What We’re Eating: Peach Baked Oatmeal

Bowl of oats

Peaches are a favorite for many during the summer months. This sweet fruit is grown and harvested between the months of May and September and has a number of health benefits. Peaches are a source of antioxidants, vitamin C, and vitamin A. This recipe is packed with peaches as well as oats, which are a great source of fiber and antioxidants. The peach baked oatmeal pairs well with greek yogurt or an egg to increase the protein in your breakfast and keep you fuller for longer.


  • 2 cups old fashioned rolled oats
  • 2 1/2 cups unsweetened almond milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup chopped ripe peaches 
  • 1 cup sliced ripe peaches
  • 1/4 cup maple syrup
  • pinch of sea salt


  1. Preheat oven to 375 degrees
  2. Mix all of the ingredients, saving the sliced peaches, and transfer the mixture to an 8x8 baking dish that’s been sprayed with nonstick spray
  3. Top with the sliced peaches and bake for 45-50 minutes
  4. Let the baked oatmeal cool, slice into bars, and enjoy!

* Store leftovers in the fridge for up to one week

Emily Martin is a rising junior at Clemson University where she majors in food science and human nutrition. She plans for a future career as a registered dietitian and has been volunteering with the dietitians of the MUSC Metabolic & Bariatric Surgery Program.