Peach Almond Butter Baked Oatmeal (Gluten Free, High Protein)
Some breakfasts just feel like a warm hug, and this peach almond butter baked oatmeal is exactly that. Gluten free by nature and genuinely filling, it brings together ripe, golden peaches with the rich, nutty depth of almond butter in a way that feels indulgent without actually being so. Each slice clocks in at around 320 calories with 14 grams of protein, so you are fuelled properly from the very first meal of the day. It is the kind of breakfast you can bake on a Sunday and look forward to all week long.
The base is certified gluten free rolled oats, which are naturally hearty and high in soluble fibre. To boost the protein content beyond what most baked oatmeal recipes deliver, this version uses a combination of almond butter, eggs, and a scoop of unflavoured or vanilla collagen peptides stirred right into the batter. You genuinely cannot taste the collagen, but it quietly does its job, bumping each serving up to a protein level that actually keeps hunger at bay until lunchtime. A touch of pure maple syrup provides gentle sweetness without spiking the sugar content the way refined white sugar would. Ground cinnamon and a small amount of pure almond extract round out the flavour beautifully, giving the whole dish a warm, almost dessert-like aroma straight from the oven.
Fresh peaches are the star here. When peaches are in season, there is nothing better than slicing them ripe and folding them straight into the oat mixture. They soften into the batter as the oatmeal bakes, creating little pockets of juicy, caramelised fruit throughout every slice. If fresh peaches are not available, frozen peaches work brilliantly. Just thaw them and pat them dry first so they do not add too much extra moisture to the batter. You can also layer additional sliced peaches across the top before baking for a beautiful golden finish. The visual result is genuinely stunning, and it makes the whole dish look like something you would order at a fancy brunch spot.
Baking this oatmeal takes about 40 minutes, but the hands-on effort is minimal. You stir everything together in one large bowl, pour it into a greased baking dish, arrange your peach slices on top, and let the oven do the rest. Once it cools slightly, it firms up into sliceable portions that reheat wonderfully throughout the week. Serve it warm with an extra drizzle of almond butter and a few fresh peach slices on the side for something that genuinely looks and tastes like a treat. It is a meal prep dream, a gluten free crowd-pleaser, and a genuinely nourishing way to start any morning.
Ingredients
- 2 cups certified gluten free rolled oats (not quick oats, use old-fashioned rolled for best texture)
- 2 scoops unflavoured or vanilla collagen peptides (approximately 40g total, omit for vegan version and add 2 tbsp hemp seeds instead)
- 1 tsp baking powder (check label is gluten free certified)
- 1.5 tsp ground cinnamon
- 0.3 tsp fine sea salt
- 2 large eggs (at room temperature)
- 1.5 cups unsweetened almond milk (or oat milk for a creamier result)
- 3 tbsp smooth natural almond butter (plus extra for drizzling to serve)
- 2 tbsp pure maple syrup (adjust to taste, can reduce to 1 tbsp if peaches are very ripe and sweet)
- 1 tsp pure vanilla extract
- 0.5 tsp pure almond extract (do not skip, this is the secret flavour booster)
- 2 cups fresh peaches, diced (approximately 2 to 3 medium peaches, peeled, frozen and thawed also works)
- 1 tbsp coconut oil (for greasing the baking dish)
- 0.5 cup fresh peach slices (for topping the baked oatmeal before it goes into the oven)
Instructions
- 1
Preheat your oven to 180C (350F). Grease an 8x8 inch baking dish generously with coconut oil and set it aside.
A light-coloured ceramic or glass dish gives you the most even bake without over-browning the bottom.
- 2
In a large mixing bowl, combine the gluten free rolled oats, collagen peptides, baking powder, ground cinnamon, and fine sea salt. Stir everything together until evenly distributed.
- 3
In a separate medium bowl or large jug, whisk together the eggs, almond milk, almond butter, maple syrup, vanilla extract, and almond extract until the almond butter is fully incorporated and the mixture looks smooth.
If your almond butter is very thick and cold, warm it briefly in the microwave for 15 seconds to make it easier to whisk in.
- 4
Pour the wet ingredient mixture into the dry oat mixture and stir well to combine. Fold in the 2 cups of diced peaches gently, making sure they are distributed throughout the batter.
- 5
Transfer the mixture into the prepared baking dish and spread it out evenly with a spatula. Arrange the reserved fresh peach slices across the top in a single layer for a beautiful finish.
Press the topping peach slices down slightly so they partially sink into the oat mixture and caramelise as they bake.
