Vegan Peaches and Cream Baked Oatmeal

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

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 making vegan Peach baked oatmeal

1. 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.
2. 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. 
3. 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!

Pin Print Rate

5 from 3 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: 6

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

1. 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.
2. 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.
3. 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

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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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 design meal prep strategies that will help you find your happy place in the kitchen.

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