Invoke memories of your youth with baked blueberry peach oatmeal, a great family breakfast.

Baked Blueberry Peach Oatmeal Recipe – No Stirring Required


Old-fashioned oatmeal is a comfort food for many, and this baked blueberry peach oatmeal makes it easy. I used to love it with raisins, sugar, and milk. Although it is more convernient, the instant oatmeals just don’t have the same texture and flavor as the slow-cooked. This recipe takes us back to the old days, yet with the addition of luscious peaches and blueberries. It doesn’t take long to toss the ingredients together, but you can cut the time even more by doing the prep work the night before. The best part is old-fashioned flavor without stirring!

The Author Says: “”Baked oatmeal is a staple in our home. It’s very easy to prepare the night before; just keep the dry and wet ingredients separate until ready to bake. I’ve tried a variety of fruits in this dish, but the blueberry and peach combination is our favorite.” — Rosemarie Weleski, Natrona Heights, Pennsylvania

Baked Blueberry Peach Oatmeal Recipe

3 cups old-fashioned oatmeal
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 large egg
1-1/4 cups fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 can (15 ounces) sliced peaches in juice, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts
Additional fat-free milk, optional

In a large bowl, combine the oats, brown sugar, baking powder, and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.

Transfer to an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with the walnuts. Bake, uncovered, at 350 F for 35 to 40 minutes or until top is lightly browned and a thermometer reads 160 F. Serve baked blueberry peach oatmeal with additional milk if desired.

Yield: 9 servings

Make Ahead:
Combine the oats, brown sugar, baking powder, and salt. Place in a zip-top bag and seal.

Combine the egg whites, egg, milk, oil, and vanilla. Seal in a covered container and refrigerate.

Then proceed with the recipe as above.

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My Notes:
• Make sure you are buying the proper oatmeal for this recipe. You will need the old-fashioned type, not the quick or instant variety. Yes, they take longer to cook but are much better for your body and have a richer flavor as well.

• Low-sugar canned peaches may be substituted. To reduce the sugar content even more, you may use chopped fresh or frozen peaches. You will need about 1-3/4 cups. Increase the milk to 1-1/3 cups to compensate for the lack of syrup from the can.

• Nectarines or plums may be substituted for the peaches.

• Whole milk, skim milk, evaporated milk (not condensed), soy milk, or almond milk may be substituted for the fat-free milk.

Pecans may be substituted for the walnuts.

• Experiment using other fruit combinations.

Taste of Home Recipes Across AmericaRecipe Source: Rosemarie Weleski of Natrona Heights, Pennsylvania in Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation by Taste of Home (Readers Digest)
Reprinted with express written permission.

Baked Blueberry Peach Oatmeal Recipe Photo © 2013 Taste of Home: Recipes Across America, licensed to, Inc.

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