Baked Oatmeal with Fruit Recipe

I’m one of those people who loves to eat oatmeal…almost every day for breakfast. I prefer making my own with rolled oats on the stove instead of the quick-cooking instant cereal packets.

Favorite toppings are cinnamon and brown sugar, fresh blueberries, peaches or bananas. However, my absolute favorite type of oatmeal breakfast is Baked Oatmeal. The first time I ever had baked oatmeal was at a little coffee shop in Archbold, cup of coffee with the best wholesome breakfast in Northwest Ohio…if you’re ever in the area, stop by Carol Ann’s in Archbold.

In the meantime, try this recipe at home. Substitute your favorite kind of fruit as well as milk (I prefer soy milk over cow’s milk).

The original recipe can be found on

Baked Oatmeal with Fresh Peaches

You’ll need the following:

1 cup uncooked rolled oats
1-2 cups cubed ripe fresh peaches
1/4 cup chopped pecans
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1-1/2 cups soy milk
1 egg
1 tsp vanilla extract

Baking Directions:

Preheat oven 375° F.  Lightly spray a 8 x 8″ or 9 x 9″ ceramic or glass baking dish with cooking spray; set aside.

Line the bottom of baking dish with cubed peaches. (Canned or fresh-frozen peaches can also be used, defrost frozen peaches & drain juice before adding to the dish.)

Combine the oats, nuts, baking powder, cinnamon, and salt in a medium bowl; stir together.  In a separate bowl, whisk together the milk, egg, and vanilla extract.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. 

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven with milk or cream.