Vegan Peach Baked Oatmeal

[Heads up: this post is sponsored as part of my partnership with Blue Diamond Almond Breeze. Read on for a delicious and vegan baked oatmeal recipe!]

Vegan peach baked oatmeal

I’m always on the lookout for breakfasts that can be made in advance. Since the mornings can be a little crazy around here, I love being able to quickly reheat something, wash and chop fresh fruit, cook some eggs, and breakfast is served. Breakfast cookies are staples, along with different types of pancakes (berry chia, banana or quinoa), egg muffins, and now, baked oatmeal.

Quick and Healthy Breakfast

We’re 100% on board the baked oatmeal train. You can make it in advance, freeze it in portions, and quickly reheat for an awesome breakfast. It’s also been a wonderful option since we’ve had a lot of summer company. Make in advance, heat, serve with scrambled eggs and boom: a hearty and delicious breakfast is served.

After baking 1 of 1

I’m a huge fan of Anne’s baked oatmeal recipe, but wanted to tweak it a little using ripe peaches from the market + removing the egg so my vegan friends could enjoy it. Vegan peach baked oatmeal was born. 🙂

peach baked oatmeal Ingredients

Vegan Peach Baked Oatmeal

First, I put together the oatmeal base using 2 cups of oats, 1/2 teaspoon baking powder, 1 tablespoon cinnamon, 1/2 teaspoon of pumpkin pie spice and a pinch salt. I whisked everything together to combine, then stirred in 2 tablespoons of melted coconut oil, 1 1/2 cups Almond Breeze almond milk (I used the original) and 1 mashed banana. Then I poured it into a greased 9×13 baking dish and started on the peaches. 

Just two peaches sliced and coated in the juice of half a lemon and tossed with 1/4 cup brown sugar.

Peaches with lemon juice

Any sugary lemon juice you have left, just drizzle it on the top. That’s always a good idea. 😉

vegan peach baked oatmeal before baking

Bake for about 25 minutes at 350 degrees until set and golden brown.

vegan peach baked oatmeal

Let cool slightly before serving, or to room temperature before freezing in portions. 

Baked oatmeal made with Blue Diamond Almond Breeze

vegan peach baked oatmeal hot from the oven


Peach baked oatmeal (vegan)

A hearty and satisfying breakfast option that can be made in advance. Freeze in portion sizes to grab and go during a busy morning!

  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 30



For the oatmeal

  • 2 cups old fashioned oats (for gluten-free, be sure to use gluten-free oats)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • pinch of sea salt
  • 2 tablespoons coconut oil, melted
  • 1 1/2 cups Almond Breeze almond milk
  • 1 mashed banana (small-medium)
  • 1 teaspoon vanilla

For the peaches

  • 2 large peaches, pitted and sliced
  • Juice of 1/2 lemon
  • 1/4 cup brown sugar


  1. Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray or grease with coconut oil.
  2. In a large bowl, whisk the oats, cinnamon, pumpkin pie spice, salt and baking powder to combine.
  3. Stir in the almond milk, banana, vanilla and coconut oil.
  4. Pour the oat mixture into the baking dish and spread evenly.
  5. Prepare the peaches by tossing in a small bowl with the lemon juice and brown sugar until coated.
  6. Place the peaches on top of the oat mixture and drizzle any leftover brown sugar and lemon mixture on top.
  7. Bake for 20-25 minutes, until set and the oats are fluffy.
  8. Cool slightly before serving, or to room temperature before storing in the freezer in individual portions.


  • Not a peach fan? You could also use 1 cup fresh blueberries, plums or strawberries.


  • Serving Size: 4

Delicious and vegan peach baked oatmeal is the perfect healthy, on-the-go breakfast. Make it it in advance and enjoy it all week!


Hope you enjoy as much as we do! 🙂



This post is sponsored by Blue Diamond Almond Breeze, aka my favorite almond milk ever. 

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  1. Alisha @ Alisha's Appetite on June 30, 2014 at 6:09 pm

    This sounds incredible! Now I’m craving peaches like crazyyyy.

  2. Emily on June 30, 2014 at 6:29 pm

    Yum. I’m so happy it’s peach season again!

  3. Alex @ Kenzie Life on June 30, 2014 at 6:53 pm

    This looks like the perfect summer recipe! I’m so happy to be seeing peach recipes!

  4. Megan @ The Skinny-Life on June 30, 2014 at 6:54 pm

    Yum! I don’t usually think to put peaches in my oatmeal. This sounds so good!

  5. Jackie on June 30, 2014 at 6:58 pm

    Holy yum!

  6. Kaila @healthyhelperblog! on June 30, 2014 at 7:14 pm

    This looks awesome! Peaches are so delicious right now! Love when the season for them comes around! 🙂

  7. Laura @ She Eats Well on June 30, 2014 at 7:15 pm

    I love baked peach anything, but even more, I love that you mentioned freezing single-serving portions. SUCH a good idea!

  8. Livi @ Eat, Pray, Work It Out on June 30, 2014 at 7:40 pm

    Looks delicious! And i love that Anthropologie mug!

  9. Alexandra on June 30, 2014 at 8:18 pm

    Oh yum!! This sounds delicious will definitely be making this this week! Thanks Gina!

