All the cozy cinnamon-and-peach flavor of peach cobbler—made for breakfast. 🍑
This baked oatmeal combines juicy peaches, old-fashioned oats, warm cinnamon, Greek yogurt, eggs, and chopped pecans in one simple baking dish. The top becomes lightly golden while the center stays soft and full of sweet peach pieces.
It's especially nice for a long Labor Day morning because you can put it in the oven, pour your coffee, and let breakfast take care of itself.
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: About 55 minutes
Servings: 6
Ingredients
For the Baked Oatmeal
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 1½ cups unsweetened milk of choice
- ½ cup plain Greek yogurt
- 2 tablespoons melted butter or neutral-flavored oil
- 1 teaspoon vanilla extract
- 2–3 tablespoons allulose, to taste
- 2 cups diced fresh or frozen peaches
- ¼ cup chopped pecans
For the Cobbler-Inspired Topping
- ¼ cup old-fashioned rolled oats
- ¼ cup chopped pecans
- 2 tablespoons almond flour
- ½ teaspoon cinnamon
- 1 tablespoon melted butter
- 1 tablespoon allulose, optional
Instructions
1. Preheat the oven
Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish.
2. Combine the dry ingredients
In a large bowl, stir together the oats, baking powder, cinnamon, nutmeg, and salt.
3. Mix the wet ingredients
In a separate bowl, whisk the eggs, milk, Greek yogurt, melted butter, vanilla, and allulose until well combined.
4. Bring everything together
Pour the wet mixture into the oats and stir until combined.
Gently fold in the diced peaches and pecans.
Pour the mixture into your prepared baking dish and spread it into an even layer.
5. Add the cobbler topping
Combine the oats, pecans, almond flour, cinnamon, melted butter, and optional allulose in a small bowl.
Use your fingers or a fork to mix until small clusters form.
Sprinkle evenly over the oatmeal.
6. Bake
Bake for 35–40 minutes, until the center is set and the top is lightly golden.
Allow the baked oatmeal to rest for about 10 minutes before slicing.
Serve warm.
💚 But Aren't Oatmeal and Peaches Both Carbohydrates?
They are—and that's okay.
One of the ideas we want to reinforce here at Eat Against Resistance is that identifying a food as a carbohydrate doesn't automatically tell us whether it belongs in a meal.
Instead, we can look at how the entire breakfast is built.
Oats and peaches provide carbohydrates along with fiber. This recipe also includes eggs and Greek yogurt for protein, while pecans contribute fat, fiber, and a little additional protein.
Instead of trying to make oatmeal carbohydrate-free, we're building a more complete breakfast around the oatmeal.
Individual blood-glucose responses vary, of course, which is why finding portions and combinations that work for you personally is still important.
🍑 Fresh or Frozen Peaches?
Either works!
Fresh peaches are wonderful while they're still in season. There's no need to peel them unless you prefer them that way.
Frozen peaches make this recipe possible year-round. Thaw them first and drain off excess liquid before adding them to the oatmeal.
Unsweetened canned peaches can also work in a pinch. Choose peaches packed in water or juice rather than heavy syrup and drain them thoroughly.
Make It Your Own
Want even more protein? Serve your slice with an additional spoonful of plain Greek yogurt.
You can also swap the pecans for walnuts or almonds, use nectarines instead of peaches, or add blueberries for a peach-and-blueberry version.
And if your peaches are especially ripe and sweet, try the batter with less allulose. Fruit brings plenty of its own flavor to the party.
Make-Ahead Tip
This is a great breakfast to prepare ahead.
Bake the oatmeal, let it cool, cover, and refrigerate. In the morning, reheat individual portions until warm.
That makes it especially useful after a busy holiday weekend—or for getting everyone fed when Tuesday morning arrives and it's suddenly back to the regular routine. 😄
Approximate Nutrition Per Serving
Calories: ~330
Protein: ~12 g
Carbohydrates: ~38 g
Fiber: ~6 g
Fat: ~15 g
Nutrition information is an estimate and will vary based on the milk, yogurt, peaches, ingredient brands, substitutions, and serving sizes used.
Individual nutritional needs and blood-glucose responses vary. Eat Against Resistance provides recipes and general nutrition information and isn't a substitute for individualized medical or professional nutrition advice.
Making insulin resistance easier, one meal at a time. 💚