I recently got into baked oatmeal so that I can make it once and have breakfast ready 4-6 times! I tend to batch cook for other meals so it was only a matter of time before I started this with breakfast. My only limitation now is freezer space!

Originally I made this recipe with strawberries and rhubarb, but the basket of fresh Ontario peaches on my counter needed to be used and so this version was born!

Find a downloadable PDF version of this recipe here: Peach Blueberry Baked Oatmeal


  • 2 cups large flake rolled oats
  • 1/2 cup toasted pecans, divided
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup maple syrup (could use honey)
  • 2 cups milk
  • 1 large egg
  • 1 tablespoons melted coconut oil or butter, or canola oil *** bring all wet ingredients to room temperature first if using butter or coconut oil or else it will re-harden when mixed**
  • 1/2 tablespoon pure vanilla extract
  • 3 cups sliced peaches (can use frozen)
  • 2 cups blueberries (can use frozen)
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons ground flax
  • 3 tablespoons hemp hearts
  • 1 scoop unflavoured whey protein (optional – has 14 g protein per serving without it


  1. Preheat the oven to 375 degrees F, and grease the inside of a 9 x 13-inch baking dish.
  2. In a large bowl, mix together the oats, 1/4 cup of the pecans, 1/4 cup of the coconut, flax seed, help hearts, protein powder, baking powder, cinnamon, ginger, and salt.
  3. In another bowl, whisk together the maple syrup, milk, egg, oil or butter, and vanilla.
  4. Sprinkle half of the peaches and blueberries over the bottom of the baking dish. (I use my hands to evenly distribute the fruit.) Cover the fruit with all of the dry oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining fruit, almonds, and coconut over the top.
  5. Bake for 35 to 40 minutes or until the oat mixture has set. Remove from the oven and let cool for a few minutes.
  6. This may be eaten immediately or made ahead and reheated or eaten cold. Store leftovers in the refrigerator. (I often prepare this the night before and like the way the flavors develop and the oatmeal sets as it sits overnight.) Leftover portions freeze well. Heat with a bit of milk.

Recipe by: Mary Cranmer-Byng, MSc., RD, CDE

MCB Nutrition and Movement – info@mcbnutritonandmovement.ca