Baked Oatmeal with Peaches (Easy Make-Ahead Breakfast)

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This easy baked oatmeal with peaches is a nourishing, make-ahead breakfast made from real ingredients. Perfect for busy mornings and feeding a family.

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If there’s one breakfast I always come back to on busy mornings, it’s baked oatmeal. It’s cozy, nourishing, made with real ingredients—and best of all, it can be prepped the night before so breakfast is already taken care of when the day starts.

This baked oatmeal with peaches is lightly sweetened, perfectly soft in the center, and baked right in a 9×13 pan so it’s ideal for feeding your family or prepping breakfasts for the week. I love using frozen peaches or berries to make this baked oatmeal even easier, but if you have access to fresh (and it won’t cost a fortune) you can certainly use those too. It’s one of those simple, from-scratch recipes that feels special without being complicated—exactly how everyday cooking should be.

Ingredients You’ll Need

• 3 cups fresh or frozen fruit (peaches are my favorite, but mixed berries work well too)
• 3 cups oats (I love using sprouted oats)
• 3 eggs
• 1 cup whole milk
• ½ cup collagen powder (optional, but recommended for added protein)
• ½ cup Greek yogurt
• ¼ cup brown sugar
• ¼ cup coconut sugar (or use ½ cup brown sugar total)
• ¼ cup butter, melted
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon salt

How to Make Baked Oatmeal with Peaches

1. Preheat the oven to 350°F. Generously butter a 9×13 baking dish.
2. Add the fruit to the bottom of the pan, spreading it into an even layer.
3. In a large mixing bowl, combine the oats, baking powder, salt, and cinnamon.
4. Add the milk, brown sugar, coconut sugar, collagen powder (if using), melted butter, Greek yogurt, eggs, and vanilla.
5. Mix until fully combined, then pour the oatmeal mixture evenly over the fruit.
6. Bake for 30–40 minutes, until the center is set and the edges are lightly golden.
7. Let cool slightly before serving.

Serving Suggestions

Serve warm and enjoy as-is, or drizzle with:

• A splash of whole milk or cream
• A spoonful of Greek yogurt
• A little extra cinnamon on top

High-Altitude Baking Notes

If you’re baking at 5,000 feet or higher, here are a few small adjustments that can help ensure perfect results:

• Reduce baking powder slightly: Use 1¾ teaspoons instead of 2 teaspoons to prevent over-rising and sinking.
• Watch the bake time: Baked oatmeal at altitude may take a few extra minutes. Bake until the center is fully set and no longer jiggly.
• Check moisture: If your oatmeal looks dry at altitude, drizzle a little extra milk or cream over the top after baking.

These small tweaks help keep the oatmeal tender and evenly baked here in Colorado.

Substitutions & Variations

• Fruit: Peaches, mixed berries, apples, or pears
• Dairy-free: Use full-fat coconut milk and dairy-free yogurt
• Sweetener: Use all brown sugar, maple sugar, or coconut sugar
• Protein: Skip collagen or substitute with your favorite protein powder

Storage & Reheating

• Store leftovers covered in the refrigerator for up to 5 days.
• Reheat individual portions in the microwave or oven until warmed through.
• This recipe also freezes well—perfect for future busy mornings.

Final Thoughts

This baked oatmeal with peaches is one of those dependable recipes you’ll find yourself making again and again. It’s wholesome, comforting, and flexible enough to adapt to whatever fruit or ingredients you have on hand. Whether you’re prepping it the night before or baking it fresh in the morning, it’s a simple way to nourish your family with real, from-scratch food.