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Healthy Coconut Peach Baked Oatmeal

A healthy baked oatmeal so delicious you'll think you're cheating!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 9
Author: Paula


  • 2 cups rolled oats, gluten-free (if desired) I used Quaker Old-Fashioned Oats
  • 1 cup unsweetened coconut, flaked or shredded I used sweetened, shredded
  • tsp baking powder
  • ¼ tsp cinnamon
  • ½ tsp sea salt I use pink himalayian salt, fine
  • 3 eggs, lightly beaten
  • 2 cups coconut or almond milk
  • 1 tsp pure vanilla extract you could experiment with coconut or almost extract as well
  • cup pure maple syrup
  • 2 cups peaches; fresh or frozen


  • Preheat the oven to 350°F. Lightly oil a 8" x 8" baking dish.
  • Stir together the oats, milk, baking powder, cinnamon, and sea salt in a mixing bowl.
  • Whisk the eggs, coconut milk, vanilla extract, and maple syrup together in a separate bowl then combine the wet and dry ingredients. Finally, mix in the peaches.
  • Place in a greased baking dish or one that has been lined with parchment paper.
  • Place on the center oven rack and bake for 55 to 65 minutes or until oatmeal has set up and is slightly browned on top.
  • Remove from the oven and allow the baked oatmeal to cool for 20 to 30 minutes before serving if you want it to stay together.

To Freeze

  • In order to freeze the baked oatmeal, allow it to cool completely. Then slice into individual portions and wrap in plastic wrap and place them in a freezer-safe container.
    To reheat: Allow a portion to thaw slightly on the counter or in the refrigerator overnight. Unwrap and place in the microwave for 40-90 seconds depending on your microwave and whether the oatmeal is thawed completely.