High Protein Peach Baked Oatmeal (with fresh peaches)
Make this delicious peach baked oatmeal for a high protein breakfast any day of the week!
Ripe, fresh peaches bake up beautifully with the oats for an irresistible healthy breakfast the whole family will love.
Plus, you can meal prep this baked oatmeal ahead of time and warm it up for quick meals during the week.
While I love my apple baked oatmeal for the cooler months, I wanted a higher protein option for the warmer months. So I added Canadian-grown split red lentils to this baked peach oatmeal for a protein boost!
Split red lentils are high in iron, fiber and protein so they’re perfect for this well-balanced breakfast recipe. When the split red lentils are baked with the oats they take on an oat-like texture so everything tastes like delicious oats in every bite. It’s a healthy way to start the day!
Why you’ll love this baked oatmeal
- It’s an easy make-ahead breakfast for any time of the week.
- A great meal prep recipe OR a good recipe to share with family on the weekend!
- Top with 1/2 cup Greek yogurt for over 20g protein per serving!
- Easily made gluten-free by using gluten-free oats.
- It’s a creative way to enjoy peaches during peach season!
- Make this baked oatmeal seasonally by switching up the fruit.
Ingredients needed to make this baked oatmeal recipe
Split red lentils: dry red lentils are the protein power house of this recipe; you don’t need to soak them ahead of time but I do recommend rinsing the lentils before adding to the oatmeal mixture
Peaches: ripe, sweet peaches are the best for this recipe; if the peaches are a bit firm they will still work ok!
Milk: use your milk of choice for this recipe – regular milk, almond milk, soy milk or oat milk should all work
Rolled oats: old fashioned rolled oats are the best choice for this recipe! Use gluten-free oats to make this oatmeal gluten free.
Maple syrup: pure maple syrup adds a little sweetness and pairs well with the oats and peaches
Vanilla extract: vanilla extract adds an extra little flavour to this oatmeal
Eggs: eggs help to bind this baked oatmeal together
Cinnamon: cinnamon adds a nice spice kick with all the other flavours
Butter: just a little bit of melted butter is needed to add moisture to the oats
Baking powder: helps lift the oatmeal to bake up properly
How to make the peach oatmeal
Step 1: Preheat the oven to 375F. Prepare a square baking dish by spraying with cooking spray. (8×8 or 9×9 baking dish will work)
Step 2: Prepare the peaches – measure out 1 cup chopped peaches and 1/2 cup sliced peaches. Set aside.
Step 3: To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, cinnamon, melted butter and salt. Whisk the wet ingredients until the eggs are combined. Then, add in the dry ingredients – baking powder, oats and lentils and 1 cup chopped ripe peaches and stir to combine.
Step 4: Pour the entire mixture into the greased baking dish and top with the fresh peach slices. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!
Expert tips for making this easy breakfast
- Swap the regular oats for gluten free rolled oats to make this recipe gluten-free.
- Fresh fruit (peaches) are the best for this recipe; frozen peaches hold too much water and will make the oatmeal mushy.
- If desired, swap the melted butter for melted coconut oil.
- You can use whole milk, regular milk or any non-dairy milk that works for you.
- Stick to rolled oats for this baked oatmeal; quick oats will not work.
- Swap out the peaches for other seasonal fruits like blueberries, nectarines or mixed berries.
- Make this peach baked oatmeal as a meal prep breakfast. Let the oatmeal fully cool and then cut into portions. Store in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds. Then top with yogurt and maple syrup if desired.
Common questions
Can I use steel-cut oats or quick oats instead of regular oats?
I don’t recommend using steel-cut oats as they take much longer to cook and have not been tested in this recipe. Quick oats have also not been tested in this recipe.
What is a good substitute for butter in this recipe?
If you’d like to replace the butter in this recipe, use 2 tbsp melted coconut oil instead.
Can I use a flax egg in this recipe?
This recipe hasn’t been tested with a flax egg, only regular eggs but if you try it please do let me know!
Storage
- Make sure to let the oatmeal fully cool before storing. Store in the fridge in an airtight container for up to 3 days.
- Reheating options: In the oven or toaster oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds.
More delicious breakfast recipes from the blog
Zucchini Oatmeal Breakfast Cookies
4 Easy & Creative Breakfast Toast Recipes
High Protein Peach Baked Oatmeal (with fresh peaches)
Ingredients
- 2 cups milk of choice
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 eggs
- 2 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted and slightly cooled
- 2 1/4 cups old fashioned rolled oats
- 1/2 cup dry split red lentils
- 1 tsp baking powder
- 1 cup chopped peaches
- 1/2 cup sliced peaches
- toppings: chopped peaches, maple syrup, yogurt, cinnamon
Instructions
- Preheat the oven to 375F. Prepare a square baking dish by spraying with cooking spray. (8x8 or 9x9 baking dish will work)
- Prepare the peaches - measure out 1 cup chopped peaches and 1/2 cup sliced peaches. Set aside.
- To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, cinnamon, melted butter and salt. Whisk the wet ingredients until the eggs are combined. Then, add in the dry ingredients - baking powder, oats and lentils and 1 cup chopped ripe peaches and stir to combine.
- Pour the entire mixture into the greased baking dish and top with the fresh peach slices. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5-10 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!
Notes
- Top with 1/2 cup plain Greek yogurt to make this 20g protein per serving.
- Make sure to let the oatmeal fully cool before storing. Store in the fridge in an airtight container for up to 3 days.
- Reheating options: In the oven or toaster oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds.
- I don't recommend using steel-cut oats as they take much longer to cook and have not been tested in this recipe. Quick oats have also not been tested in this recipe.
- If you'd like to replace the butter in this recipe, use 2 tbsp melted coconut oil instead.
Nutrition
Disclaimer: Thank you to Alberta Pulse Growers for sponsoring this recipe. Thank you for supporting the brands that I support. All opinions are my own.
Could I use nuts instead of oats?
Hi there! Given that this is a baked oatmeal recipe and the base of the recipe is oats, I do not recommend replacing the oats with nuts.
This is delicious and really filling – great way to use up some very ripe peaches! I made it with quick oats and it worked – the lentils add the perfect texture. Thanks for the recipe!
So great to hear it worked with quick oats! Such a great and filling breakfast like you said 🙂 Glad you enjoyed the recipe!
Can this
be frozen or made as a freezer meal?
I have not tested it frozen BUT I have made many other baked oats that I freeze for make-ahead breakfasts. My advice would be make the baked oatmeal; let it fully cool; cut into portions; wrap portions in foil or plastic wrap; store in a freezer safe ziploc bag or container. To reheat, I like to let a portion defrost overnight in the fridge and then reheat in the microwave or in the oven (325F for 10 minutes or until warmed through). Let me know if that helps!
Would love to know how much actual protein is in the recipe. Couldn’t find it anywhere
Hi there! Thanks for noting this – a serving contains 13g protein and if you top it with 1/2 cup Greek yogurt you’ll get over 20g protein per serving. I’ve updated the nutrition stats as well. I hope that helps!
Couldn’t taste the lentils, not too sweet, perfect breakfast!
Fabulous to hear you enjoyed this breakfast!