Peaches & Cream Baked Oats

Name: Peaches & Cream Baked Oats
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Ingredients: 80 g Oat; 2 Peach, diced; 1 Egg, beaten; 30 g Protein powder; 180 ml Milk; 1 tsp Baking powder; ¼ tsp Salt; 1 tsp Butter, softened; 2 ½ tsp Sugar

Peaches & Cream Baked Oats · ready in 37 min · 2 servings · 384 kcal per serving · easy · 9 ingredients

A cozy baked oat breakfast where ripe peaches soften into creamy milk soaked oats, giving summer dessert comfort with morning fuel.

Prep: 10 min
Cook: 27 min
Total: 37 min
Serves: 2
kcal: 384
Difficulty: easy

Breakfast Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

80 gOat
2Peach, diced
1Egg, beaten
30 gProtein powder
180 mlMilk
1 tspBaking powder
¼ tspSalt
1 tspButter, softened
2 ½ tspSugar

Equipment

oven, measuring spoon, mixing bowl, whisk, spatula, baking dish, knife, cutting board, oven mitt, spoon, serving bowl

Instructions

Mise en Place
Gather the measured oats, peaches, egg, protein powder, milk, sugar, baking powder, salt, and butter with a bowl, whisk, dish, and oven. · 5 min
What to look for: All ingredients are measured and the peach is ready to dice.
Heat Oven
Heat the oven to 204°C / 400°F and butter a small baking dish so the oats release cleanly after baking. · 5 min
What to look for: The dish has a thin, even butter coating.
Mix Oat Batter
Whisk the egg, milk, protein powder, sugar, baking powder, and salt until smooth, then stir in the oats. · 5 min
What to look for: The batter looks creamy with evenly moistened oats.
Add Peach
Fold most of the diced peach through the oat mixture and scatter the remaining pieces on top for a juicy surface. · 3 min
What to look for: Peach pieces are visible through the batter and across the top.
Bake Oats
Bake until the center is set, the top is lightly golden, and peach juices bubble at the edges. · 22 min
What to look for: The top is golden in spots and the center no longer looks wet.
Serve Warm
Rest for 5 minutes, then spoon into 2 bowls and serve warm while the texture is creamy in the middle. · 5 min
What to look for: The baked oats hold together softly when spooned.

Nutrition (per serving)

kcal	384
Protein	26 g
Carbohydrates	48 g
of which sugars	19 g
Fat	11 g
of which saturated	5 g
Fibre	6 g
Sodium	553 mg

Nutri-ScoreA

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat a covered portion until hot throughout, adding a small splash of milk if the oats seem dry.

Ingredient substitutions

Oat

Quick oat: The texture will be softer and more pudding like.

Peach

Frozen peach: Thaw and drain lightly so the bake does not become watery.

Egg

Milk: Use 30 g extra milk if skipping the egg, but the bake will set more softly.

Protein powder

Oat: This keeps the batter balanced but lowers the protein content.

Milk

Water: The oats will bake properly but lose some creamy richness.

Baking powder

Egg: Extra beaten egg adds lift and structure, though it will not rise the same way.