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Baked Peach Oatmeal

This is my favorite breakfast during peach season! It's sweet and comforting, and so easy because it can be made the night before and just popped in the oven in the morning. This recipe is from the Churchtown Inn in Churchtown, PA, although I modified it slightly. If you use soy milk and a dairy-free margarine, it's dairy-free!
4 Servings - 45 min -
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Servings:4  | Calories:623 | Total Fat:16g  | Chol:82mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 3g
15 %
Total Carb 102g
34 %
Fiber 11g
44 %
Sugars 35g
Cholesterol 82mg
27 %
Sodium 827mg
34 %
Protein 18g
37 %
58% Quick oats
16% Brown sugar
16% Others combined
8% Margarine
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 cups soymilk (or milk)
1 tablespoon vanilla
2 eggs
2 1/2 cups quick oats
1/2 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 tablespoons margarine , softened
1 cup fresh peach , chopped (You could also use frozen or canned if fresh peaches aren't available)
vanilla-flavored soymilk (or milk)

Directions : View recipe directions on
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