As of right now, I am in love with baking oatmeal. There’s nothing better than eating baked oatmeal in the morning. Seriously. It’s like eating a healthier cake! Although, if you add peanut butter and dark chocolate chips to your baked oatmeal, you’re basically eating a cake. For some reason, baking rolled oats and mixing them with protein powder helps develop a soft and fluffy texture on top.
The crust on this baked oatmeal with peaches is phenomenal. These baked oats don’t even taste like they’re meant to eat for breakfast. And, I didn’t even add any sugar to the mix! I believe the sweetness comes from my vanilla protein powder. My favorite protein powder to use is Garden of Life Vanilla Fit. I love their protein powder because it doesn’t have a chalky taste. Although, if you use way too much of it, it can get pretty chalky. I do use their scoop, but I tend to use a little less than recommended. I’ve noticed that filling the scoop up to the top results in a chalky-like texture in my smoothies and matcha. For this recipe though, I did fill it up to the top and they came out fine.
How to make baked oatmeal with peaches:
At first, I was going to add some flour to these oats. But then I decided to keep it simple. In my previous baked oatmeal recipe, I used apple flour which made them crusty and they taste similar to a crunchy cookie. Although, I think adding a little almond flour will make the oats softer. I’m going to try that the next time I make baked oatmeal.
Due to the fact I wanted these oats to hold together well, I decided to use my egg replacer from Bob’s Red Mill. If you’ve read a good 90% of my posts, you’ll know that I use that for everything that requires an egg. If you don’t have the gluten-free egg replacer then you can use a regular egg or
After adding the egg replacer, I decided to keep the mixture simple and just use some vanilla extract and pumpkin pie spice. This step is where you can add extra flavors. You can add in peanut butter, chocolate chips, pumpkin puree, or even fresh fruit.
Due to the fact I wanted to use peaches on top of these oats, I knew that I had to find a way to flavor them up instead of serving them plain. I tossed the peaches (and pecans) in some cinnamon and monk fruit sugar with a little avocado oil cooking spray to caramelize them a little. This step added so much flavor to these oats. I decided to drizzle with peanut butter and add some hemp seeds because something else was missing. Although, if I were to make this again, I would most
Want more recipes?
- Strawberry Banana Baked Oatmeal
- Healthy Chocolate Gingerbread Oatmeal
- Pitaya Oatmeal
- Pitaya Smoothie Bowl
Tip: Due to the fact I didn’t have any fresh peaches, I used frozen peaches. You do not have to unthaw the frozen peaches before using them. In fact, you can rinse them under cold water and they’ll be soften. I use frozen fruit instead of fresh in a lot of my fruit recipes.
- Preheat your oven to 375 degrees F. Spray a ramekin with avocado oil cooking spray.
- In a large bowl, combine a 1/2 cup of rolled oats, 1 cup water, 2 tsp pumpkin pie spice, 1 scoop of protein powder, 1 tsp vanilla extract, and 1 gluten free egg replacer. Mix until well combined and pour into a ramekin.
- Place the ramekin on top of a cookie sheet or baking pan and bake for 25-30 minutes.
- Remove the oats from the oven and allow to cool.
For The Toppings:
- Spray a saucepan or skillet with avocado oil cooking spray and add in the peaches, pecans, and pumpkin pie spice. Stir until the pecans and peaches begin to carmelize a little. Remove and place them on top of the oats.
- Drizzle with peanut butter and hemp seeds.
- If your oats aren’t fully done after 25 minutes, place them back in the oven and bake for an additional 5 minutes.
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