Breakfast Baked Peaches

Peaches and brown sugar baked in with a delicious oatmeal mixture. Perfect for breakfast!


Breakfast Baked Peaches

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This week is an entire week of peaches here at Macheesmo!  How excited are you?

If you don’t like peaches, probably not very excited.

But seriously, who doesn’t like peaches?  I’ve never met anyone who doesn’t at least think they are okay.  A perfectly ripe peach, in my mind, is a lot like a ripe tomato.  They suck when they are out of season, but when they are in season, they’re one of the best things out there.  I try to eat my weight in them every year and usually get pretty close.

This is a simple dish, but one that’s guaranteed to please.  Stick half a peach in a ramekin with some oatmeal, cream, and spices.  Then bake it with brown sugar on top.  What’s not to love?


Baked Breakfast Peaches

Peaches and brown sugar baked in with a delicious oatmeal mixture. Perfect for breakfast!
3.50 from 4 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Breakfast & Brunch, Main Dishes
Cuisine American
Servings 4 Servings


  • 2 ripe peaches halved with pits removed
  • 2 cups rolled oats
  • ½ Cup cream
  • 1 Cup milk
  • 2 large eggs
  • 1 Teaspoon cinnamon
  • 1 Tablespoon vanilla
  • ¼ Cup dates chopped (optional)
  • Pinch of Salt
  • Sprinkle of brown sugar
  • Butter for baking dish


  • Mix oats, milk, cream, eggs, vanilla, cinnamon, and salt in a large bowl.  Stir in chopped dates or raisins.
  • Let oat mixture sit for at least 20 minutes to absorb the liquid.
  • Cut peaches in half and remove pits.
  • Butter ramekins or baking dish well.
  • Spoon about 2/3 cup of oats mixture into each ramekin.  Push a peach half in the center and sprinkle with brown sugar.
  • Bake for 25 minutes at 350 degrees for ramekins.  You’ll probably have to add on 15 minutes if you’re using a large baking dish.
  • Let cool for a minute before serving.


Calories: 391kcalCarbohydrates: 47gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 123mgSodium: 75mgPotassium: 455mgFiber: 6gSugar: 17gVitamin A: 902IUVitamin C: 3mgCalcium: 140mgIron: 3mg
Keyword Baked Oatmeal, Baked Peaches

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Prepping the Oatmeal

You can just stick a peach in the oven and bake it for a few minutes if you want.  Then eat it with a spoon.  It’ll be delicious.  This is just a bit of an elaborate version of that.

The oatmeal base for each ramekin is loosely based on my baked oatmeal recipe which, if you didn’t know, is freakin’ delicious.

All the basics.

Start by mixing in the oats with the milk, cream, eggs, cinnamon, salt, and vanilla.

If you’re an observant reader, ignore the portions in the below photo (1 egg).  I halved the recipe because I didn’t need four servings of this.

The base of the thing.

I had some dried dates on hand so I threw those into the oatmeal also.  They are completely optional and you could also use raisins or something.  They just absorb some of the liquid and give the oatmeal some texture.

If you do use them, dice them up pretty small.

dates chopped
Tasty things.

Add the dates (or raisins) to the oat mixture and stir it together well.  Let this sit for about 20-30 minutes.  You could even make it the night before if you wanted to.  You just want to make sure that the oats have some time to absorb some of the liquid and flavor.

All mixed up!


When it comes to halving a peach, I usually just run a knife around the pit of the peach.  Then lightly twist the peach and half of it should pop off, leaving the pit in the other half of the peach.  If you have a super-ripe peach, this might not work though and you’ll have to kind of dig around with a knife to get the pit out.

If you have to cut the pit out that’s okay too.  There’s no reason why these halves have to look perfect.

Expert pit removal.

Prepping the Ramekins

Whether you’re using ramekins or a large casserole dish for baking these guys, make sure to butter the dish really well.  If you don’t lube them up well, the oatmeal will stick to them really badly.

Then add about 2/3 cup of oat mixture to each ramekin and push a peach half right down in the center.  Then sprinkle it with brown sugar and it’s ready for the oven!

Ready to bake!

Baking this Peach

If you’re using ramekins, bake these guys at 350 degrees for about 25 minutes.  If you poured everything into one dish, then you’ll need to add probably 15 minutes onto the cooking time.  The oatmeal should be pretty set.

After these cool for a bit, you can serve them up!  The oatmeal is really rich and the fruit flavor in the peach cuts through some of the sweetness.  It’s a pretty awesome combo!


Well, I don’t know about you, but I feel like I just kicked off Peach Week with a real winner of a recipe.

These were just out of this world and not too hard to make!  In fact, you could prep the whole thing in advance and then just toss them in the oven.  Done deal.

Do your taste buds a flavor-favor and try this out.

PS. Flavor-Favor would be a cool name for a food blog…

21 Responses to “Breakfast Baked Peaches” Leave a comment

  1. Your baked oatmeal IS freakin' delicious. Can't wait to try this peach version. The dates just make it sound… like I wish it was breakfast time already. Nice!

  2. I actually have never liked peaches. Except for the combination of them in syrup on top of cottage cheese (I know, weird). Every time I see them I think about my grandma. She loves peaches but will never buy them and prepare them herself. She hates the fuzzy skin!

  3. Saw this recipe on Tastespotting – it sounds like exactly the kind of thing I've been looking for. Will definitely be trying this. Ripe peaches are indeed amazing, but they're not in season here in New Zealand – wonder if I could use canned halves instead…
    My recent post hey world, i yam what i yam

  4. Awe man, wish I saw this recipe before I made breakfast today – I have all the ingredients on hand too! August is peach month with my Seasonal Potluck. Would love it if you'd share some of your recipes on our link page!

  5. Our peaches here in Md look great but this season taste flat, so I switched to mangoes. Seriously good.

    Then I went all out and did an either/or mix of softened sweet potatoes or plaintains with a bit of lemon juice to give it a crisper flavor.
    The trick to that success was not to tell people about the sweet potatoes until after these were heartily consumed.

  6. Just made this! Very yummy, smelt amazing while it was baking. Definitely need to peaches to add the sweetness to it, just the oatmeal was a little bland, the peach made it perfect. Easy to make too! Thanks

  7. Ever since you posted this I've been hanging out for the first peaches of the Australian season. I finally got some and made these, they're awesome! I added a little maple syrup to the oats to hit my sweet spot too.

    1. Hey Claire, I don’t usually calculate specific nutritional info for my recipes. Honestly, this recipe probably isn’t the healthiest thing in the world thanks to the cream. If you substituted that for low fat milk or something then basically it would just be like baked oatmeal which is pretty healthy.

      If you want to actually calculate the values, I like this site for finding nutritional info:

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