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

Blueberry Oatmeal Pancakes

Zucchini Oatmeal Breakfast Cookies

4 Easy & Creative Breakfast Toast Recipes

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.