Peach Oatmeal Bake with Coconut Milk
August 6, 2020
I have heard whispers of baked oatmeal for a while, but never really jumped into the trend. But I love trying new ways to add fresh fruit into breakfast. Plus, peach season has found its way to Upstate New York, and we’ve got a whole haul of them in the fridge, ripening up and waiting to be enjoyed. So naturally, I had to feature them in this peach oatmeal bake with coconut milk.
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One of my favorite ways to enjoy standard oatmeal is with peaches and cream. I’ve always loved the combination of juicy peaches and creamy coconut milk. This time of year, I just can’t resist the perfectly ripe stone fruits. Peaches have a short window of readiness, so when a peach is ready, you eat it. It’s basically required.
What You Need to Get Started
You can easily find all of the ingredients for this peach oatmeal bake at your grocery store. If you want to use curbside pick-up or home delivery, check out Instacart to shop online from your favorite local grocery store.
- Pantry: Quick oats, Brown sugar, Baking soda, Coconut milk
- Spice cabinet: Salt, Cinnamon, Vanilla extract
- Fridge: Egg
- Produce: Peaches
- Equipment: 8×8 baking dish, mixing bowls, whisks
Let’s Make a Peach Oatmeal Bake
What I learned about baked oatmeal is that it’s super easy and super delicious. It takes no more work than making a standard bowl of oatmeal. But the end result is a gorgeous dish for your breakfast table, and more elegant to serve.
To get started, you can decide if you’d like to peel your peaches or leave them unpeeled. I don’t usually bother, because I like the flavor and extra color they add to the dish.
If you do want to peel yours, blanch them in boiling water for about 30-40 seconds, and then transfer to a bowl of ice water. The steam should help the skins easily release. If you’re not peeling, be sure to give them a good scrub, using a brush or your fingers to get off any excess fuzz.
The peaches are used in two different places in this dish, so you’ll need to cut them two different ways. For the first one-and-a-half peaches, dice them into half-inch pieces. The rest you can slice to be about 1/8-inch thick, and set them all aside, and preheat your oven.
In a medium mixing bowl, start by combining the dry ingredients. The oats make up the bulk of this, and I used quick oats. These are generally my go-to choice. They are cut between old fashioned and instant oats, so they get soft but not mushy when they absorb the liquid.
Brown sugar and cinnamon add a ton of flavor and give the baked oatmeal its dark brown color. These both complement the sweet and juicy peaches excellently. Add salt and baking soda, and whisk everything together until combined.
In a separate, smaller mixing bowl (or a large measuring cup), add half a cup of coconut milk. Be sure to shake the can before opening, to mix the solid coconut cream with the thin liquid milk. This will add some flavor, as well as a ton of creaminess that’s totally dairy free.
In fact, you can make this dish gluten-free as well by using certified gluten-free oats. Most oats are rolled in flour, but you can find ones that are made without using wheat to please your restricted-diet guests.
Add in the egg for some structure, and vanilla for flavor. Whisk everything to combine until the egg is broken up, and the liquid is smooth. Then add it into the bowl with the oats, and stir to combine.
You’ll need to switch to a spoon here, since it will be too thick to use a whisk. Once it’s all mixed up, add in the diced peaches only, and fold those into the oatmeal. You want a good distribution throughout, so you can get some yummy peach in every bite.
Dump the whole bowl into a greased baking dish, and use that same spoon to spread it out evenly. Try to create a flat top as the bed for your sliced peaches. We’re going to add those on top in a pretty pattern.
I made some simple stripes, alternating the direction of the peach slices. But feel free to get totally creative with this! You can arrange the peach slices however you want, and make this dish the centerpiece of brunch.
Just before baking, you can add an additional drizzle of coconut milk on top of the peaches. Don’t worry too much about how this looks, because it will melt and be absorbed into everything while baking. It just adds some extra glaze and creaminess.
Bake for about 25-35 minutes. It’s a long range so you can decide what kind of consistency you like best. For crunchier edges and a chewier texture, bake a bit longer. For a softer bite that’s creamier, stay closer to 25.
It’s done when the oatmeal is solid throughout, with no jiggle in the middle, and it holds its shape when cut with a knife. The edges should also be quite browned thanks to the cinnamon.
Wake up to this delicious and simple breakfast! A peach oatmeal bake with coconut milk is dairy free, fast, and tasty.
How to Serve Baked Oatmeal with Peaches
This is the perfect dish for breakfast or as part of a full brunch spread. You can cut it into slices and serve immediately, topped with a drizzle of coconut milk. Or you can store it in the fridge for 2-3 days, and reheat servings in the microwave until warmed through.
To make this a full meal, try serving with a side of lentil-pecan breakfast sausage, or for a real summer brunch, toss up a strawberry caprese salad. Transform it into a breakfast-themed dessert by adding a scoop of decaf coffee ice cream on top.
Use Up Leftover Ingredients
- Coconut milk makes a great addition to your morning iced latte. Learn how to make it even better! You can also use it to make my favorite vegan quick oatmeal, with dates and bananas.
- Brown sugar is the secret to super soft cookies. Try it in these cream cheese oatmeal cookies, or a mini skillet chocolate chip cookie.
- Quick oats are perfect for all kinds of healthy baking. You can use them in vegan triple chocolate muffins, or rocky road black bean brownies.
Peach Oatmeal Bake with Coconut Milk
- 1 ½ Cups Quick Oats
- ½ Cup Brown Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ Tbsp Cinnamon
- 1/2 Cup Coconut Milk (canned, full fat) plus more for drizzling
- 1 Egg
- 1 tsp Vanilla Extract
- 3 Medium Peaches half diced, half sliced
- Preheat the oven to 350°F with a rack in the middle. Grease an 8x8 pan, and set aside.
- In a medium bowl, mix together the oats, sugar, baking soda, salt, and cinnamon. Whisk until thoroughly combined.
- In a small bowl or measuring cup, combine the coconut milk, egg, and vanilla extract. Whisk until smooth. Add the wet ingredients into the dry, and mix with a large spoon until completely combined.
- Add in the diced half of the peaches, and fold into the oat mixture until distributed. Transfer the mixture to the prepared pan, and spread evenly.
- Top the oatmeal with the sliced peaches, and drizzle with a small spoonful of the coconut milk, if desired.
- Bake 25-35 minutes, until solid in the middle and browned around the edges. Let cool for about 10 minutes, and slice into 6 pieces. Serve with an additional drizzle of coconut milk if desired.
- Depending on your preferred consistency, you may want to shorten or lengthen the cooking time. Baking this oatmeal for longer will result in a crunchier texture, while less cooking time will more resemble standard oatmeal.
- Make this gluten-free: Use certified gluten-free oats. All other ingredients are good to go.
- Make ahead tip: Store the entire baked oatmeal or individual portions covered with plastic wrap in the fridge for 2-3 days. Reheat in the microwave until warmed through.