Blueberry Breakfast Oatmeal

Baked Peach Blueberry Oatmeal

Before posting a recipe, I try to do it several times to see what will happen.  This experiment turned out so delicious that I decided to make it a separate post!  I think this would be great for a healthy dessert alternative as well.  Some redi-whip or homemade whipped topping with it, perhaps?   We ate this for breakfast.  I’m trying not to eat the whole pan.

I usually double this recipe.  But I have made it several times.  Feel free to follow the directions below and test it out for yourself in a smaller quantity.

*Just made this for like the 10th time.  Don’t make it with half of the egg amount.  Ewwwww.  It wasn’t pretty.

Baked Peach Blueberry Oatmeal
yield 4 servings

Baked Peach Blueberry Oatmeal


  • 2 cups old-fashioned oats
  • 1 tsp. cinnamon (optional)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups almond milk or milk unsweetened vanilla or any milk
  • 2 eggs slightly beaten
  • 1 tsp. vanilla extract
  • 2 cups blueberries and/or peaches fresh or frozen, peaches diced 1" pieces
  • Optional toppings: maple syrup, sugar free syrup, nuts, brown sugar, honey, etc.


  • Preheat oven to 375 degrees. Spray a 9x9 or 7x11 pan very well with cooking or baking spray.
  • I mix this oatmeal right in the pan. You can do it that way, or mix in a separate bowl and add to the pan.
  • First, add the oats, cinnamon (optional), baking powder and salt. Stir to combine.
  • Next, whisk together the milk, eggs and vanilla.
  • Top with fruit. Bake for 35-40 minutes. Jiggle to make sure the center is set and use a toothpick as well to test the center. It should come out clean.
  • Allow to cool. Top with brown sugar, maple syrup, nuts, etc.

1.  If using frozen peaches, simply spray your 8×8 or 9×9 pan with cooking spray and layer the bottom of the pan.  Cover it up so it doesn’t absorb funky stuff and let it thaw in the fridge overnight.  If using fresh peaches, simply:  Preheat oven to 375 degrees if making the same day.  Spray with cooking spray a 8×8 or 9×9 dish (I usually use glass) or a 1.5 qt. dish.
2.  Put the sliced peaches on the bottom as a layer and sprinkle a little over half the blueberries on top.

3.  Mix your dry ingredients:  oats, cinnamon, baking powder and salt.  You can sprinkle this on your fruit layer and mix with the wet ingredients.  It didn’t seem to matter either way.  Sprinkle this onto the peaches/blueberry layer.

4.  Using the same bowl, mix the wet stuff:  milk, egg, sugar/honey, vanilla.  (I measured the milk first then added the honey until the measuring cup hit 1/4 cup at the bottom since honey sinks.  Then added the egg and vanilla to it and stirred.  One less dish to wash.)
5.  Pour wet stuff over the dry stuff and gently mix.  Add the rest of your blueberries on top and then your nuts (optional).   Bake about 30-35 minutes.

6.  Serve warm.  You can put warm milk on this or be bad like me and put maple syrup on instead.  Or brown sugar, whipped cream, etc.


  1. Loved it! I made it with peaches and red raspberries and it was delish! I used a 9×13 pan and it was too big, so I would go smaller next time. Next time were putting vanilla ice cream on it!

    1. That’s wonderful! I never thought of using raspberries… that sounds awesome. I’ll have to try that next time I have some.

  2. Wonderful dish! We had it for breakfast today with peaches and red raspberries. I used a 9×13 pan that was too big so I’ll use a smaller one next time. Would be great with vanilla ice cream!

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