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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!

Vegan Peach Baked Oatmeal in a white casserole dish next to a white linen and 3 peaches

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.
pouring almond milk into blender

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 success

  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. To save time, you can also soak the cashews in boiled water for 20-30 minutes. 
  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!
Vegan Peach Baked Oatmeal in a white bowl garnished with peach slices

More baked oatmeal recipes

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

Vegan Peaches and Cream Baked Oatmeal

Laura Lawless, BASc
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!
5 from 4 votes
Servings 6
Calories 270
Prep Time 15 mins
Total Time 45 mins

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

  1. 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.
  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. 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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head shot of Laura

Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




6 Comments

  1. 5 stars
    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!

  2. 5 stars
    Simply delicious! And so easy! This will become a breakfast staple in my house!

  3. Katie Wyllie says:

    5 stars
    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 🙂

    1. Laura Lawless says:

      Thanks Katie! I’m so glad your family enjoyed it!

  4. 5 stars
    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 🙂

    1. Laura Lawless says:

      I’m so glad you loved it! I have a hard time not eating the whole thing, too 🙂