Peaches & Cream Baked Oatmeal

Serves 6 · 15 min prep · 40 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 large eggs
• 1 3/4 cups whole milk
• 1/3 cup pure maple syrup
• 2 tsp vanilla extract
• 3 tbsp unsalted butter, melted
• 2 cups ripe peaches, diced (fresh or thawed frozen)
• 1/4 cup heavy cream or half-and-half for serving
• 1/4 cup sliced almonds (optional)

Instructions

1. 1Preheat the oven to 375°F. Lightly grease an 8×8-inch baking dish with butter or nonstick spray.
2. 2In a large bowl stir together the oats, baking powder, cinnamon, and salt until evenly mixed.
3. 3In a medium bowl whisk the eggs, milk, maple syrup, vanilla, and melted butter until smooth and fully combined.
4. 4Pour the wet mixture over the dry oats and stir until every oat is moistened. Fold in diced peaches, reserving the rest for the top.
5. 5Scrape the batter into the prepared baking dish and smooth the top. Scatter the remaining peaches over the surface and sprinkle with sliced almonds if using.
6. 6Bake on the center rack for 35–40 minutes, until the center is set, the edges are golden brown, and a knife inserted in the middle comes out mostly clean with just a few moist crumbs.
7. 7Remove from the oven and let the baked oatmeal rest for 10 minutes so it firms up enough to slice cleanly.
8. 8Cut into 6 squares. Serve warm with a drizzle of heavy cream or a splash of half-and-half over each portion. Leftovers reheat well covered in the microwave with a splash of milk.