creamy peanut butter is combined with juicy peaches for a summertime baked oatmeal dish that’s perfect for breakfast or snack. kid & adult-friendly, it’s an easy way to feed yourself, or a whole family all week long!

If you’ve never tried the peanut butter peach combo and are staring at your screen right now thinking “WHAT is she doing?!” just hear me out.

It’s actually a really delicious combination of flavors. Peanut butter is slightly salty which goes really well with the juicy sweetness of a ripe peach. Sweet & salty = a match made in heaven!

If that alone doesn’t sell you on this, then you just need to trust me and make it. I guarantee that if you like the two flavors separately, you will adore them together. This is not my first peanut butter peach rodeo, so I know what I’m talking about.

Seriously though this dish is not only easy and delicious – it’s loaded with whole grains, heart-healthy fat, fiber and flavor. Like all my baked oatmeals, it’s great to make over the weekend and heat up all week long. It makes for a perfect breakfast, snack, or even after-dinner sweet treat if you want it (throw a little ice cream on top and you’ve basically got yourself a baked version of a peach crisp!).

There’s nothing not to love about it from how simple it is to make to how delicious and satisfying it is. The perfect addition to your summer breakfast rotation!

peanut butter peach baked oatmeal

Author: Cait
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 8 squares (depending on how big or little you cut them) 1x
Category: breakfast
Method: baking

Description

Scale

Ingredients

2 cups old fashioned or rolled oatmeal
1–2 teaspoons ground cinnamon (depending on how much you like)
1 teaspoon baking powder
2 tablespoons chia seeds
1 – 2 tablespoons brown sugar, packed (depending on how sweet you want it)
1 large egg
2 cups milk of choice (see note #1)
1 1/2 teaspoons vanilla
1/3 cup natural creamy salted peanut butter
1 cup (about 2 small or 1 large) ripe peaches, washed, pitted and cubed (I kept the skin on, you can peel them if you want)
Optional toppings: additional peanut butter, yogurt, pure maple syrup, diced peach

Instructions

Preheat oven to 375*F
Grease a 8×8 baking dish (you can use smaller or larger but cooking times will vary. For a smaller pan, you will have to bake longer to ensure it’s fully cooked in the center).
In a large mixing bowl, combine egg, milk, brown sugar, peanut butter and vanilla.
In a separate mixing bowl, combine oats, baking powder, cinnamon, chia seeds and salt (if using, see note #2)
Add dry to wet mixture, folding gently to combine, then fold in peaches. Let sit for 2 minutes to allow chia seeds to soak up some of the moisture
Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
Bake for 30-40 minutes until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it’s done, if it comes out clean or just a bit wet, it’s done).
Allow to cool completely before slicing (you don’t HAVE to wait, but note that the squares may fall apart a bit if you’re scooping it out of the dish right when it comes from the oven).

Notes

If your peaches are very juicy, you may want to decrease the amount of milk or increase the amount of chia seeds you add (giving them 2 or so minutes to soak up some of the liquid before baking) to avoid a soggier texture.
If you use unsalted peanut butter, add 1/4 teaspoon salt to the dry ingredients
Oats keep well in an airtight container in the fridge for up to 5 days. Reheat in the microwave before serving or serve cold.

Keywords: breakfast, oatmeal, family meal, kid-friendly, peach, peanut butter