Peach Protein Baked Oats

This delicious baked oatmeal recipe is the perfect addition to your breakfast meal prep rotation. These baked oats are made with nutritious, gluten-free ingredients and loaded with lots of peachy goodness. There are no bananas in these protein baked oats, so if you’re not a banana fan but still want a deliciously moist recipe, then look no further.

I love baking oats, but this peach baked oatmeal recipe is next-level delicious. Since the ingredients are blended, it turns out more like cake than traditional baked oatmeal. I mean, who doesn’t want cake for breakfast?! And it’s nutritious?! Winning. 

Try these apple pie baked oats for another delicious and protein-packed blended baked oats recipe. For traditional baked oats, this blueberry baked oatmeal recipe and pumpkin pie baked oatmeal are pretty amazing, so definitely give those a go, too!

Why You’ll Love This Recipe

• Nutritious & gluten-free. Just be sure to use certified gluten-free old-fashioned oats.
• Protein-Packed. This baked high-protein oatmeal recipe is a delicious way to get protein into your morning meal!
• Easy to make. This recipe comes together quickly and easily, just blend, bake, and enjoy!
• Great pre or post-workout snack to grab on the run!
• A perfect kid-friendly grab-and-go breakfast or snack. 

• Old Fashioned Oats – (also called rolled oats) are soft, flaky and perfect for baking. For gluten-free purposes, be sure to use certified gluten-free oats.
• Baking Powder – adds volume to the baked oatmeal mixture and helps it rise a bit.
• Salt – enhances the sweet and spiced flavors.
• Cinnamon  – the perfect spice to complement the peach flavor.
• Vanilla – adds pleasant sweet and caramelized flavor.
• Unsweetened Almond Milk or milk of choice – adds moisture to soften the rolled oats.
• Chopped peaches – adds moisture and flavor. You can use fresh or frozen peaches to enjoy this recipe year-round. Just make sure that the frozen peaches are completely thawed and drained well. 
• Egg – helps bind the oats together.
• Vanilla protein powder – make sure that you use a high-quality protein powder that you like the taste of for baking. I used Legion’s French Vanilla Whey + protein powder with excellent results.
• Maple Syrup – sweetens the oatmeal perfectly without adding any refined sugar.
• Ground Golden Flaxseed – adds a bit of moisture, fiber, and Omega-3 fats.
• Salt- I like to add a pinch of salt to enhance the sweetness
• White Chocolate Chips– optional but amazing, especially warm from the oven!
• 6 x 2″ Baking Dish or similar large ramekin size for even baking
• Cooking Spray- for greasing the baking dish or ramekin

I have used both chopped white chocolate melting wafers and white chocolate chips, so go with whatever you prefer or have on hand. Since they are an optional ingredient I did not include them in the nutrition info. Add as many as you like and adjust macros accordingly.

How To Make Protein-Packed Baked Oats

To make this peach protein oatmeal, follow these easy-to-follow instructions:

Step 1 Preheat oven and prep baking dish:

Preheat the oven to 350 degrees F. Spray a 6 x 2″ baking dish (or similar large ramekin size) with cooking spray. Set aside.

Step 2 Mix ingredients:

Starting with the wet ingredients first, add all ingredients to a blender, except the white chocolate chips (if using), and blend until just mixed and smooth.

Step 3 Bake:

Pour the batter into the prepared baking dish, sprinkle with white chocolate chips, and bake in the preheated oven for 20-25 minutes (start checking for doneness at 20 minutes). 

Step 4 Garnish and serve:

Allow baked oatmeal to cool for 5 minutes. Top with extra peaches before serving.

Recipe Tips

• Use a high-speed blender. You need a good high-speed blender to get that smooth, cake-like texture.
• Make sure to grease the ramekin well so the batter doesn’t stick to the dish.
• If you don’t have a high-speed blender you can swap the oats for oat flour and whisk the ingredients together until smooth.
• The size of the cooking vessel makes a difference in the cooking time and texture. I used a square 6×2” dish. An 8 oz ramekin, and 6” mini pie plate should work well, too. Start checking the oats at 20 minutes so they don’t overcook. Cooking them too long will dry them out.
• Double or triple the recipe and divide among dishes or one large baking dish for more than one serving.
• You can reduce the calories and overall carb count by swapping the real maple syrup with sugar-free maple syrup. *see recipe notes

Storing & Freezing

Storing: You can store these baked oats at room temperature in a sealed container for up to 2 days or stored in a sealed container in the refrigerator for 5 to 6 days. However, the texture of these cake-like baked oats is best fresh from the oven.

Freezing: Wrap cooled and sliced baked oatmeal portions in a couple of layers of plastic wrap and freeze in a freezer-safe container for up to 6 months. Thaw in the fridge or reheat in the microwave straight from the freezer.

More Tasty Oatmeal Recipes

Apple Pie Overnight Oats

Chocolate Protein Overnight Oats

Easy Protein Overnight Oats {Two Ways}

Overnight Muesli

Oatmeal Protein Shake with Greens