strawberries, blueberries, cherries, apples…pretty much any delicious fruit I can think of.

The best part about baking oatmeal is that you can prepare it the night before and wake up on a lazy weekend morning, throw it in the oven and relax while the tantalizing aroma wafts through your house. Or even better, for a quick breakfast during the week, you can bake it ahead of time and then reheat it in the microwave when you’re ready to roll.


Did you eat those packets as a kid? What was your favorite flavor?

Can you name the Disney movie I was referencing?