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Steel cut baked oatmeal is perfect for a make-ahead breakfast or snack. This baked peach oatmeal can easily be reheated for a quick breakfast, on-the-go snack, and topped with your desired topping choices. 

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If you’ve never made a steel cut baked oatmeal recipe, today is the day!

Of course, we love peach baked oatmeal in the summer months as a make ahead breakfast, but it’s truly great year-round. You can even swap out the fruits.

Reader comment: “Delicious! Prepared as instructed but had to mix steel cut and old fashioned oats because I ran out of steel cut. Definitely making again!”

– Kelly

Many of my nutrition clients love this baked oatmeal with steel cut oats because it provides energizing carbs for activity.

It’s a great make ahead breakfast and can be used pre- or post-workout.

Breakfast happens to be my favorite meal (and an important one!), especially when it involves steel cut baked oatmeal.

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. 

Now that I have three young kids of my own, breakfast has to be quick, but also nutritious. We thrive on meal prep oatmeal recipes, like this peach baked oatmeal.

Why Steel Cut Oats in This Recipe?

I’ve developed most of my recipes with old-fashioned or rolled oats, but don’t sleep on steel cut oats.

I’ve chosen to use steel cut oats in this recipe because they are the least processed type of oat, and they are chopped into the smallest pieces (which means they can get very creamy!).

They are typically chewier and nuttier than other oats, and take a little longer to cook. But when they’re done, their texture and flavor is so good.

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.

Steel cut baked oatmeal takes on a totally different consistency than rolled oats. They remain a little firmer, yet chewy. They are perfect for meal-prep assembly!

Steel-cut oats also have more grams of fiber than rolled oats. Why is this important? If you have a kiddo that is always asking for more food, they may need more fiber/protein. Enter steel cut baked oatmeal!

Why You’ll Love Steel Cut Baked Oatmeal

• Easy prep for busy mornings– Prep this steel cut baked oatmeal once and then you can eat from it all week. It’s a great breakfast idea for any stage of life – pregnancy breakfast, breakfast for toddlers, and working adults.
• No standing by the stove – You don’t have to stand by the stove and constantly watch the steel cut oats. Let the oven do the work for you with this easy steel cut baked oatmeal!
• Full of fiber and protein – Fiber and protein both contribute to fullness, and this steel cut oatmeal bake is full of both! When I serve this to my kids, they aren’t asking for another snack in the next hour. Each serving provides about 12 grams of fiber and 17 grams of protein!
• Kid friendly – As are all of my recipes, this baked peach oatmeal is great for toddlers and kiddos. It’s full of nutrition, and naturally sweetened with fruit. A great way to use those summer peaches!
• Easy to freeze – Another reason I love baked steel cut oatmeal is because it’s easy to freeze! While you’re making one, just bake two since it will take the same amount of time. And then you can freeze it for up to 3 months and make your future breakfasts easier. I often make this as a freezer postpartum meal for an easy breakfast for a new mom.

Ingredients

The recipe list is pretty short – you probably have many of them in your pantry already.

• Steel cut oats – I suggest buying them in bulk. Such a great pantry staple to have! Make sure to use certified gluten-free oats, like Bob’s Red Mill, if you need this to be gluten-free
• Milk – Use soy milk non-dairy milk if you want these to be dairy free!
• Eggs
• Coconut sugar – You can also use honey or maple syrup
• Bananas
• Peaches – You can definitely use canned peaches here, but I prefer fresh! It using canned, you may want to rinse the juice/syrup off so it’s not too sweet.
• Flax seeds (I love this flax/chia blend)
• Baking Powder
• Vanilla Extract
• Cinnamon

This peach baked oatmeal with bananas is extremely portable and perfect for a nice slather of cinnamon peanut butter.

You may also want to add optional additions, like nuts/seeds, chocolate chips, coconut flakes, etc. on top!

How to Make Baked Steel Cut Oatmeal

You can easily assemble this peach steel cut baked oatmeal the night before (like overnight steel cut oats) and have them soaked and flavorful in the morning.

Mix your ingredients in a large mixing bowl, and then transfer to a greased 9×9 baking pan.

Then, just pop it in the oven when you’re ready to bake!

QUICK TIP

I like to save some peaches and bananas to sprinkle on the top of the oatmeal before placing in the oven. I like how they sort of melt into the oatmeal during the bake!

While I’ve chosen bananas and peaches, this recipe is perfect for whatever fruit is in season, although it is my favorite healthy peach breakfast recipe.

I’ll probably adapt and use berries in the summer, and maybe apples in the fall.

I’m a huge believer that there’s no right or wrong way here. Make ahead oatmeal recipes are versatile and very forgiving.

Eat it on its own, topped with yogurt or nut butter, or toss a little syrup on top!

Storage

To store 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.

Servings 5

Steel Cut Baked Oatmeal with Peaches and Bananas

Sarah Schlichter, MPH, RDN

Steel cut baked oatmeal is perfect for a make-ahead breakfast or snack. This baked peach oatmeal can easily be reheated for a quick breakfast, on-the-go snack, and topped with your desired topping choices. 

4.60 from 5 ratings

Print Pin

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Ingredients  

1x2x3x

• 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

Instructions 

1. Preheat oven to 350. Slice peach and bananas.
2. Mix all ingredients in a large bowl, leaving one banana out for the topping. Pour mixed ingredients into a greased 8×8 or 9×9 baking dish, topping it with the final banana and an extra pinch of cinnamon.
3. Bake for 35-40 minutes, or until top is golden and liquid is absorbed.
4. Let cool for 15-20 minutes before cutting. Store in the fridge for up to a week!

Notes

Topping suggestions: nut butter, chocolate, fruit, honey, jam, chocolate chips, nuts, whipped cream

Equipment

Carrington Farms Flax Chia Blend, Gluten Free, USDA Organic, 12 Ounce

Bob’s Red Mill Organic Quick Cooking Steel Cut Oats, 22 Oz (4 Pack)

Nutrition

Serving: 1Calories: 468kcalCarbohydrates: 76gProtein: 17gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 80mgSodium: 385mgFiber: 12gSugar: 11g

Did you make this recipe?Let us know how it was!