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!
Photos updated on June 14, 2020. Originally published on July 12, 2019.
I love this vegan peach 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
Here’s what you’ll need to make it. See the recipe card below for exact amounts and instructions.
- 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)
Step-by-step instructions
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
Step Three: Combine the wet ingredients
- In a large bowl, mash the bananas
- Mix in the cashew cream and vanilla until well combined
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)
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
Tips for success
- 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. To save time, you can also soak the cashews in boiled water for 20-30 minutes.
- 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!
More baked oatmeal recipes
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!
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 / can sub applesauce)
- 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 or a 2.5qt/2.3L ceramic casserole dish.
- 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 peaches.
- 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. Add 5 minutes if you're using a ceramic dish instead of a metal pan. Allow to cool for 5-10 minutes, then serve. Refrigerate leftovers for up to four days.
Notes
- To use frozen peaches, 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. To save time, you can also soak the cashews in boiled water for 20-30 minutes.
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Equipment
Blender
Brownie Pan
Mixing Bowls
Measuring Spoons
Nutrition Estimate
Calories: 270kcal | Carbohydrates: 47g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 478mg | Potassium: 399mg | Fiber: 5g | Sugar: 21g | Vitamin A: 150IU | Vitamin C: 5.9mg | Calcium: 104mg | Iron: 2.2mg
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If you enjoyed this recipe, please leave a review below!
I’d love to hear from you!
Arly says
Made this Sunday afternoon for breakfast this week. Was impressed with how quickly it came together. Soaked the cashews in hot water in the morning and then they easily blended up. Love the cinnamon with the peaches. Will definitely be making this again!
Mallory says
Simply delicious! And so easy! This will become a breakfast staple in my house!
Katie Wyllie says
This recipe was delicious! We had a hard time not eating it all in one day! Definitely going to be a regular recipe around here 🙂
Laura Lawless says
Thanks Katie! I’m so glad your family enjoyed it!
Kendra says
Just made this and had a hard time not eating half of it right away! Super easy to make. I used oat milk instead of almond milk and coconut sugar instead of brown sugar because that’s what I had on hand. Turned out great! So excited to eat this for breakfast the rest of the week and to try other recipes on The Recipe Well 🙂
Laura Lawless says
I’m so glad you loved it! I have a hard time not eating the whole thing, too 🙂