  10. Ashley on June 30, 2014 at 8:38 pm

    This looks so so good…and so so simple. This has Saturday morning written all over it!

    • Fitnessista on July 1, 2014 at 11:12 am

      let me know if you try it 🙂

  11. Michelle @ Vitamin Sunshine on June 30, 2014 at 8:51 pm

    Beautiful! I love Almond Breeze. I just started being able to buy it here in Malaysia where I am working. Peaches however are a bit of a stretch over here. . . Maybe I will try with mango instead!

  12. Laura on June 30, 2014 at 9:07 pm

    This looks devine. Can’t wait to make it for house guests!

  13. Ashley @ A Lady Goes West on June 30, 2014 at 10:18 pm

    Sounds like a great easy to reheat breakfast. Do you ever use gluten free oats? Could you recommend a brand? I’ve been considering switching to gluten free for my morning overnight oats. Thanks for sharing!

    • Fitnessista on July 1, 2014 at 11:10 am

      there are quite a few options for gf brands! i usually buy the trader joe’s, but bob’s red mill and chex also offer gf oatmeals

  14. Lucie@FitSwissChick on July 1, 2014 at 5:26 am

    I love baked oatmeal and that you included peaches – so delicious!

  15. Erin @ Girl Gone Veggie on July 1, 2014 at 9:14 am

    Ohh I love your gold initial mug! Is that from Anthro?

    • Fitnessista on July 1, 2014 at 11:07 am


  16. Erin Hack on July 1, 2014 at 9:25 am

    Thank you so much for posting vegan recipes. 🙂 You rock!

    • Fitnessista on July 1, 2014 at 11:07 am

      of course! i love vegan recipes even though i’m obviously not vegan 😉

  17. jodie on July 1, 2014 at 9:57 am

    This is making my mouth water. Definitely making this.

    • Fitnessista on July 1, 2014 at 11:06 am

      let me know if you give it a try!

  18. Laura B @ FitMamaLove on July 1, 2014 at 11:31 am

    This looks so good! I don’t love using the oven in the summer, but I might give this a try if we have a cooler day coming our way. I Love everything peach in the summer!

  19. Tracy on July 1, 2014 at 12:58 pm

    I always love a good make ahead recipe! Perfect for visiting weekenders, too! I also love a vegan option so I don’t have to “waste” my eggs. We go through so many in our house! I think a mix of blueberries and peaches would be delicious 🙂

  20. Rachel on July 1, 2014 at 2:43 pm

    I love your gold “G” mug!! It is adorable, where is it from?

  21. shaina on July 1, 2014 at 6:37 pm

    oh we are 100% on the baked oatmeal train right now. This looks so good. PINNED!

  22. Laura on July 1, 2014 at 8:32 pm

    Love this! I made it tonight for easy breakfasts this week!

  23. Christi W. on July 2, 2014 at 9:26 am

    Great recipe! I made this for breakfast this morning, I substituted frozen blueberries for the peaches beacuase I couldn’t get the idea out of my head and didn’t have any peaches. My almost 3 year old daughter loved it too, can’t wait to make it again with peaches.

    • Fitnessista on July 2, 2014 at 11:25 am

      amazing! so happy she liked it too 🙂 liv is loving baked oatmeal too these days

  24. Amanda on July 4, 2014 at 11:56 pm

    This was really delicious. I tweaked it a little, adding 2 eggs for extra protein (because otherwise I’m starving in an hour), some sliced almonds to the top with the peaches and using 1/4 cup of pure maple syrup to substitute for the sugar (which I try to avoid as much as I can). Thank you for the fabulous recipe! It looked and smelled so good my husband wants me to make him his own tomorrow morning — he has a nut allergy so I’ll be doing a bit more substituting — but this is a great jumping off point and a really yummy and satisfying breakfast.

  25. Becca on July 8, 2014 at 7:57 am

    I made this on the weekend (albeit the non-vegan version as I didn’t have any almond milk) and it’s great!

  26. katie M on July 24, 2014 at 5:04 pm

    Would you be able to sub coconut milk for this? or it would not turn out the same? Thanks!

    • Fitnessista on July 24, 2014 at 5:42 pm

      i think you definitely could!

  27. Karen on August 1, 2014 at 4:07 pm

    I have made this at least once a week since you posted it. I love it and so does my 18 month old. It’s soooooo yummy! Thanks for sharing it.

  28. TrishB55 on October 10, 2014 at 2:53 pm

    I think I am the only person in the world that does not like pumpkin, is there a substitute for the pumpkin spice? Cinnamon perhaps?

  29. elizabeth on February 26, 2016 at 2:28 pm

    This looks delicious! Would it be possible to use frozen fruit?

    • Fitnessista on February 26, 2016 at 8:39 pm

      i think so! it may change the texture a little because it adds more moisture, but i think it should be fine

  30. Holly on March 21, 2016 at 3:24 pm

    Do you know about how many calories are in each serving and the serving size? Also do you think this would make enough for breakfast for a 5 day week or since it serves 4 would it only last 4 days? It looks so good and I would love to try it!

    • Fitnessista on March 21, 2016 at 8:09 pm

      hmmmm. i would say about 200-250?
      i think it would definitely last for 5 days. i’d just make some hardboiled eggs or something to go with it

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