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I’m normally a savory breakfast kind of girl, but some days, you just need dessert for breakfast. And these Peach Cobbler Baked Oats are perfect for that kind of day. They’re made with macerated fresh peaches (but frozen would be great too!) so it’s the perfect time of the year to make this for your next meal prep breakfast while peaches are in season.
These baked oats are inspired by the classic Southern dessert, which is best served with ice cream. Since these are a breakfast recipe, I use a simple Vanilla Protein Frosting instead. Although if you want to eat ice cream for breakfast, you won’t find any judgment here. The frosting is a super simple combination of Greek yogurt, milk, vanilla extract and vanilla protein powder. It’s the perfect creamy, sweet topping for the oats, so don’t skip it.
This recipe is so simple to make and you only need 2 bowls. One for the macerated peaches, and one for the baked oat base. You just mix everything together, transfer to a baking dish, top with the peaches, and bake. Then, you’ve got 6 servings of your new favorite summer dessert-for-breakfast option.
I use fresh peaches in this recipe when they’re in season, but frozen peaches would work great too. Just make sure to thaw them before using them and drain any excess liquid.
For storage and reheating, I prefer to store the portion the baked oats into 6 slices in a container in the fridge, and keep the frosting separate. When ready to eat, I warm up the oats in the air fryer or the microwave and top them with a generous drizzle of the frosting.
Peach Cobbler Baked Oats with Vanilla Protein Frosting
Equipment
Ingredients
Macerated Peaches
- 4-5 medium peaches, peeled, pitted and sliced (thawed frozen peaches work too)
- 1 tbsp maple syrup
- ½ tsp cinnamon
- 1 tsp cornstarch
Baked Oats
- 1 ¼ cups quick oats
- ½ cup oat flour
- ¾ tsp baking soda
- Pinch salt
- â…” cup vanilla protein powder
- 2 tbsp ground flax seed
- 1 tbsp cinnamon
- 1 ½ cups unsweetened applesauce
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp maple syrup, optional (see Note 1)
Vanilla Protein Frosting
- 2 tbsp milk (I use 2%, but any kind works great)
- 2 tbsp Greek yogurt (I use fat free plain, but vanilla works too)
- 1 tbsp plus 1 tsp vanilla protein powder
- 1 tsp vanilla extract
Instructions
Macerated Peaches
- In a medium bowl, combine the peaches, maple syrup, cinnamon and cornstarch and mix then set aside for at least 30 minutes
Baked Oats
- Preheat oven to 350℉ and line a 9"x9" baking dish with parchment paper then set aside
- In a large bowl, combine oats, oat flour, baking soda, salt, cinnamon, vanilla protein powder, flax, egg, vanilla extract, applesauce and maple syrup and mix until fully combined
- Pour into the lined baking dish then smooth out
- Top with the macerated peaches
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean
- Let cool before using the parchment paper to remove from the pan then divide into 6 slices
Vanilla Protein Frosting
- Whisk together all ingredients until smooth – add a little more milk or yogurt if you want to adjust the thickness
- Serve the baked oats warm or cold topped with frosting
Notes
Nutrition
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