Baked Blueberry & Peach Oatmeal Recipe
Baked Blueberry & Peach Oatmeal Recipe photo by Taste of Home
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Baked Blueberry & Peach Oatmeal Recipe

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“This oatmeal bake is a staple in our home. It's very easy to prepare the night before, just keep the dry and wet ingredients separate until ready to bake. I've tried a variety of fruits, but the blueberry and peach is our favorite.” —Rosemarie Weleski, Natrona Heights, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 9 servings


  • 3 cups old-fashioned oats
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 large egg
  • 1-1/4 cups fat-free milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) sliced peaches in juice, drained and chopped
  • 1 cup fresh or frozen blueberries
  • 1/3 cup chopped walnuts
  • Additional fat-free milk, optional

Nutritional Facts

1 serving (calculated without additional milk): 277 calories, 11g fat (1g saturated fat), 24mg cholesterol, 263mg sodium, 38g carbohydrate (19g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.


  1. In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
  2. Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°. Serve with additional milk if desired. Yield: 9 servings.
Originally published as Baked Blueberry & Peach Oatmeal in Healthy Cooking April/May 2009, p33

Reviews for Baked Blueberry & Peach Oatmeal

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rena 55 User ID: 1935799 260160
Reviewed Jan. 23, 2017

"I enjoy oatmeal and baked oatmeal is a nice change of pace. Love blueberries and peaches and this dish has both. Will make again."

juicyfruit007 User ID: 1404522 259655
Reviewed Jan. 14, 2017

"This was good, but my family didn't like it well enough for me to make it again."

Orbs User ID: 7287623 258471
Reviewed Dec. 22, 2016

"I cut the recipe in half and poured the mixture into 4 ramekins so I could take them to work. I substituted pears for the peaches. Delicious. Thank you, Rosemarie, for sharing this recipe."

tamidolls User ID: 1067453 252199
Reviewed Aug. 4, 2016

"This was excellent. I did, however, make some changes. I used fresh peaches, not canned, and almond milk. I also used 1/2 cup of applesauce to replace the oil, and a very generous sprinkling of cinnamon. Both my husband and I thought it was delicious, and plan to make it next time we have overnight guests."

tommypoo User ID: 1263135 239776
Reviewed Dec. 19, 2015

"I would make this again in a heartbeat!"

GStaelens User ID: 1765741 228146
Reviewed Jun. 18, 2015

"Great breakfast. Tried it with raisins."

MY REVIEW User ID: 1368448 218133
Reviewed Jan. 18, 2015

"I have made this three times for guests that are visiting. It is very simple to make. I used a cup of mixed berries with the peach the last time I made it and it was very well received. I also added some 'baking spice' from Penzey's spices which was a mixture of cinnamon, cardamon and cloves. The worst part of this recipe is waiting the 30 minutes for it to bake!"

bcbja User ID: 3264543 164957
Reviewed Feb. 17, 2014

"Really good!"

JHH625 User ID: 5512517 164955
Reviewed Sep. 2, 2013

"We just tried this for the first time - it was easy to make and delicious! I followed the recipe, except I added cinnamon. I can't wait to try it again and vary the fruit (maybe apples & raisins)."

Curtswife03 User ID: 7217871 121610
Reviewed Apr. 8, 2013

"This recipe ROCKS!! I am a member of, so I do count all of my calories...and have an aunt that is diabetic. I made a few changes to this recipe...I used applesauce instead of oil, Splenda Brown Sugar (1/4 cup) instead of regular and used 3 servings of Egg Beaters instead of real eggs. After mixing it all together, I divided the batter into 12 equal servings in my Brownie pan and baked them for about 30 minutes. After they cooled, I froze them on a cookie sheet so that I could just grab one and go when I need to. Doing it this way, they worked out to have 121 calories, 1.5 grams of fat, 22 carbs and 5 protein per *bar*. We all had one for breakfast this morning..and they were WONDERFUL!! I will definitely be making this a staple in my house!!!"

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