Breakfast
Peach and Almond Baked Oats
Peach and Almond Baked Oats with rolled oats, milk, egg.
Make this recipe
Peach and Almond Baked Oats
- Servings
- 4
- Prep
- ~10 min
- Cook
- ~35 min
- Rest / chill
- ~5 min
- Total
- ~50 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 180°C/350°F. Butter a 20 cm baking dish. Whisk milk, egg and maple syrup in a bowl.
- Stir in oats, baking powder, cinnamon and peaches. Pour into the dish and scatter almonds across the top.
- Bake for 30–35 minutes until the center is set and the egg-containing mixture reaches 71°C/160°F. Rest for 5 minutes before portioning.
A little note
Use firm-ripe peaches so the pieces hold their shape.
Cooking tips
- Spread the peaches evenly so the center does not become a wet pocket of fruit.
- A browned top alone does not mean the oats are ready; check the center temperature specified in the method.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.