If you’re looking for a wholesome and delicious way to start your day, this Peaches and Cream Breakfast Bake is the perfect choice. Combining sweet peaches, creamy Greek yogurt, and rolled oats, it creates a satisfying, comforting breakfast that’s as nutritious as it is tasty. The hint of cinnamon and maple syrup makes it feel like a special treat, and the best part? It’s easy to prepare and perfect for meal prep!
Ingredients
2 cups fresh or frozen peaches, sliced
1 cup rolled oats
½ cup plain Greek yogurt
¼ cup maple syrup
½ cup milk (any type)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
½ teaspoon baking powder
¼ cup chopped pecans or almonds (optional)
1 tablespoon coconut oil or butter (for greasing)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease a baking dish with coconut oil or butter.
In a large bowl, whisk together the oats, baking powder, cinnamon, and salt.
In a separate bowl, whisk the eggs, Greek yogurt, milk, maple syrup, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir to combine.
Gently fold in the sliced peaches and nuts (if using).
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake for 35-40 minutes, or until the top is golden brown and the center is set.
Allow the bake to cool slightly before slicing and serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Variations
I enjoy experimenting with different fruit combinations in this breakfast bake. You can swap out the peaches for berries, apples, or even tropical fruits like mango or pineapple for a different flavor profile. For an extra boost of protein, I sometimes add a scoop of protein powder to the wet ingredients. If I’m feeling indulgent, I’ll sprinkle some chocolate chips on top just before baking!
Storage/Reheating
This breakfast bake can be stored in an airtight container in the fridge for up to 4 days. It also freezes really well if I want to make a batch ahead of time. I simply slice it into portions, wrap them individually, and freeze. To reheat, I microwave individual portions for about 30-45 seconds or warm it up in the oven at 350°F (175°C) for about 10-15 minutes.
FAQs
Can I use frozen peaches in this recipe?
Yes, frozen peaches work perfectly! Just make sure to thaw and drain them before using, so the extra moisture doesn’t affect the bake.
Can I make this ahead of time?
Absolutely! I love making this the night before and then baking it in the morning. You can even prepare it the night before, store it in the fridge, and bake it the next day.
Can I use a dairy-free alternative for the yogurt and milk?
Yes, you can substitute the Greek yogurt with a dairy-free yogurt (like coconut or almond yogurt), and use any plant-based milk, such as almond milk or oat milk, for a dairy-free version.
How do I know when the bake is done?
The bake should be golden brown on top and set in the center. You can also insert a toothpick in the middle to check; if it comes out clean, it's done.
Can I add nuts to the recipe?
Yes! I love adding chopped pecans or almonds for a bit of crunch, but feel free to experiment with any nuts you like or even leave them out if you prefer a smoother texture.
Conclusion
This Peaches and Cream Breakfast Bake is the perfect balance of creamy, sweet, and hearty. It’s so simple to make and provides a delicious, filling breakfast or brunch option. With the flexibility to customize with different fruits and nuts, I can make it my own every time. It’s a recipe that I can turn to on busy mornings or when I have time to enjoy a cozy breakfast. Whether I’m making it for myself or for family and friends, it’s always a hit!
Recipe:
Peaches and Cream Breakfast Bake
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A wholesome and delicious breakfast combining peaches, Greek yogurt, and rolled oats for a satisfying, comforting start to the day.
Ingredients
2 cups fresh or frozen peaches, sliced
1 cup rolled oats
½ cup plain Greek yogurt
¼ cup maple syrup
½ cup milk (any type)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
½ teaspoon baking powder
¼ cup chopped pecans or almonds (optional)
1 tablespoon coconut oil or butter (for greasing)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with coconut oil or butter.
- In a large bowl, whisk together the oats, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggs, Greek yogurt, milk, maple syrup, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Gently fold in the sliced peaches and nuts (if using).
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Allow the bake to cool slightly before slicing and serving.
Notes
For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt and use any plant-based milk.
For extra protein, add a scoop of protein powder to the wet ingredients.
Can be stored in the fridge for up to 4 days or frozen for later use.
Frozen peaches work perfectly, just make sure to thaw and drain them.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
