This Peach and Pecan Oatmeal Bake Is the Best Way to Welcome Fall

The best of the season—all in one skillet.

By Casey McKee
Photography Michelle Nash
peach oatmeal bake

When September rolls around, my mornings rarely leave time for building an entire breakfast from scratch. Aside from the weekends, I like to keep my breakfast routine simple and quick. And if I plan ahead enough to whip up a baked oatmeal recipe on a Sunday night? It’s gonna be a good week.

There are plenty of health benefits to eating oatmeal as the first meal of the day, but that’s not the only reason it’s one of my most-cooked dishes. I think of oatmeal as a blank canvas—a hearty base that can be enhanced in flavor by an endless amount of toppings. Pair it with peanut butter for sweetness and protein or add fruit for a boost of nutrients.

If you’re craving fall (aren’t we all) but still want to take advantage of the seasonal late summer fruits, this peach and pecan baked oatmeal recipe is here to satisfy. And for the skeptics, trust: this recipe is proof that your morning meal doesn’t have to be boring.

peach and pecan oatmeal bake with bowl of oatmeal_baked oatmeal recipe

What is baked oatmeal?

I like to think of baked oatmeal as a cousin of traditional oatmeal. Its core ingredients are similar, but the baking methods and assembly are slightly different. Baked oatmeal typically consists of rolled oats, milk, eggs, and a sweetener (mashed banana, maple syrup, honey, etc.). The mixture of that base—and any add-ins you desire—is baked in anything from a muffin pan to a cast iron skillet to create a gooey and hearty breakfast.

The best part of a baked oatmeal recipe? It can be saved and easily reheated throughout the week. I find these recipes perfect for early mornings when I’m not necessarily feigning for a huge meal but still need substance.

peach and pecan baked oatmeal in a bowl

Key Ingredients

  • Rolled oats. I tend to lean toward organic grain products, but any rolled oats will do for this recipe. Note: Steel-cut oats will not work for this recipe due to their different texture.
  • Eggs. BIG binding ingredient here—eggs are a great way to keep the oatmeal moist and hold everything together.
  • Cinnamon. Cinnamon and oatmeal are peas in a pod. It gives the peach and pecan a bit of spice that’ll get you excited for fall.
  • Almond milk. I’ve been drinking alternative milk for as long as I can remember, so almond milk was a natural choice for this recipe. Whole, soy, or oat milk can also be substituted with the same effect.
  • Maple syrup. For a bit of an enhanced fall flavor, I chose maple syrup as the primary sweetener for this baked oatmeal recipe.
  • Mashed banana. While I love the subtle sweetness banana adds to this oatmeal, it also helps bind all of the ingredients together and keeps the oatmeal from getting dry.
  • Fresh or frozen sliced peaches. Frozen peaches can be used in a pinch, but nothing compares to fresh peaches when they’re in season.
  • Chopped pecans. Sometimes oatmeal needs added crunch, and chopped pecans do just the trick.
peach oatmeal bake zoomed_baked oatmeal recipe

Tips for Meal Prep + Storage

While it’s stunning to cook this baked oatmeal recipe in a cast iron skillet (I’m a bit obsessed with mine), the great thing about a one-bowl recipe like this is that it can be cooked in any baking dish you desire. The batter can be transferred into a muffin pan for an easy grab-and-go breakfast or baked in a cake pan if that’s what you have on hand. This baked oatmeal can be refrigerated for 4-6 days and frozen for 2-3 months.

peach oatmeal bake with greek yogurt in bowls
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peach oatmeal bake_baked oatmeal recipe

Spiced Peach and Pecan Baked Oatmeal

  • Author: Casey McKee


With crunch, spice, and just enough sweetness, this baked oatmeal recipe is one you’ll want to wake up to when the temperature starts to drop.


Units Scale
  • 3 cups old-fashioned rolled oats
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 3/4 cup almond milk
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce or mashed banana
  • 1/2 tablespoon brown sugar
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup chopped pecans
  • 1 cup fresh or frozen sliced peaches
  • Optional: Vanilla Greek yogurt
  • Optional: Honey



*If your recipe has leftover oatmeal batter, feel free to add batter to muffin tins to bake. 

Comments (4)

  1. Taylor says:

    Can’t wait to try this! We have an egg allergy in our family. What egg substitute would work best in this recipe?

    1. Casey McKee says:

      Hi! I actually use ground flaxseed quite often as an egg substitute in this recipe. Two tablespoons of flax seeds mixed with six tablespoons of water would be the equivalent ratio for substitution.

  2. Peggy Self says:

    Love love this

  3. Tammy says:

    I found the amount of liquid to be too much. Next time I would halve the milk and increase the fruit. I also had to bake it for closer to 40 minutes.

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