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Peach Baked Oatmeal with Greek Yogurt Recipe

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4.4 from 13 reviews

This Peach Baked Oatmeal with Greek Yogurt is a wholesome and comforting breakfast option that combines the natural sweetness of fresh peaches with the creaminess of Greek yogurt and hearty rolled oats. Baked to a golden perfection with warm cinnamon and vanilla flavors, it makes an easy, nutritious start to your day that can be enjoyed warm or chilled.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 2 cups (200 g) rolled oats, use certified gluten-free if gluten-free is needed
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1½ cups (300 g) plain Greek yogurt, full-fat or low-fat work best
  • ⅓ cup (107.33 g) maple syrup or honey
  • 2 large eggs, can substitute flax eggs
  • 1 tablespoon avocado oil, or neutral oil, plus extra for greasing
  • 2 teaspoons vanilla extract

Fruit

  • 10 ounces (283.5 g) diced peaches, about 2 cups

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 375℉ (190℃). Grease an 8×8 inch baking dish generously with avocado or neutral oil to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the rolled oats, ground cinnamon, baking powder, and salt. Stir to evenly distribute the spices and leavening agent.
  3. Combine Wet Ingredients: Add the eggs, Greek yogurt, vanilla extract, avocado oil, and maple syrup or honey to the bowl with the dry ingredients. Stir thoroughly until well combined into a uniform batter.
  4. Fold in Peaches: Gently fold the diced peaches into the oat mixture, ensuring even distribution without over-mixing.
  5. Pour and Bake: Pour the batter into the prepared baking dish. Optionally, top with a few extra diced peaches for added texture and presentation. Bake in the preheated oven for 40 to 45 minutes, or until the top turns golden and feels set to the touch.
  6. Check Doneness: For precise cooking, use a kitchen thermometer and ensure the middle reaches an internal temperature of 200℉ (93℃) to confirm it is cooked through but not overbaked.
  7. Cool and Serve: Remove from oven and allow the baked oatmeal to cool in the pan for 15 minutes to firm up for easier slicing. Serve warm topped with extra Greek yogurt, a splash of milk, fresh peaches, or a drizzle of peanut butter if desired.
  8. Storage: Once completely cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use certified gluten-free oats if you need this recipe to be gluten-free.
  • For vegan or egg-free options, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, allowed to sit for 5 minutes).
  • Full-fat Greek yogurt will give a creamier texture, but low-fat works well too.
  • Replacing maple syrup with honey or other liquid sweeteners is possible based on preference.
  • Ensure the baked oatmeal reaches 200℉ internally for the best texture.
  • Serve warm or chilled depending on your preference; reheats well in the microwave.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/peach-baked-oatmeal-with-greek-yogurt-recipe/