This Banana Peach Steel Cut Baked Oatmeal is perfect for a make-ahead breakfast or snack. It can easily be reheated for on the go snacks and topped with your desired topping choices.
Original recipe from September 2016. Photos and text updated September 2021.
If you’ve never made a baked steel cut oatmeal recipe, today is the day!
This delicious peach baked oatmeal is to die for, and combines the hearty steel cut oats with sweet bananas and peaches.
I’m pretty sure more than 80% of my recipes are breakfast recipes, but I’m completely okay with that. After all, breakfasts for athletes and non-athletes alike is essential to a good day.
Breakfast happens to be my favorite meal (and an important one!), especially when it involves steel cut baked oatmeal.
While I have several baked oatmeal recipes on the blog, this is my first baked oatmeal with steel cut oats.
I stand behind that meal prep oatmeal recipes are the best. And a peachy steel cut baked oatmeal is perfect for those cozy mornings when you want peach breakfast ideas.
Peach Baked Oatmeal on Weekends
I always grew up with slow weekends and heartier meals. Whether it be cinnamon buns, egg scrambles, blueberry donuts, healthy peach crumble whole wheat donuts, pancakes or quinoa bowls, breakfast has always been my favorite meal.
And multiple the excitement on the weekend, when mornings are a little slower and the food is served a little extra.
Fortunately, our house was always stocked with breakfast essentials. I remember adding the spices and mixing the eggs for our breakfast creations.
Now that I’m in a career revolving around food and cooking, I’m blatantly aware of the research about involving children in cooking at a young age.
Letting them play a role in the process. In turn, they learn how to prepare foods and taste things they may not have otherwise tasted. And peaches for breakfast may not be the first thing that comes to my mind, but when they suggest it?
We’re all in.
They are also more likely to eat something that they helped create! Makes total sense, and it’s one of my key tips for raising intuitive eaters.
Ingredients For This Baked Steel Cut Oats Recipe
The recipe list is pretty short – you probably have many of them in your pantry already.
- Steel cut oats
- Coconut sugar
- Flax seeds (I love this flax/chia blend)
- Baking Powder
- Vanilla Extract
This steel cut baked oatmeal is good any time of year – just switch up the add in’s or fruit and it’s a timeless classic. I’ve even cut them into baked steel cut oatmeal bars with success.
How to Make Steel Cut Baked Oatmeal
Have you ever used steel cut oats in your oatmeal? Or made a baked steel cut oatmeal? I hadn’t either, until now.
The steel cut oats take on a totally different consistency than rolled oats. They remain a little more firm, yet chewy. They are perfect for meal-prep assembly.
You can easily assemble this banana peach steel cut baked oatmeal the night before (like overnight steel cut oats) and have them soaked and flavorful in the morning. So just pop it in the oven when you’re ready to bake!
While I’ve chosen bananas and peaches, this recipe is perfect for whatever fruit is in season, although it is my favorite among healthy peach breakfast recipes. I’ll probably adapt and use berries in the summer, and maybe apples in the fall.
And now that I know how wonderful steel cut baked oatmeal is, it may remain my go-to. I’ve always been a rolled oats girl…until now.
When pouring the mixed batter into the baking pan, I chose to save some peaches and bananas to sprinkle on the top. I like how they sort of melt into the oatmeal during the bake. Isn’t that what healthy peach breakfasts are all about?
I’m a huge believer that there’s no right or wrong way here. Make ahead oatmeal recipes are versatile and very forgiving. Don’t believe me? Give these baked chocolate oats or Strawberry Baked Oatmeal a try!
I’ve tried my hand at a few breakfast bakes before and I find that I love the convenience of them once they are made.
Just cut a slice for breakfast on the go, or prepare it for a mid-day snack at the office or a healthy snack for athletes.
This banana peach baked oatmeal is extremely portable and perfect for a nice slather of cinnamon salted peanut butter.
Why I Love Steel Cut Baked Oatmeal
- I love the most hands-off approach possible. In making oatmeal, I don’t want to stand at the stove constantly stirring and watching. Mix ingredients, throw in the oven and enjoy this banana peach baked oatmeal.
- Steel cut oats are higher in protein. This peach oatmeal is high in protein, clocking in at nearly 10 grams of protein per slice, which is pretty good.
- I love this breakfast bake for its thick creaminess, which my stomach appreciates for the lasting satiety. I also believe some of the creaminess of this make ahead oatmeal comes from this flax/chia blend.
- Can I use canned peaches? Yes! Baked oatmeal with canned peaches will work just as well. You can also substitute other fruits depending on the season.
- Are steel cut oats gluten free? Some brands are. Look for a certified gluten free brand, like Bob’s Red Mill.
- To make a vegan peach oatmeal bake, substitute dairy milk for a plant based milk alternative, like soy, pea or cashew milk. You can also do a flax egg in place of eggs.
- How to store: To store this baked peach oatmeal, allow it to fully cool after cooking. Store in an airtight container in the refrigerator for up to 5 days. If you won’t be using it, you can always freeze it. It’s great as a healthy postpartum snack or freezer meal before baby!
And if you happen to have extra oats, use them in these leftover oatmeal cookies, a very forgiving recipe that helps reduce food waste.
More Baked Oatmeal Recipes
Check out some of these other baked oatmeal favorites!
- 1 peach
- 2 medium bananas
- 2 ½ cups steel cut oats (rolled oats also work)
- ¼ cup ground flax seed, (I used a flax/chia blend)
- 3/4 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2 tbsp coconut or brown sugar, optional
- 1 1/2 cups milk (I used almond)
- 2 large eggs
- 1 tsp vanilla extract
- Preheat oven to 350. Slice peach and bananas.
- Mix all ingredients in a large bowl, leaving one banana out for the topping. Pour mixed ingredients into a greased 8x8 or 9x9 baking dish, topping it with the final banana and an extra pinch of cinnamon.
- Bake for 35-40 minutes, or until top is golden and liquid is absorbed.
- Let cool for 15-20 minutes before cutting. Store in the fridge for up to a week!
Topping suggestions: nut butter, chocolate, fruit, honey, jam, chocolate chips, nuts, whipped cream
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Amount Per Serving: Calories: 468Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 385mgCarbohydrates: 76gFiber: 12gSugar: 11gProtein: 17g
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