Peaches n' Cream Baked Oatmeal

5 from 3 votes

Made with juicy peaches and dairy-free milk, this prep ahead breakfast will keep you full and satisfied for hours. Dairy-free and gluten-free with vegan option.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Servings:

Calories: 248kcal

Ingredients

1½ cup non-dairy milk
2-3 tablespoons honey or pure maple syrup
2 pastured eggs or 2 flax eggs
1 teaspoon vanilla extract
2 cups rolled oats certified gluten-free for allergies
1/4 teaspoon fine sea salt
3 tablespoons melted vegan butter or coconut oil
1½ cup diced peaches approximately 2 large peaches

US Customary - Metric

Instructions

Preheat the oven to 350°F and grease a 9×9” baking dish. Melt butter or oil in microwave for 15 to 20 seconds. Set aside to cool.
In a large bowl, whisk the eggs, milk, honey, and vanilla extract. Add the oats, salt and melted butter. Place the peaches on top. Stir ingredients until evenly combined. Pour mixture into the baking dish and bake in the preheated oven for 30 to 35 minutes.
Allow to cool for several minutes then serve warm with a splash of milk (optional) and enjoy!

Notes

Any kind of dairy-free milk will work but coconut milk makes the oatmeal extra creamy. Store leftovers in an airtight container for up to 4 days.

Nutrition