Name: Vegan Peaches and Cream Baked Oatmeal
Prep time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 1 1/4 cup almond milk; 1/2 cup raw cashews (rinsed); 2 cups rolled oats (gluten free if necessary); 1/3 cup brown sugar; 2 tsp ground cinnamon; 1 tsp baking soda; 1/2 tsp fine-grain sea salt; 1 cup mashed banana (about 3 medium); 1 tsp vanilla; 1 1/2 to 2 cups diced peaches (OR frozen peach slices, see note 1); Additional peach slices (optional); ground cinnamon (optional)

Jump to Recipe Print Recipe

This vegan peaches and cream baked oatmeal is the best way to start your day. Rolled oats, cashew cream, cinnamon and peaches are a match made in breakfast heaven. Make this baked oatmeal for meal prep or to feed a crowd at brunch. Your guests will love it!

Vegan peaches and cream baked oatmeal

I love this baked oatmeal so much, I could eat it for breakfast everyday. And lucky for me, it can be made with fresh peaches when they’re in season, and with frozen peach slices the rest of the year. #winning.

Cashew cream is my secret weapon in so many vegan recipes and this oatmeal is no exception. It gives the oatmeal a creamy texture and helps the baked slices keep their shape – no need for dairy and eggs!

ingredients in vegan peaches and cream baked oatmeal

Almond milk – you can use vanilla or plain
Raw cashews – rinsed, or soaked (see tip 2 below)
Rolled oats – use a certified gluten free variety, if required
Brown sugar
Cinnamon
Baking soda
Fine-grain sea salt
Banana – mashed
Vanilla
Peaches – diced if fresh, or frozen slices (see tip 1 below)

How to make vegan peaches and cream baked oatmeal

Step one: Make the cashew cream

Blend the rinsed cashews and almond milk in a high speed blender for 1-2 minutes, until smooth and frothy. Set aside.

Step two: Combine the dry ingredients

In a medium bowl, mix together the rolled oats, brown sugar, cinnamon, baking soda and sea salt

vegan peaches and cream baked oatmeal dry ingredients in a glass bowl

Step Three: Combine the wet ingredients

In a large bowl, mash the bananas
Mix in the cashew cream and vanilla until well combined

whisking vegan peaches and cream baked oatmeal wet ingredients in a glass bowl

Step four: Add dry ingredients to wet

Add the dry ingredients to the large bowl with the wet ingredients and stir well
Fold in the diced peaches (see tip 1 if using frozen peach slices)

folding peaches into the batter for vegan peaches and cream baked oatmeal

Step five: Bake

Transfer the mixture to a greased 8×8-inch baking pan and bake at 350 °F for about 30 minutes, until the edges start to brown and the middle of the oatmeal has set
Cool for 5-10 minutes before serving

vegan peaches and cream baked oatmeal in metal baking pan next to dish towel and a peach

Tips for making vegan Peach baked oatmeal

If peaches aren’t in season or you don’t have any on hand that are ripe, not to worry! This recipe works great with frozen peach slices. Rather than folding in diced peach, I spread a layer of slices along the bottom of the greased baking pan, pour in the oatmeal mixture to cover, then add another layer of frozen slices on top. I find the texture of the peach turns out best when I use fairly small/thin slices on the top layer – use any larger/thicker slices on the bottom.
With a Vitamix, I find that I don’t need to soak the cashews before making the cashew cream. If you don’t have a strong blender like a Vitamix, I recommend soaking the cashews in water overnight in the refrigerator, or for at least four hours. To save time, you can also soak the cashews in boiled water for two hours.
I love this recipe for meal prep. I make it on Sunday and store individual servings in the refrigerator to bring to the office all week!

slice of vegan peaches and cream baked oatmeal on a white plate with two peach slices

Text that suggests leaving a review if you have tried the recipe

Pin Print Rate

5 from 4 votes

Vegan Peaches and Cream Baked Oatmeal

This vegan peaches and cream oatmeal is the best way to start your day. Rolled oats, cashew cream, cinnamon and peaches are a match made in breakfast heaven. Make this baked oatmeal for meal prep or to feed a crowd at brunch. Your guests will love it!

Prep Time15 mins

Total Time45 mins

Course: Breakfast

Cuisine: American

Keyword: vegan peaches and cream baked oatmeal

Servings:

Calories: 270kcal

Author: Laura Lawless

Ingredients

1 1/4 cup almond milk
1/2 cup raw cashews (rinsed)
2 cups rolled oats (gluten free if necessary)
1/3 cup brown sugar
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp fine-grain sea salt
1 cup mashed banana (about 3 medium)
1 tsp vanilla
1 1/2 to 2 cups diced peaches (OR frozen peach slices, see note 1)

For serving

Additional peach slices (optional)
ground cinnamon (optional)

Instructions

Preheat the oven to 350 °F. Grease an 8×8-inch metal baking pan.
Make the cashew cream: Blend the rinsed cashews and almond milk in a high-speed blender, until smooth and frothy (1-2 minutes).
In a medium bowl, combine the rolled oats, brown sugar, cinnamon, baking soda and sea salt.
In a large bowl, mash the bananas, then whisk in the cashew cream and vanilla.
Add the dry ingredients to the wet. Stir to combine well, then fold in the chopped peach.
Transfer the mixture to the prepared baking pan and bake for about 30 minutes, or until the edges start to brown and the middle of the oatmeal has set. Allow to cool for 5-10 minutes,
then serve. Refrigerate leftovers for up to four days.

Notes

If peaches aren’t in season or you don’t have any on hand that are ripe, not to worry! This recipe works great with frozen peach slices. Rather than folding in diced peach, I spread a layer of slices along the bottom of the greased baking pan, pour in the oatmeal mixture to cover, then add another layer of frozen slices on top. I find the texture of the peach turns out best when I use fairly small/thin slices on the top layer – use any larger/thicker slices on the bottom.
With a Vitamix, I find that I don’t need to soak the cashews before making the cashew cream. If you don’t have a strong blender like a Vitamix, I recommend soaking the cashews in water overnight in the refrigerator, or for at least four hours. To save time, you can also soak the cashews in boiled water for two hours.
I love this recipe for meal prep. I make it on Sunday and store individual servings in the refrigerator to bring to the office all week!

Nutrition

Did you make this recipe?We want to see! Mention @therecipewell on Instagram or use #therecipewell so we can find you!

Author
Recent Posts

Follow Me

Laura Lawless

Laura is the creator behind The Recipe Well. She loves to cook and eat, but hates doing the dishes. She uses her nutrition degree to create easy recipes and meal prep strategies that will help you find your happy place in the kitchen.