- 6
Bake uncovered for 38 to 42 minutes, until the top is golden and the centre feels set when you gently press it. A toothpick inserted in the middle should come out with just a few moist crumbs, not wet batter.
Every oven runs slightly differently. Start checking at 38 minutes to avoid over-baking.
- 7
Remove from the oven and allow the baked oatmeal to cool in the dish for at least 10 minutes before slicing. This resting time helps it firm up and slice cleanly.
- 8
Slice into 6 portions and serve warm. Add a drizzle of almond butter over each slice and a few extra fresh peach slices on the side if you like. Enjoy immediately or cool completely before storing.
A dollop of plain Greek yoghurt alongside each portion adds another protein boost and a lovely creamy contrast.
Nutrition per serving
320kcal
Calories
14g
Protein
34g
Carbs
13g
Fat
5g
Fibre
9g
Sugar
185mg
Sodium
Pro Tips
- ✓
Use certified gluten free rolled oats. Oats are naturally gluten free but are frequently cross-contaminated during processing, so look for the certified label.
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Do not swap in quick oats. They absorb liquid differently and will make the texture gummy rather than pleasantly chewy and sliceable.
- ✓
If using frozen peaches, thaw them completely and pat dry with paper towels before folding in. Excess moisture from frozen fruit can prevent the centre from setting properly.
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The almond extract is small in quantity but significant in flavour. It amplifies the peach and almond combination beautifully. Do not leave it out.
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For meal prep, let the baked oatmeal cool fully before slicing, then wrap individual portions. They reheat in 60 to 90 seconds in the microwave.
Frequently Asked Questions
Variations
- •
Vegan Peach Almond Butter Baked Oatmeal
Replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested for 10 minutes) and swap the collagen peptides for 2 tbsp hemp seeds. The texture will be slightly softer but still holds together well once cooled.
- •
Peach and Raspberry Almond Butter Baked Oatmeal
Fold in half a cup of fresh or frozen raspberries alongside the diced peaches for a tart fruity contrast that pairs beautifully with the almond flavour. Reduce the peaches slightly to keep the overall fruit quantity balanced.
- •
Spiced Ginger Peach Baked Oatmeal
Add half a teaspoon of ground ginger and a pinch of cardamom to the dry ingredients for a warming spiced version that works particularly well in late summer and early autumn when peach season is winding down.
- •
Crumble-Top Peach Almond Baked Oatmeal
Mix together 3 tablespoons of gluten free oats, 1 tablespoon of almond butter, 1 teaspoon of maple syrup, and a pinch of cinnamon until crumbly. Scatter over the top of the baking dish before it goes in the oven for a crisp, crumble-like topping.
Substitutions
- •Collagen peptides → Hemp seeds or unflavoured protein powder (Use 3 tablespoons of hemp seeds for a vegan protein boost, or a neutral-flavoured plant-based protein powder at the same weight. Whey protein also works but can affect the texture slightly, making it denser.)
- •Almond butter → Sunflower seed butter or cashew butter (Sunflower seed butter keeps the recipe nut free. Cashew butter has a milder flavour but still works beautifully. Avoid peanut butter if you want a clean almond-peach flavour profile.)
- •Almond milk → Oat milk, coconut milk, or any plant-based milk (Full-fat coconut milk from a carton (not tinned) creates a richer, creamier baked oatmeal. Oat milk is also lovely and adds a natural sweetness. All options work at the same quantity.)
- •Maple syrup → Honey or coconut sugar (Honey works at the same quantity and adds a floral note that complements peaches well. Coconut sugar can be stirred into the dry ingredients instead at 2 tablespoons, though the batter will look slightly darker.)
- •Fresh peaches → Frozen peaches, nectarines, or apricots (Nectarines are a seamless swap and do not even need peeling. Frozen peaches are excellent year round. Apricots work too but are smaller, so roughly chop them to a similar size as the diced peach pieces.)
🧊 Storage
Cool the baked oatmeal completely before storing. Cover the baking dish tightly with a lid or cling film and refrigerate for up to 5 days. For longer storage, slice into individual portions, wrap each one, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
📅 Make Ahead
This recipe is ideal for meal prep. Bake the full batch on a Sunday, slice once cooled, and portion into airtight containers in the refrigerator. Breakfast is ready to reheat every morning for up to 5 days. Alternatively, mix all the dry ingredients in a bowl and all the wet ingredients in a jug the night before, then combine and bake fresh in the morning with only 5 minutes of effort.
