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 used these white chocolate melting wafers and chopped them since it’s what we had on hand. Go with your favorite white chocolate chips, if using. 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